Beef Mechado is a classic Filipino stew made with tender beef chunks simmered in a rich tomato-based sauce. Traditionally, strips of pork fat are inserted into the beef to keep it moist (“mecha” means wick, like a candle). Over time, recipes have been adapted for convenience while still keeping the same deep, savory flavors. Served with steamed rice, this dish is hearty, comforting, and full of tradition.
Prep Time, Cook Time & Servings
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6
Equipment Needed
- Large heavy pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 lbs beef chuck or brisket, cut into 2-inch cubes
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, cut into chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice (or lemon juice)
- 1 cup tomato sauce
- 2 cups beef broth (or water + beef cube)
- 2 bay leaves
- 1 tablespoon fish sauce (optional, for depth of flavor)
- Salt and black pepper, to taste
Ingredient Notes
- Beef Cut: Use chuck or brisket for tender, flavorful results after slow simmering.
- Calamansi vs Lemon: Calamansi is traditional, but lemon juice works well as a substitute.
- Tomato Sauce: Gives the rich base; fresh tomatoes add natural sweetness.
- Fish Sauce: Optional but boosts umami flavor.
- Vegetables: Add potatoes and carrots towards the end so they don’t overcook.
Instructions
- Marinate Beef:
- In a bowl, combine beef, soy sauce, and calamansi juice. Let marinate for at least 30 minutes.
- Sear Beef:
- Heat oil in a large pot. Sear beef pieces until browned on all sides. Remove and set aside.
- Sauté Aromatics:
- In the same pot, sauté garlic, onion, and tomatoes until softened.
- Simmer Stew:
- Return beef to the pot. Add tomato sauce, beef broth, and bay leaves. Stir well.
- Bring to a boil, then lower heat. Cover and simmer for about 1–1½ hours, or until beef is fork-tender. Add more broth if needed.
- Add Vegetables:
- Add potatoes and carrots. Cook for 15 minutes.
- Add bell peppers and cook for another 5 minutes.
- Season & Serve:
- Adjust seasoning with fish sauce, salt, and pepper.
- Serve hot with steamed white rice.
Nutrition Facts (per serving, approx.)
- Calories: 420
- Protein: 33g
- Carbohydrates: 22g
- Fat: 22g
- Saturated Fat: 8g
- Fiber: 4g
- Sodium: 830mg
Tips & Variations
- Traditional Mechado: Insert strips of pork fat into the beef cubes before cooking for authentic flavor.
- Make Ahead: Tastes even better the next day as flavors deepen—perfect for meal prep.
- Spicy Kick: Add chili peppers or a dash of hot sauce for heat.
- Shortcut Method: Use a pressure cooker to reduce cooking time to 30–40 minutes.
- Serving Idea: Pair with garlic fried rice or pan de sal for a Filipino comfort meal.
