Mechado (Filipino Beef Stew)

🧂 Ingredients

• 600 g Beef chuck
• 2 tbsp Vegetable oil
• 1 medium Onion
• 4 cloves Garlic
• 60 ml Soy sauce
• 250 ml Tomato sauce
• 500 ml Water or beef broth
• 1 Bay leaf
• 1 tsp Black peppercorns
• 2 medium Potatoes
• 2 tbsp Lemon juice or calamansi juice(freshly squeezed)
• to taste Salt
• to taste Ground black pepper

👨‍🍳 Instructions

1. 1

   Pat the beef cubes dry with paper towels. Season generously with salt and ground black pepper. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. This develops flavor. Remove the browned beef and set aside.

   ⏱️ 15 minutes
2. 2

   Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 6 minutes
3. 3

   Return the seared beef to the pot. Pour in the soy sauce and tomato sauce. Stir to combine, coating the beef. Add the water or beef broth, bay leaf, and whole black peppercorns. Bring the liquid to a simmer.

   ⏱️ 5 minutes
4. 4

   Cover the pot, reduce the heat to low, and let the stew simmer gently for at least 1 hour and 15 minutes, or until the beef is fork-tender. Stir occasionally to prevent sticking. The liquid should be bubbling very gently.

   ⏱️ 1 hour 15 minutes
5. 5

   Add the potato chunks to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender when pierced with a fork. If the sauce is too thin, you can remove the lid for the last 10-15 minutes of cooking to allow it to reduce slightly.

   ⏱️ 25 minutes
6. 6

   Stir in the fresh lemon or calamansi juice. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For extra tender beef, you can marinate the beef in soy sauce and a little vinegar for at least 30 minutes before searing.
• ✓Using beef broth instead of water will add a deeper, richer flavor to the stew.
• ✓The acidity from the lemon or calamansi juice at the end brightens the flavors and cuts through the richness of the stew.
• ✓Mechado is best served hot with plenty of steamed white rice to soak up the delicious sauce.

🔄 Variations

• Add other vegetables like carrots, bell peppers, or green beans along with the potatoes.
• For a spicier kick, add a pinch of red pepper flakes or a sliced chili pepper during the simmering stage.
• Some variations include a small amount of liver spread or peanut butter for added richness and thickness.

🥗 Nutrition

Per serving