Name: Filipino Beef Mechado Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 pound beef (chuck, shank, brisket), cut into 1.5 to 2-inch cubes; 1/2 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 2 tablespoons soy sauce; 2 teaspoons lime juice; 3 tbsp neutral oil; 1 medium yellow potato, chopped; 1 medium carrot, chopped; 1 small yellow onion, chopped; 5 garlic cloves, minced; 1 cup unsalted beef stock; 3/4 cup tomato sauce; 2 teaspoons fish sauce, as needed; 2 teaspoons sugar, as needed; 2 bay leaves; 1/2 red or green bell pepper, chopped

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This Beef Mechado is simmered low and slow until the beef is fork-tender and simmering in the rich tomato-based sauce. It’s the kind of Filipino stew mom always cooked and made for a big bowl of rice!

Table of Contents

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Beef: Go for relatively cheaper cuts like chuck, shank, or brisket, which may take some time to tenderize, but gives the mechado its hearty, meaty taste.

Black pepper, salt, lime juice, soy sauce: A common method in some Filipino stews is to marinate the beef in an acid to both season and tenderize it prior to cooking. You can use lime, lemon, and calamansi juice interchangeably in this recipe.

Beef stock, tomato sauce, fish sauce, sugar, bay leaves: Mechado is known for its savory, tomato-based sauce, with fish sauce and sugar to help balance its acidity. Fish sauce can be substituted with additional soy sauce and salt, to taste.

Onions, garlic, potatoes, carrots, bell peppers: Onions and garlic form the foundational, aromatic flavors of the stew. The potatoes and carrots are briefly fried to get slight browning on them for extra flavor, while the bell peppers add a light sweetness and freshness.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Fry the potatoes and carrots until browned, set aside.

Brown the marinated beef in the same pot. Add in the onions and garlic and cook until softened.

Pour in the beef stock, tomato sauce, fish sauce, sugar, and bay leaves. Let simmer until the beef has softened, about 2 hours.

Add in the potatoes, carrots, and bell peppers. Let soften for 15 more minutes.

Serve immediately with rice.

Cooking Tips

Choose the right cut of beef: Like most beef stews, Mechado works best with chuck, shank, or brisket as they contain a good amount of collagen that melt into the meat and sauce (save the more expensive cuts for a classic steak!).

Simmer until the beef is tender: The beef is done when it can be broken apart with a knife or fork with little to no resistance. If the meat is still tough after 2 hours, continue simmering in 30 minute intervals until tender, topping off with additional beef stock as needed if the sauce gets too dry.

Adjust the sauce at the end: Filipino cooking almost always requires final seasoning adjustments according to tastes. Taste the mechado after finishing the recipe and adjust with additional fish sauce and/or sugar as needed.

FAQs (Frequently Asked Questions)

Can I make this ahead of time?

Yes, in fact, many Filipinos find Mechado tastes even better the next day! Leftovers can keep in an airtight container in the fridge for up to 4 days. To reheat, simply microwave or heat over stovetop until warmed through.