classic-filipino-beef-mechado/

classic Filipino Beef Mechado recipe — a hearty, tomato-based beef stew often served on special occasions. 🇵🇭🥩🍅

 Ingredients (Serves 4–6)

• 2 lb (900 g) beef chuck or brisket, cut into large cubes

• 2 Tbsp soy sauce

• 2 Tbsp calamansi or lemon juice

• 2 Tbsp cooking oil

• 3 cloves garlic, minced

• 1 medium onion, chopped

• 2 medium tomatoes, chopped (or 1 cup canned diced)

• 3 Tbsp tomato paste

• 2 cups beef broth or water

• 2 medium potatoes, peeled & quartered

• 1 large carrot, cut into chunks

• 1 bay leaf

• 1 small red bell pepper, sliced

• Salt & black pepper, to taste

• 1 Tbsp fish sauce (optional)

 Directions

1. Marinate the Beef

   • In a bowl, toss beef with soy sauce and calamansi (or lemon). Let sit 30 min.

2. Sear

   • Heat oil in a heavy pot. Sear beef until browned on all sides. Remove and set aside.

3. Sauté

   • In the same pot, add garlic and onion; cook until fragrant.

   • Add tomatoes and tomato paste; cook 2–3 min.

4. Simmer

   • Return beef to pot. Pour in broth/water, add bay leaf, fish sauce (if using), salt & pepper.

   • Cover and simmer on low 1½–2 hr, until beef is fork-tender. (Add water if needed.)

5. Add Veggies

   • Stir in potatoes and carrots. Simmer 15 min, until nearly soft.

   • Add bell peppers; cook 5 more min.

6. Serve

   • Taste and adjust seasoning.

   • Serve hot with steamed white rice.

 Tips

• For deeper flavor, add a splash of red wine or Worcestershire when simmering.

• Some versions insert carrot/bacon “lardons” into the beef before cooking — a nod to the Spanish roots of the dish.

• Best made ahead: flavors meld beautifully if you rest it for a few hours or overnight.