Description
Craving a warm, comforting meal? 🤤 Beef Mechado is the perfect dish! This classic Filipino stew features tender beef chunks slow-cooked in a rich, savory tomato sauce, infused with garlic, onions, and a hint of citrus for that perfect balance of flavors. 🥩🍅🥕 The addition of potatoes, carrots, and bell peppers makes it even heartier—perfect for a family feast! 👨👩👧👦 Serve it with a bowl of steaming white rice, and you’ve got a meal that feels like a warm hug in every bite. 🤗✨
Ingredients
- 2 lbs beef chuck or brisket, cut into 1.5-inch cubes
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lemon juice
- 3 tbsp cooking oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1 cup tomato sauce
- 1 cup beef broth or water
- 2 bay leaves
- 2 medium potatoes, peeled and quartered
- 1 large carrot, sliced into rounds
- 1 red bell pepper, sliced
- Salt and pepper to taste
Instructions
Marinate the Beef: In a bowl, combine beef cubes, soy sauce, and calamansi (or lemon) juice. Let it marinate for at least 30 minutes to absorb the flavors.
Sear the Beef: In a large pot, heat cooking oil over medium-high heat. Add the marinated beef, searing until browned on all sides. Remove and set aside.
Sauté Aromatics: In the same pot, sauté garlic and onions until fragrant and translucent.
Build the Sauce: Return the seared beef to the pot. Pour in tomato sauce and beef broth (or water). Add bay leaves. Stir to combine.
Simmer: Bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 1 to 1.5 hours, or until the beef becomes tender.
Add Vegetables: Once the beef is tender, add potatoes and carrots. Continue to simmer until vegetables are cooked through, approximately 15-20 minutes.
Finalize: Stir in red bell pepper slices. Season with salt and pepper to taste. Cook for an additional 5 minutes.
Serve: Remove bay leaves. Transfer the stew to a serving dish and enjoy hot, preferably with steamed white rice.
Notes
- Meat Selection: Traditionally, leaner cuts of beef were larded with pork fat to enhance moisture and flavor. Modern recipes often use marbled cuts like chuck or brisket to achieve tenderness without additional fat.
- Flavor Enhancements: Some variations incorporate soy sauce and calamansi juice to introduce a subtle tanginess, balancing the rich tomato base.
- Cooking Methods: For quicker preparation, a pressure cooker can reduce cooking time significantly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: Approximately 350 kcal
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg