Looking for a rich, hearty, flavorful stew recipe? Try this authentic Filipino Beef Mechado, a stew made with tender beef, potatoes, carrots, and a tangy sauce. It’s perfect for family dinners or special gatherings.
Jump to:
What is Beef Mechado?
Beef Mechado is a classic Filipino stew made with beef chunks and hearty vegetables braised in a rich, tangy, slightly sweet-and-sour tomato-soy sauce. It’s similar to beef caldereta, but it uses a thicker cut of beef. The result: a rich, flavorful dish that’s perfect with steamed rice.
I used to love it when my mom or my Lola would make this for me growing up. It’s a stick-to-your-ribs kind of ultimate comfort food that is extra delicious and welcome on a chilly fall or winter evening.
Why you’ll love this recipe
Here are a few reasons this is a very popular Filipino recipe:
- Simple ingredients – The recipe calls for ingredients that are easy to find in most grocery stores around the world. (I’ve included some substitution ideas below, too!)
- Comforting and hearty – Thick pieces of carrots, potatoes, and beef make this a super satisfying easy dinner recipe.
- Rich, savory flavors – The base of this beef stew is familiar, but a few simple changes in the sauce take it from ordinary to extraordinary.
- Perfect for make-ahead meals – Make it in advance and freeze it for later. Then just warm it up whenever you’re in the mood for a hearty stew.
Ingredient notes
You’ll need the ingredients pictured above to make this recipe. You can also substitute some of the more everyday ingredients for similar Filipino ingredients.
- Beef chuck
- Olive oil
- Onion
- Garlic
- Beef broth
- Tomato sauce
- Soy sauce
- Lemon juice (or calamansi juice)
- Russet potato
- Carrots
- Red bell pepper
- Bay leaves
- Optional: cornstarch and water to make a cornstarch slurry (see Notes below)
Broth – Similar to the soy sauce mentioned above, I recommend you use a low-sodium beef broth or homemade beef broth that has not been salted.
Soy sauce – I highly recommend that you use a low-sodium soy sauce for this recipe, because it can taste too salty depending on the exact soy sauce and ketchup that you use. You can also use coconut aminos. If you use regular soy sauce, then omit the salt at the beginning and only add salt as needed to taste after the stew is done cooking.
Lemon juice – The recipe calls for lemon juice to add some nice acidity to the stew. However, if you can find calamansi juice near you, I recommend using an equal measurement of calamansi juice instead of lemon juice. Calamansi is a citrus that is native to the Philippines and has a flavor similar to lemon and lime. It would be so delicious in this!
How to make Beef Mechado
- Season the meat on all sides. Set aside.
- In a large Dutch oven or other heavy bottom pot, heat the olive oil over medium-high heat. Add the garlic and onions and sauté for 1 minute, just until the garlic and onions are softened and fragrant.
3. Add the meat to the Dutch oven and sear on all sides. Cook until the meat has browned on all sides but is not fully cooked.
4. Pour in the tomato sauce, broth, soy sauce, and lemon juice.
5. Add the bay leaves and chopped red bell pepper. Bring the liquid to a boil and cook for 5 minutes.
6. Lower the heat to low, cover the pot, then simmer on low for one hour. After one hour, remove the lid and add the potatoes and carrots. Cook on low for another 30 to 45 minutes, just until the carrots and potatoes are soft and tender.
7. Remove the bay leaves before serving.
8. If the sauce is too thin for your taste: make a cornstarch slurry by combining 1 tablespoon of cornstarch with 1-2 Tablespoons of water or milk. Stir into the mechado until combined, and cook for 2-5 minutes longer, just until the sauce has thickened up to your preference.
Tips for the best Beef Mechado
- Choose the right cut: Beef chuck is ideal for its tenderness after slow cooking.
- Marinate if you have time: Marinating beef in soy sauce and lemon before cooking boosts flavor.
- Adjust consistency: Add some cornstarch or let simmer longer for a thicker sauce.
Recipe FAQs
Mechado typically uses a simpler tomato-soy sauce base, while caldereta often adds liver spread and some spicy elements.
Yes! Brown the beef and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Allow the mechado to cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
Serving ideas
This Filipino beef stew is delicious served over Instant Pot Garlic Rice or Instant Pot Garlic Mashed Potatoes.
Other great side dishes for Mechado include:
- Pandesal (Filipino dinner rolls)
- Air Fryer Broccoli
- Grilled Asparagus in Foil.
- Or make any of these great Asian Side Dish Recipes
Add a Filipino dessert like Taisan cake or Turon (Filipino Banana Lumpia), along with Air Fryer Pineapple.
Wine pairings
Go for a red wine with bigger tannins that can stand up to the rich, bold flavors of this mechado stew.
I like pairing Filipino beef mechado with a Syrah, Tempranillo, or an Argentinian Malbec.
Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Dutch Oven – I use my favorite 4-quart Dutch oven that you see in these photos if I’m just making enough for my family of four. But I use this larger Dutch oven if I am increasing the recipe to feed more people.
🇵🇭 More Filipino recipes
You’ll find many more Filipino recipes here on Urban Bliss Life! Here are a few to get you started:
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Beef Mechado
Equipment
Ingredients
- 2 pounds beef chuck roast, cut into cubes
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, peeled and sliced
- 1 can (8 ounce can) tomato sauce
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- juice from 1 lemon
- 2 bay leaves
- 1 russet potato, peeled and cubed
- 2 medium to large carrots, peeled and sliced into 1-inch rounds
- 1 red bell pepper, seeded and chopped
- Optional: cornstarch and water to make a cornstarch slurry (see Notes below)
Instructions
- Season the meat on all sides. Set aside.
- In a large Dutch oven or other heavy bottom pot, heat the olive oil over medium-high heat. Add the garlic and onions and sauté for 1 minute, just until the garlic and onions are softened and fragrant.
- Add the meat to the Dutch oven and sear on all sides.
- Pour in the tomato sauce, broth, soy sauce, lemon juice, and add the bay leaves and chopped red bell pepper. Bring the liquid to a boil and cook for 5 minutes.
- Lower the heat to low, cover the pot, then simmer on low for one hour.
- After one hour, remove the lid and add the potatoes and carrots. Cook on low for another 30 to 45 minutes, just until the carrots and potatoes are soft and tender. Remove the bay leaves before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! The only change I made was adding 1/2 cup red wine when deglazing the pot. The whole family loved it. Thank you for sharing!
So glad to hear the whole family loved it! Thank you so much, Marie!