Beef Mechado
Introduction:
Beef Mechado is a classic Filipino dish that reflects the country’s Spanish culinary influences. It’s a tomato-based beef stew known for its rich, savory flavor and tender meat. Often served during family gatherings or special occasions, mechado is a comfort food that pairs perfectly with steamed rice. The name “mechado” comes from the Spanish word mecha, meaning “wick,” referring to how strips of pork fat were traditionally inserted into beef cuts to add flavor and moisture.
Ingredients:
1 kg beef chuck or brisket, cut into chunks
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped (or 1/2 cup canned tomatoes)
1/4 cup soy sauce
1/4 cup calamansi juice or lemon juice
1 cup beef broth or water
1/2 cup tomato sauce
1 bay leaf
1 medium carrot, sliced into chunks
1 large potato, peeled and cubed
1 bell pepper, sliced (optional)
Salt and pepper to taste
Optional: green peas or olives for garnish
Instructions:
Marinate the beef in soy sauce, calamansi/lemon juice, and a bit of pepper for at least 30 minutes.
In a large pot, heat oil over medium heat. Sauté garlic until fragrant, then add onions and cook until translucent.
Add the marinated beef (reserve the marinade). Cook until lightly browned.
Stir in the tomatoes and cook until they break down.
Pour in the reserved marinade, tomato sauce, and beef broth. Add bay leaf. Simmer for about 1 to 1.5 hours or until beef is tender. Add water as needed.
Add potatoes and carrots, continue cooking until vegetables are tender.
Add bell peppers (and optional peas or olives) in the last 5 minutes of cooking.
Season with salt and pepper to taste. Remove bay leaf.
Serve hot with steamed rice.
Description:
Beef Mechado is savory, tangy, and deeply flavorful, thanks to the slow cooking in tomato sauce and soy marinade. The beef becomes tender and juicy, while the vegetables absorb all the rich flavors. It’s hearty and filling — a dish that warms the soul and satisfies the appetite.
Tips
Cut beef into uniform sizes to ensure even cooking.
If you want extra flavor, brown the beef thoroughly before adding the sauce.
Add liver spread or a bit of patis (fish sauce) for a richer Filipino taste.
Make it ahead — like most stews, it tastes even better the next day!
If you have time, slow-cook it or use a pressure cooker to speed up tenderizing.
Common Corrections:
Too sour? Add a pinch of sugar or a bit more broth to balance acidity.
Too salty? Add more water or broth and balance with additional veggies.
Beef too tough? Simmer longer or switch to a more tender cut.
Sauce too thin? Let it simmer uncovered to reduce or add a slurry of cornstarch and water.
