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
Keywords: Beef Mechado, Filipino beef stew, tomato-based beef stew, Filipino cuisine, beef recipes