If you're looking for a rich, hearty, flavorful beef stew, try this Beef Mechado recipe. It's a Filipino stew that's full of beef, potatoes, carrots, and a tangy sauce. Delicious with rice!
Beef mechado is no ordinary beef stew.
This Filipino stew takes the basics - beef and hearty vegetables - braised in a rich, tangy, slightly sweet and slightly sour tomato-soy sauce broth. 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.
Jump to:
🌟 Why this recipe works
Beef mechado is a popular Filipino food that is beloved by so many. Here are a few reasons this is a very popular Filipino recipe:
- 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!).
- It's a restaurant quality dish that's easy to make at home.
- Thick pieces of carrots, potatoes, and beef make this a super satisfying easy dinner recipe.
- The base of this beef stew is familiar, but a few simple changes in the sauce take it from ordinary to extraordinary.
- Leftovers freeze well.
🛒 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.
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!
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.
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.
✅ Step-by-step 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.
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.
👩🏻🍳 Recipe FAQs
Beef is cooked completely when it has an internal temperature of 160°F.
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.
Great side dishes for beef include Pandesal (Filipino dinner rolls), Air Fryer Broccoli, or 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.
Craving more Filipino food? You'll find lots of easy Filipino recipes on the blog!
🍷 🥂 Wine pairings
Similar to pairing wine with Filipino Caldereta, you'll want to reach for a red wine that has 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 a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Leave a Reply