Beef Mechado
A hearty Filipino beef stew with tender beef chunks, colorful vegetables, and a rich tomato-soy sauce that's perfect for family dinners.
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.
Notes
For more tender beef, you can marinate it overnight in the refrigerator. This dish tastes even better the next day as the flavors continue to develop.