Instructions
Marinate the Beef
In a large bowl, combine beef chunks, soy sauce, lemon juice, and ground black pepper. Mix well to coat the beef evenly. Cover and marinate for at least 1 hour to let the flavors soak in.
Sauté the Aromatics
Heat cooking oil in a large pot over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and translucent.
Brown the Beef
Add the marinated beef into the pot, reserving the marinade. Sauté the beef for 3-4 minutes until lightly browned on all sides.
Add Marinade and Bay Leaves
Pour in the reserved marinade and add the bay leaves. Stir to combine, cover, and cook for about 20 minutes, stirring occasionally to prevent sticking.
Add Tomato Sauce and Simmer
Pour in the tomato sauce, stir to combine, then add 2 cups of water along with the beef broth cube and Thai chilies if using. Stir well, cover, and let it simmer for 40 minutes to 1 hour, or until the beef is tender. Add more water as needed to maintain the sauce consistency.
Add Vegetables
Serve this Classic Filipino Beef Mechado with steamed rice for a comforting meal.”
Add the carrots and potatoes, cooking until they are tender, around 10-15 minutes.
Finish with Bell Peppers
Serve this Classic Filipino Beef Mechado with steamed rice for a comforting meal
Add the sliced bell peppers and cook for another 3-5 minutes, allowing the sauce to thicken and flavors to meld together.
Serve
Remove from heat, discard bay leaves, and serve hot with steamed rice.
Tips and Variations
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Meat Choice: You can use beef chuck or brisket for a richer flavor and tender texture.
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For a Thicker Sauce: Let the sauce reduce uncovered during the last 10 minutes of cooking.
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Add Peas: For extra texture and color, add a handful of green peas in the final few minutes of cooking.
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Spice Level: Adjust the Thai chilies based on your heat preference or omit for a milder dish.
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Leftovers: This stew tastes even better the next day as the flavors deepen overnight.
What to Serve with Beef Mechado
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Steamed jasmine or white rice to soak up the rich sauce.
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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
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Reheat in a pot over medium heat, adding a splash of water if the sauce has thickened too much.
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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.
