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Beef Mechado

Beef Mechado

Beef Mechado is a Filipino-style beef stew made of larded beef chunks braised in tomato sauce with potatoes and carrots. It's a delicious and filling dish that pairs well with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb chuck roast or top round, cut into 2-inch cubes
  • 0.25 lb pork fat, cut into thin strips
  • 0.25 cup oil
  • 2 medium potatoes, peeled and quartered
  • 2 medium carrots, peeled and cut into 2-inch cubes
  • 1 onion, peeled and chopped
  • 5 clove garlic, peeled and minced
  • 0.25 cup lemon or calamansi juice
  • 0.25 cup soy sauce
  • 1 cup tomato sauce
  • 2 cup water
  • 2 bay leaves
  • 1 small green bell pepper, seeded and cut into cubes
  • 1 small red bell pepper, seeded and cut into cubes
  • 0 salt and pepper to taste

Instructions

  1. Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set it aside.

  2. Get a pot - medium heat and warm up oil. Add potatoes and carrots and Cook it until it gets lightly browned. Remove from pot and drain on paper towels.

  3. Sauté garlic, onion until they soften and smell nice.

  4. Add beef and cook, stirring occasionally, until it gets lightly browned.

  5. Add lemon or calamansi juice and soy sauce and Keep cooking for about 2 to 3 minutes.

  6. Add tomato sauce, water, and bay leaves. Bring it to a boil. skimming off any foam on top.

  7. Lower heat, cover, and cook for 1 ½ to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in ½ cup increments as needed.

  8. Drop in potatoes and carrots and Keep cooking until potatoes are tender and sauce is reduced.

  9. Add bell peppers and Keep cooking for about 1 to 2 minutes or until tender-crisp.

  10. Add salt and pepper until it suits your preference. Serve it while it's hot.