Name: Filipino Beef Stew (Mechado) Recipe
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: Filipino
Ingredients: 1 tablespoon neutral oil, such as canola; 1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces; 1 medium yellow onion, thinly sliced (about 2 cups); 5 cloves garlic, minced; 3 cups water; 1 (15-ounce) can tomato sauce; 1/3 cup soy sauce or tamari; 1 tablespoon packed light or dark brown sugar; 3 dried bay leaves; 1/4 teaspoon freshly ground black pepper; 1 pound Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces; 8 ounces carrots (about 3 medium), peeled and cut crosswise into 1/2-inch pieces; 1 large red bell pepper, cut into 1-inch pieces (about 1 1/2 cups); Steamed white rice, for serving

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Introduction

Mechado is a classic Filipino beef stew known for its rich tomato-based sauce and tender chunks of beef. This comforting dish combines savory, tangy, and slightly sweet flavors, making it perfect for a hearty family meal.

A close-up image of a white round pot filled with a rich stew showing three main visible layers: large dark brown beef chunks with a rough texture scattered throughout, bright orange carrot pieces cut into irregular shapes evenly distributed, and glossy light yellow potato chunks. The stew has a thick, deep red sauce with a shiny surface that surrounds all the ingredients. A single bay leaf sits on top near the center. The pot rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon neutral oil, such as canola
1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced (about 2 cups)
5 cloves garlic, minced
3 cups water
1 (15-ounce) can tomato sauce
1/3 cup soy sauce or tamari
1 tablespoon packed light or dark brown sugar
3 dried bay leaves
1/4 teaspoon freshly ground black pepper
1 pound Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
8 ounces carrots (about 3 medium), peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces (about 1 1/2 cups)
Steamed white rice, for serving

Instructions

Step 1: Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the beef pieces and sear, stirring occasionally, until browned all over, about 6 to 8 minutes. Transfer to a large plate. Repeat with remaining beef and transfer all to the plate.
Step 2: Reduce heat to medium. Add the sliced onion and minced garlic to the pot and cook until softened, about 4 to 5 minutes. Stir in the water, tomato sauce, soy sauce, brown sugar, bay leaves, and black pepper, scraping up any browned bits from the pot bottom.
Step 3: Return the seared beef and any accumulated juices to the pot and stir to combine. Bring to a boil over medium-high heat.
Step 4: Cover the pot and either transfer to a preheated oven at 325°F or reduce the stove to maintain a gentle simmer. Cook for 1 hour and 20 minutes.
Step 5: Stir in the potatoes and carrots, then scatter the chopped red bell pepper over the top.
Step 6: Cover again and return to the oven or simmer on the stove for about 1 hour more, until the beef is very tender.
Step 7: Remove and discard the bay leaves. Serve hot with steamed white rice.

Tips & Variations

For deeper flavor, marinate the beef in soy sauce and garlic for a few hours before cooking.
Use tamari instead of soy sauce for a gluten-free option.
Add a splash of vinegar or calamansi juice for a subtle tang.
Feel free to include green peas or green beans for extra vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the beef from drying out. Mechado also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds a layer of fluffy white rice as the base, topped with a colorful mix of tender beef chunks that are dark brown and slightly crispy on the edges, with soft orange carrot pieces, golden yellow potato chunks, and bright red bell pepper strips. The ingredients are coated with a thick, rich brown sauce that glistens under the light. A silver spoon rests on the edge of the plate, partially submerged in the mix. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for Mechado?

Yes, you can use other cuts suitable for stewing, such as brisket or beef shank, but adjust cooking times as needed to achieve tenderness.

Is Mechado spicy?

Traditional Mechado is not spicy, but you can add chili peppers or hot sauce if you prefer a bit of heat.