🥩 Filipino Beef Mechado
Ingredients
For the Beef
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2 lbs (900 g) beef chuck or brisket, cut into 2-inch cubes
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3–4 strips of pork fat or bacon (optional, for larding)
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1 tsp salt
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½ tsp black pepper
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2–3 tbsp vegetable oil
For the Marinade (optional but flavorful)
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3 tbsp soy sauce
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2 tbsp calamansi juice (or lemon/lime juice)
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2–3 cloves garlic, minced
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1 tsp black pepper
For the Stew
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1 medium onion, chopped
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3 cloves garlic, minced
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1 medium tomato, chopped
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2 cups beef broth or water
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2–3 tbsp tomato paste (or ½ cup tomato sauce)
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2 medium potatoes, peeled and quartered
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1 large carrot, cut into chunks
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1 red bell pepper, sliced
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2–3 bay leaves
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1 tsp sugar (optional, balances acidity)
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Salt and pepper to taste
👩🍳 Instructions
1. Marinate the beef (optional)
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Combine soy sauce, calamansi (or lemon) juice, garlic, and pepper.
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Add beef cubes and marinate for 30 minutes to 2 hours for extra flavor.
2. Sear the beef
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown the beef on all sides. Remove and set aside.
3. Sauté aromatics
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In the same pot, sauté onion, garlic, and tomato until soft.
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Stir in tomato paste and cook for 1–2 minutes to reduce raw taste.
4. Simmer the stew
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Return beef to the pot.
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Add beef broth (or water), bay leaves, and sugar.
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Bring to a boil, then reduce heat to low, cover, and simmer 1.5–2 hours, until beef is tender.
5. Add vegetables
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Add potatoes and carrots. Simmer another 15–20 minutes.
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Add bell peppers during the last 5 minutes of cooking to keep them slightly crisp.
6. Adjust seasoning
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Taste and add salt and pepper as needed.
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The sauce should be rich, slightly thick, and tomato-forward.
🍽️ Serving Suggestions
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Serve hot over steamed rice — it’s the classic pairing.
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Leftovers taste even better the next day after the flavors meld.
💡 Tips
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Tender beef: Use chuck or brisket; simmer slowly to break down fibers.
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Thicker sauce: Mash some potatoes into the sauce, or reduce uncovered for 10–15 minutes.
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Optional twist: Add olives for a tangy Filipino-Spanish flair.
If you want, I can give you a quick version that cooks in under an hour in a pressure cooker or Instant Pot, keeping all the flavors intact. Do you want me to do that?
