Main Course

Filipino Beef Mechado

Name: Filipino Beef Mechado
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 900 g beef chuck cut into 1.5-inch cubes; 60 ml soy sauce; 30 ml calamansi juice; 0.5 tsp black pepper freshly ground; 2 tbsp vegetable oil; 1 pcs yellow onion chopped; 4 clove garlic minced; 2 tbsp tomato paste; 400 g canned diced tomatoes undrained; 500 ml beef broth; 2 pcs bay leaf; 2 pcs potato peeled and cubed; 2 pcs carrot peeled and sliced; 1 pcs red bell pepper cut into strips; 1 pcs green bell pepper cut into strips; 0.5 tsp salt or to taste

This hearty Filipino beef stew features tender chunks of beef simmered in a rich tomato-based sauce, brightened with soy sauce and calamansi. Potatoes and carrots are added to create a comforting and flavorful main course.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 732 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck, cut into 1.5-inch cubes
2 tbspvegetable oil
1 pcsyellow onion, chopped
4 clovegarlic, minced
2 tbsptomato paste
400 gcanned diced tomatoes, undrained
500 mlbeef broth
2 pcsbay leaf
2 pcspotato, peeled and cubed
2 pcscarrot, peeled and sliced
1 pcsred bell pepper, cut into strips
1 pcsgreen bell pepper, cut into strips
0.5 tspsalt, or to taste

marinade

60 mlsoy sauce
30 mlcalamansi juice
0.5 tspblack pepper, freshly ground

Equipment

large pot · dutch oven

The method

Step by step

1
In a large bowl, combine the beef chuck with the soy sauce, calamansi juice, and black pepper.
About 2 min
Cook’s note: If calamansi is unavailable, use lime juice as a substitute.
2
Marinate the beef for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
About 30 min
Cook’s note: For deeper flavor, marinate overnight.
3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 2 min
4
Remove the beef from the marinade, reserving the marinade, and pat the beef dry with paper towels.
About 1 min
Cook’s note: Drying the beef helps achieve a better sear.
5
Sear the beef in batches until browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot to ensure proper browning.
6
Add the onion to the pot and sauté until softened, about 3-5 minutes.
About 5 min
7
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
8
Add the tomato paste and cook for 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
9
Return the seared beef to the pot, then pour in the reserved marinade, diced tomatoes, beef broth, and add the bay leaves.
About 2 min
10
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beef is tender.
About 1 hr
Cook’s note: Stir occasionally to prevent sticking.
11
Add the potatoes and carrots to the pot and continue to simmer for another 15-20 minutes, or until the vegetables are tender.
About 20 min
12
Stir in the red and green bell peppers and cook for 5 more minutes, until slightly softened but still vibrant.
About 5 min
13
Season with salt to taste, adjusting if needed.
About 1 min
14
Remove the bay leaves before serving.
About 1 min

Per serving

Nutrition

52%Score

Calories: 731.9kcal
Protein: 49.6g
Carbs: 34.5g
Fat: 44.7g
Fibre: 6.5g
Sugar: 12.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Mechado in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, or in the microwave until warmed through.