BEEF Mechado – recipesshubb

Beef Mechado

Beef Mechado is a classic Filipino tomato-based stew known for its rich, savory flavor and tender chunks of beef. Traditionally larded with strips of pork fat and slowly simmered in a tangy tomato sauce, this dish is a staple at family gatherings, fiestas, and special occasions. Served with steamed rice, Beef Mechado is pure comfort food that showcases the heart of Filipino home cooking.

What Is Beef Mechado?

Beef Mechado is a Filipino stew influenced by Spanish cuisine. The name comes from the Spanish word mecha, meaning “wick,” referring to the traditional technique of inserting pork fat into tougher cuts of beef to keep them moist during long cooking. While modern versions may skip the larding, the dish remains deeply flavorful thanks to soy sauce, calamansi or lemon, tomatoes, and bay leaves.

Ingredients

1½ kg beef chuck or brisket, cut into large cubes
¼ cup soy sauce
2 tablespoons calamansi juice or lemon juice
4 cloves garlic, minced
1 large onion, chopped
2 tablespoons cooking oil
2 cups tomato sauce
2 tablespoons tomato paste
2 bay leaves
1 teaspoon sugar (optional, to balance acidity)
Salt and black pepper to taste
2 cups water or beef broth
2 medium potatoes, quartered (optional)
1 red bell pepper, sliced (optional)

Instructions

1. Marinate the Beef

In a large bowl, combine beef, soy sauce, calamansi or lemon juice, and half of the garlic. Marinate for 30 minutes to 1 hour for deeper flavor.

2. Sauté Aromatics

Heat oil in a heavy pot over medium heat. Sauté onions until soft and translucent. Add remaining garlic and cook until fragrant.

3. Brown the Beef

Add the marinated beef (reserve the marinade) and sear until lightly browned on all sides. This step adds depth and richness to the stew.

4. Simmer

Pour in the reserved marinade, tomato sauce, tomato paste, bay leaves, and water or broth. Bring to a boil, then lower heat and cover. Simmer for 1½ to 2 hours, or until the beef is fork-tender.

5. Add Vegetables

Add potatoes and bell peppers during the last 20–30 minutes of cooking. Continue simmering until vegetables are tender and the sauce thickens.

6. Season and Serve

Taste and adjust seasoning with salt, pepper, and optional sugar. Remove bay leaves before serving.

Tips for the Best Beef Mechado

Choose the right cut: Chuck or brisket works best for long simmering.
Low and slow: Gentle cooking ensures tender beef and rich sauce.
Balance flavors: Adjust acidity and sweetness to your taste.
Day-after flavor: Like many stews, Mechado tastes even better the next day.

Variations

Traditional Larded Mechado: Insert thin strips of pork fat into the beef before cooking.
Spicy Mechado: Add chili flakes or fresh chili peppers.
Pressure Cooker Version: Cook under pressure for 35–45 minutes for faster results.

How to Serve Beef Mechado

Beef Mechado is best served hot with:

Steamed white rice
Garlic rice (sinangag)
Pickled vegetables or fresh tomato salad

Why You’ll Love This Recipe

Beef Mechado is rich, hearty, and deeply satisfying. The tender beef, savory tomato sauce, and comforting flavors make it a timeless Filipino favorite. Whether you’re cooking for family or sharing Filipino cuisine with friends, this dish delivers warmth, tradition, and unforgettable taste in every bite.