Ever had one of those days when you crave something rich and satisfying that warms you from the inside out? This Beef Mechado recipe is your answer! As a Filipino beef stew with Spanish influences, it combines tender beef chunks with vibrant vegetables in a tangy-savory tomato sauce that’ll have your kitchen smelling heavenly.
Why You’ll Love This Beef Mechado
This dish is perfect for busy weeknights when you want something impressive without hours of active cooking. The magic happens while it simmers, transforming simple ingredients into a meal that tastes like you spent all day in the kitchen (don’t worry, I won’t tell anyone you didn’t!).
The citrus-soy marinade tenderizes the beef beautifully, while the tomato sauce creates that signature rich flavor that makes Filipino cuisine so irresistible. Plus, it’s even better the next day, making it perfect for meal prep or feeding a crowd.
Ingredients You’ll Need
For the marinade:
- 1 kilogram beef chunks
- ⅓ cup soy sauce
- Juice from ½ lemon
- Ground black pepper to taste
For the stew:
- 5 cloves garlic, minced
- 1 medium onion, sliced
- 2 carrots, cut into chunks
- 2 medium potatoes, quartered
- 1 large green bell pepper, sliced
- Cooking oil
- 180g tomato sauce
- 1 beef broth cube
- Thai chili (optional, for heat)
- 4 bay leaves
- Water as needed
Let’s Make Some Magic
- Marinate the beef: Combine beef chunks, soy sauce, lemon juice, and pepper in a bowl. Mix well and let sit for at least 1 hour. (This is when I usually pour myself a glass of wine and scroll through Instagram—I mean, prep the vegetables!)
- Build the flavor base: Heat oil in a deep pan or Dutch oven. Sauté garlic and onion until fragrant and slightly translucent.
- Brown the beef: Add the marinated beef (but save that marinade liquid!) and sauté for about a minute until the edges start to brown.
- Create the sauce: Add bay leaves and pour in the reserved marinade. Stir well, cover, and let it cook for about 20 minutes, stirring occasionally.
- Develop rich flavors: Add tomato sauce and stir to combine. Pour in 2 cups of water, add the beef cube and chili if using. Cover and simmer for 40-60 minutes until the beef becomes tender. If the sauce reduces too much, add a bit more water.
- Add the vegetables: Once the beef is tender, add carrots and potatoes. Cook until they’re soft but not mushy, about 15 minutes.
- Finish with bell peppers: Add the bell peppers and cook for just a few more minutes until the sauce thickens to your liking.
Serve hot over steamed rice for the ultimate comfort meal!
Amelia’s Tips for Perfect Beef Mechado
When I first started making this dish, I’d rush the cooking time and wonder why my beef wasn’t fall-apart tender. Trust me on this—patience is key! Let that beef simmer until it surrenders all its toughness. Your fork (and taste buds) will thank you.
For extra flavor, try using Mexican rice as a base instead of plain white rice. The flavors complement each other beautifully!
If you’re watching your carb intake, you can swap the potatoes for more bell peppers or add other low-carb vegetables like zucchini. It’s still delicious and fits perfectly into a balanced meal plan.
Common Questions About Beef Mechado
Can I make this in a slow cooker?
Absolutely! Brown the meat and aromatics first, then transfer everything to your slow cooker. Cook on low for 6-8 hours for incredibly tender beef.
What cut of beef works best?
Chuck roast or beef brisket are ideal as they become wonderfully tender with slow cooking. If you’re curious about other beef dishes, check out my venison roast recipe for similar techniques.
Can I make this ahead of time?
Yes! Like many stews, Beef Mechado actually tastes better the next day when the flavors have had time to meld. Store in the refrigerator for up to 3 days.
Is this dish spicy?
The Thai chili is optional. If you’re cooking for kids or those sensitive to heat, simply omit it or serve it on the side for people to add to their own portions.
Beef Mechado is more than just a meal—it’s a celebration of Filipino cuisine’s rich heritage and flavors. This traditional dish has been bringing families together for generations, and now it can be part of your recipe collection too!
For more Filipino-inspired recipes or other hearty meals perfect for family dinners, check out my healthy chicken pot pie or seafood boil sauce recipe.
Beef Mechado
Equipment
- Large bowl
- Deep pan or Dutch oven
Ingredients
Marinade
- 1 kilogram beef chunks
- 1/3 cup soy sauce
- 1/2 lemon juiced
- ground black pepper to taste
Stew Base
- 5 cloves garlic minced
- 1 medium onion sliced
- 2 carrots cut into chunks
- 2 medium potatoes quartered
- 1 large green bell pepper sliced
- cooking oil for sautéing
- 180 g tomato sauce
- 1 beef broth cube
- thai chili optional, for heat
- 4 bay leaves
- 2 cups water more as needed
Instructions
- In a bowl, combine the beef chunks, soy sauce, lemon juice, and ground black pepper. Mix well and marinate for 1 hour.
- Heat cooking oil in a deep pan or Dutch oven. Sauté the garlic and onion until fragrant.
- Add the marinated beef (reserving the marinade liquid) and sauté for about a minute until edges begin to brown.
- Add bay leaves and pour in the reserved marinade. Stir well, cover, and cook for about 20 minutes, stirring occasionally.
- Add tomato sauce and stir to combine. Pour in 2 cups of water, add the beef broth cube and thai chili (if using). Stir well.
- Cover and simmer for 40 minutes to 1 hour or until the beef becomes tender. Add more water if needed during cooking.
- Once the beef is tender, add the carrots and potatoes. Continue cooking until the vegetables are soft but not mushy.
- Add the bell peppers and cook for a few more minutes until the sauce thickens to your desired consistency.
- Serve hot over steamed rice.