Beef Mechado

bowl of Filipino beef mechado with white rice and parsley.

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5 from 4 votes

This Filipino beef stew is rich, hearty, and satisfying, and delicious served with rice.

Course dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 1 45

Total Time 1 55

Servings people

Calories 406kcal

Author Marlynn Schotland

Equipment

1 Dutch Oven

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)

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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

Beef: Beef is cooked completely when it has an internal temperature of 160°F.

To thicken the sauce: If you find that there is more liquid than to your liking, or if the liquid is too thin for your taste, you can thicken it up by mixing about 2 Tablespoons of cornstarch and 1-2 Tablespoons of water or milk in a bowl, then stirring it into the stew. Allow to come to a low boil and continue cooking and stirring until the liquid reaches your preferred level of thickness.

Storage: Allow the stew to cool completely, then store in an airtight container in the refrigerator for up to 3 or 4 days.

Nutrition