Here is a detailed Beef Mechado recipe with full directions, written in a traditional Filipino style. This is a slow-cooked beef dish simmered in a tomato-based sauce until rich and tender.
Beef Mechado (Filipino-Style)
Beef Mechado is a classic Filipino stew known for its deep tomato flavor, tender beef, and savory sauce. Traditionally, strips of pork fat were inserted into the beef (“mecha” means wick), but modern versions rely on slow cooking for richness. This dish is commonly served during family gatherings and pairs perfectly with steamed rice.
Ingredients
- 2 lbs beef chuck or beef brisket, cut into large cubes
- 3 tablespoons cooking oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup water or beef broth
- 2 tablespoons soy sauce
- 2 tablespoons calamansi juice or lemon juice
- 2 medium potatoes, peeled and quartered
- 1 large carrot, sliced thick
- 2 bay leaves
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and ground black pepper to taste
Optional additions
- ½ cup green peas or bell peppers
- 1 tablespoon fish sauce (for deeper flavor)
Directions
1. Prepare the Beef
Pat the beef dry with paper towels. Season lightly with salt and pepper. Let it sit at room temperature for about 10 minutes. This helps the beef brown properly and develop flavor during cooking.
2. Sear the Beef
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef in batches. Do not overcrowd the pot. Sear each side until nicely browned. Remove the beef and set aside. Browning adds depth and richness to the final sauce.
3. Sauté Aromatics
Lower the heat to medium. In the same pot, add the chopped onion. Cook for 3–4 minutes until soft and translucent. Add the garlic and sauté for another 30 seconds until fragrant, being careful not to burn it.
4. Build the Sauce
Return the seared beef to the pot. Add soy sauce and calamansi or lemon juice. Stir well to coat the beef. Let it simmer for 2–3 minutes so the flavors meld. Pour in the tomato sauce and water or beef broth. Add bay leaves and sugar (if using). Stir to combine.
5. Simmer Until Tender
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1½ to 2 hours, stirring occasionally. The beef should become fork-tender, and the sauce will thicken naturally. If the sauce becomes too thick, add a little water or broth.
6. Add Vegetables
Once the beef is nearly tender, add the potatoes and carrots. Continue simmering uncovered for 15–20 minutes, or until the vegetables are fully cooked but not mushy. If adding peas or bell peppers, stir them in during the last 5 minutes of cooking.
7. Final Seasoning
Taste the sauce and adjust seasoning with salt, pepper, or fish sauce if desired. Remove bay leaves before serving. The sauce should be savory, slightly tangy, and rich.
Serving Suggestions
Serve Beef Mechado hot over steamed white rice. It pairs well with simple side dishes like sautéed greens or pickled vegetables. The flavors deepen even more the next day, making leftovers especially delicious.
Tips for Best Results
- Use low heat and patience for tender beef.
- Tomato sauce quality matters—choose one with a balanced flavor.
- This dish can be cooked a day ahead and reheated for better taste.