Name: Mechado (Filipino Beef Stew) with Potatoes and Carrots Recipe
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Cuisine: Filipino
Ingredients: 1½ lb (700 g) beef chuck or beef shank, cut into large cubes; 2 tablespoons soy sauce; 2 tablespoons calamansi juice or lemon juice; 2 tablespoons vegetable oil; 1 medium onion, chopped; 4 garlic cloves, minced; 1 cup tomato sauce; 1 cup water or beef broth; 2 bay leaves; 1 teaspoon sugar (optional, to balance acidity); Salt and black pepper, to taste; 2 medium potatoes, peeled and quartered; 2 medium carrots, sliced into chunks; 1 red bell pepper, sliced (optional)

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Introduction

Mechado is a hearty Filipino beef stew known for its rich tomato-based sauce and tender chunks of beef. This comforting dish combines savory, tangy, and slightly sweet flavors, perfect for family meals or special occasions.

Ingredients

1½ lb (700 g) beef chuck or beef shank, cut into large cubes
2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons calamansi juice or lemon juice
1 cup tomato sauce
1 cup water or beef broth
2 bay leaves
1 teaspoon sugar (optional, to balance acidity)
Salt and black pepper, to taste
2 medium potatoes, peeled and quartered
2 medium carrots, sliced into chunks
1 red bell pepper, sliced (optional)

Instructions

Step 1: Combine the beef cubes, soy sauce, and calamansi or lemon juice in a bowl. Marinate for at least 30 minutes to enhance flavor.
Step 2: Heat vegetable oil in a heavy pot over medium-high heat. Sear the beef pieces until browned on all sides, then remove and set aside.
Step 3: In the same pot, sauté the chopped onion until soft. Add minced garlic and cook until fragrant.
Step 4: Return the browned beef to the pot. Add tomato sauce, water or beef broth, bay leaves, black pepper, and sugar if using. Stir to combine.
Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, stirring occasionally, until the beef is fork-tender.
Step 6: Add the quartered potatoes and carrot chunks. Continue simmering for 20 to 30 minutes until the vegetables are tender and the sauce has thickened.
Step 7: Season with salt and additional pepper to taste. Add sliced red bell pepper during the last 5 minutes of cooking if using.
Step 8: Remove bay leaves before serving. Serve hot with steamed white rice.

Tips & Variations

Marinating the beef helps tenderize the meat and deepens the flavor.
Use beef broth instead of water for a richer taste.
Add green peas or olives for variation and extra flavor.
If calamansi is unavailable, fresh lemon juice is a good substitute.
Slow cooking the beef over low heat ensures it becomes tender and flavorful.

Storage

Store leftover Mechado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white round plate holds a serving of thick beef stew with visible layers: large dark brown chunks of beef sit on top of golden yellow potato pieces and orange carrot slices submerged in a rich reddish-brown sauce, all resting next to a small portion of white and brown mixed rice on the right side of the plate. The background features a subtle white marbled texture, with a glimpse of a large white pot and a wooden spoon blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Mechado?

Yes, beef chuck or shank are preferred for their tenderness when simmered, but you can also use brisket or stew meat. Just ensure it’s a cut suitable for slow cooking.

Is there a vegetarian version of Mechado?

While traditional Mechado is beef-based, you can create a vegetarian version by substituting the beef with hearty vegetables like mushrooms or tofu and using vegetable broth instead of beef broth.