Mechado (Filipino Beef Stew) with Potatoes and Carrots Recipe
Mechado is a classic Filipino beef stew featuring tender chunks of beef simmered in a rich tomato-based sauce with potatoes, carrots, and aromatic spices. This hearty and flavorful dish is perfect for a comforting family meal, served best with steamed white rice.
- Prep Time: 35 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Filipino
Ingredients
Scale
Beef and Marinade
- 1½ lb (700 g) beef chuck or beef shank, cut into large cubes
- 2 tablespoons soy sauce
- 2 tablespoons calamansi juice or lemon juice
Cooking Ingredients
- 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
Vegetables
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, sliced into chunks
- 1 red bell pepper, sliced (optional)
Instructions
- Marinate the beef: In a bowl, combine the beef cubes with soy sauce and calamansi or lemon juice. Cover and let it marinate for at least 30 minutes to enhance the flavor and tenderize the meat.
- Brown the beef: Heat vegetable oil in a heavy pot over medium-high heat. Sear the marinated beef pieces until they are browned on all sides, which seals in the juices. Remove the beef from the pot and set aside.
- Sauté aromatics: Using the same pot, sauté the chopped onion until it becomes soft and translucent. Add minced garlic and cook until fragrant but not burnt.
- Build the sauce: Return the browned beef to the pot. Pour in the tomato sauce and add water or beef broth. Stir in bay leaves, black pepper, and sugar if using. Mix the ingredients well to combine flavors.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1½ hours, or until the beef becomes fork-tender. Stir occasionally to prevent sticking.
- Add vegetables: Add the quartered potatoes and sliced carrots to the pot. Continue simmering uncovered for another 20 to 30 minutes until the vegetables are tender and the sauce is thickened.
- Final seasoning: Adjust the seasoning with salt and pepper according to taste. In the last 5 minutes of cooking, add the sliced red bell pepper if using to retain its texture and color.
- Serve: Remove bay leaves and serve the mechado hot, ideally with steamed white rice for a classic Filipino meal experience.
Notes
- Marinating the beef is optional but recommended to deepen flavors and tenderize the meat.
- Using beef broth instead of water enriches the stew’s flavor.
- You can substitute calamansi juice with fresh lemon juice if calamansi is unavailable.
- Adjust the amount of sugar based on the acidity of your tomato sauce and personal preference.
- The red bell pepper is optional but adds color and a slight sweetness to the dish.
- This stew tastes even better the next day as flavors meld together.
Keywords: Mechado, Filipino Beef Stew, beef stew with potatoes and carrots, Filipino cuisine, hearty stew
