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Filipino Beef Stew (Mechado) Recipe

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★★★★★

4.6 from 60 reviews

Mechado is a classic Filipino beef stew known for its tender chunks of beef simmered in a rich tomato-based sauce infused with garlic, onions, soy sauce, and aromatic bay leaves, complemented by hearty potatoes, carrots, and red bell pepper. This comforting dish is perfect served over steamed white rice.

Ingredients

Scale

Main 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

Vegetables

  • 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)

Serving

  • Steamed white rice, for serving

Instructions

  1. Prepare and Sear Beef: 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 chuck roast pieces and sear, stirring occasionally, until browned all over, about 6 to 8 minutes. Transfer to a plate. Repeat with the remaining beef pieces and set aside.
  2. Sauté Aromatics: Reduce heat to medium, add thinly sliced onion and minced garlic to the pot, and cook until the onion is softened, about 4 to 5 minutes.
  3. Add Liquids and Seasonings: Stir in water, tomato sauce, soy sauce, brown sugar, bay leaves, and black pepper. Scrape up any browned bits from the bottom of the pot to enhance flavor.
  4. Combine Beef and Simmer: Return the browned beef and its accumulated juices to the pot, stirring to combine. Bring the mixture to a boil over medium-high heat.
  5. Cook Beef Low and Slow: Cover the pot and either transfer it to a preheated oven at 325°F placed in the lower third rack or reduce the heat to maintain a gentle simmer on the stovetop. Cook for 1 hour and 20 minutes until the beef starts to tenderize.
  6. Add Vegetables: Stir in peeled and chopped Yukon Gold potatoes and carrots and scatter chopped red bell pepper over the top.
  7. Finish Cooking: Cover and return the pot to the oven or bring the stew back to a simmer on the stove, then cover and cook until the beef is very tender and vegetables are cooked through, about 1 hour more.
  8. Serve: Remove and discard the bay leaves. Serve the mechado hot with steamed white rice.

Notes

  • This recipe can be fully cooked on the stovetop or partially finished in the oven for more even and gentle cooking.
  • Use a heavy-bottomed, oven-safe pot such as a Dutch oven for best results if cooking in the oven.
  • Adjust soy sauce for saltiness to taste; tamari can be used as a gluten-free option.
  • Brown sugar balances the acidity of the tomato sauce for a richer flavor.
  • Leftover mechado tastes great reheated and often improves in flavor overnight.

Keywords: Mechado, Filipino beef stew, beef tomato stew, Filipino cuisine, hearty beef stew, savory beef stew

Find it online: https://servedbynora.com/filipino-beef-stew-mechado-recipe/