Steamed jasmine or white rice to soak up the rich sauce.
- A light cucumber salad for freshness and crunch.
Why You’ll Love This Recipe
Serve this Classic Filipino Beef Mechado with steamed rice for a comforting meal.”
This Beef Mechado recipe is a hearty and comforting dish perfect for family gatherings or a cozy dinner. It offers:
Tender, flavorful beef chunks
A rich, savory tomato sauce
Easy, one-pot preparation
Flexible ingredients for what you have on hand
Comfort food that feels like home
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a pot over medium heat, adding a splash of water if the sauce has thickened too much.
This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Q: Can I use pork instead of beef for mechado?
Yes, pork shoulder or pork belly can be used to create a different version of mechado with a unique flavor profile.
Q: Can I cook mechado in a slow cooker?
Absolutely. After sautéing the aromatics and browning the beef, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
Q: What can I use instead of lemon?
Calamansi juice is traditional in Filipino cooking, but if not available, you can use lime juice or vinegar for acidity.
Final Thoughts
Serve this Classic Filipino Beef Mechado with steamed rice for a comforting meal.
This Classic Filipino Beef Mechado will bring warmth and flavor to your family meals, combining tender beef, potatoes, and carrots in a deeply savory tomato sauce that pairs perfectly with steamed rice.
Classic Filipino Beef Mechado
Summary:
Classic Filipino Beef Mechado is a hearty Filipino stew made with tender beef chunks, potatoes, and carrots simmered in a savory tomato-based sauce with soy, garlic, and spices. Perfect for comforting family dinners and meal prep.
- Ingredients:
- 1 kilogram beef chunks (chuck or brisket)
- ⅓ cup soy sauce
- Juice from ½ lemon
- Ground black pepper (to taste)
- 5 cloves garlic (minced)
- 1 medium onion (sliced)
- 2 carrots (cut into chunks)
- 2 medium potatoes (cut into chunks)
- 1 large green bell pepper (sliced)
- 180 g tomato sauce
- 1 beef broth cube
- 4 bay leaves
- 1-2 Thai chilies (optional)
- Cooking oil
- Water as needed
- Instructions:
- In a bowl, combine beef chunks, soy sauce, lemon juice, and ground black pepper. Mix well and marinate for at least 1 hour.
- In a large pot, heat cooking oil over medium heat. Sauté garlic and onion until fragrant.
- Add marinated beef (reserve marinade) and sauté for 3-4 minutes until lightly browned.
- Add reserved marinade and bay leaves. Cover and cook for 20 minutes, stirring occasionally.
- Add tomato sauce, stir, then pour in 2 cups of water, beef broth cube, and Thai chilies if using. Cover and simmer for 40 minutes to 1 hour until beef is tender, adding water as needed.
- Add carrots and potatoes, cook until tender, about 10-15 minutes.
- Add bell peppers and cook for another 3-5 minutes until sauce thickens.
- Serve hot with steamed rice.
Notes:
You can use pork shoulder for a pork mechado variation.
Adjust Thai chilies or omit for a milder version.
Add green peas for extra color and texture.
This dish tastes even better the next day.
Nutrition (Approximate per serving):
Calories: 400
Protein: 35g
Carbs: 30g
Fat: 15g
