Simple Beef Mechado

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Description:

Beef Mechado is a Filipino tomato-based beef stew made tender with slow cooking and richly flavored with soy sauce, calamansi (or lemon), and aromatic vegetables. It’s hearty, satisfying, and best enjoyed with a warm bowl of steamed rice. This simplified version keeps the essentials for a delicious meal without fuss.

Origin:

Mechado is a traditional Filipino dish influenced by Spanish cooking (from mechar, meaning “to lard” or insert fat). Originally, beef was larded with pork fat and simmered in tomato sauce. Over time, the dish evolved into a stew-like comfort food commonly served at family gatherings and everyday meals.

Ingredients (Quantities):

  • 500g (about 1 lb) beef chuck or brisket, cut into cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons calamansi juice or lemon juice
  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped (or ½ cup canned tomatoes)
  • 2 tablespoons tomato paste (for richer flavor)
  • 1½ to 2 cups beef broth or water
  • 1 medium potato, peeled and cubed
  • 1 medium carrot, peeled and chopped
  • 1 bay leaf
  • Salt and pepper to taste

Optional Ingredients:

  • 1 red bell pepper, sliced
  • Green peas or green beans
  • Fish sauce (for extra umami)
  • 1 tablespoon Worcestershire sauce (for depth)
  • Beef liver (traditional but optional)
  • Sugar (a pinch to balance acidity, if needed)

Instructions:

  1. Marinate beef in soy sauce and calamansi (or lemon juice) for 30 minutes to 1 hour.
  2. In a pot, heat oil over medium heat. Sauté garlic and onion until fragrant and translucent.
  3. Add tomatoes and cook until softened. Stir in tomato paste and cook for 1–2 minutes.
  4. Add marinated beef (reserve marinade) and brown all sides.
  5. Pour in the reserved marinade and beef broth. Add bay leaf.
  6. Bring to a boil, then reduce heat. Simmer for 1 to 1½ hours, or until beef is tender. Add more water if needed.
  7. Once beef is tender, add potatoes and carrots. Cook until vegetables are soft (about 15 minutes).
  8. Season with salt and pepper to taste. Add bell pepper (if using) and cook for 3–5 more minutes.
  9. Serve hot with steamed white rice.

Tips for Success:

  • Use beef with some fat or marbling for a tender, flavorful stew.
  • Simmer low and slow to break down the meat fibers.
  • Add vegetables only when the beef is tender to avoid mushiness.
  • Adjust the tomato-to-broth ratio depending on how thick or saucy you like it.
  • This dish tastes even better the next day — great for leftovers!

Recommendation:

Pair with:

  • Steamed jasmine or garlic rice
  • Pickled papaya (atchara)
  • A simple green salad or sautéed leafy greens
  • Cold calamansi juice or iced tea

Nutrition (Approx. per serving – 1 cup):

  • Calories: ~350
  • Protein: ~25g
  • Fat: ~20g
  • Carbohydrates: ~15g
  • Fiber: ~2g
  • Sodium: ~650mg

(Values may vary based on ingredients and serving size.)

Would you like a pressure cooker or slow cooker version too?

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