BEEF Mechado

🍲 Beef Mechado: The Ultimate Filipino Beef Stew Recipe

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Introduction to Beef Mechado

Beef Mechado is a beloved Filipino dish featuring succulent chunks of beef simmered in a rich tomato-based sauce. Traditionally made with beef chuck or brisket, the meat is slowly cooked until tender, infused with savory and tangy flavors from tomatoes, soy sauce, and vinegar, and complemented by potatoes and carrots. It is perfect comfort food that brings families together around the dining table.

The name "Mechado" comes from the Spanish word "mecha," meaning wick, referring to the larding of beef with pork fat strips in the original recipe. Today’s versions often omit this but keep the hearty, deeply flavorful essence intact.

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Ingredients Overview

For 6–8 servings

Beef and Marinade

• 2 lbs (900g) beef chuck or brisket, cut into 2-inch cubes

• 3 tablespoons soy sauce

• 3 tablespoons calamansi juice (or substitute with lemon or lime juice)

• 1 teaspoon ground black pepper

• 4 cloves garlic, minced

• 1 large onion, chopped

Main Sauce Ingredients

• 3 tablespoons cooking oil (vegetable or canola)

• 3 large ripe tomatoes, chopped (or 1 cup canned crushed tomatoes)

• 1 cup tomato sauce

• 2 cups beef broth or water

• 3 medium potatoes, peeled and quartered

• 2 medium carrots, peeled and cut into chunks

• 2 bay leaves

• 2 tablespoons fish sauce (patis) (optional, for depth of umami)

• 1 teaspoon sugar (to balance acidity)

• Salt and pepper to taste

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Kitchen Tools Required

• Large heavy-bottomed pot or Dutch oven

• Wooden spoon or spatula

• Knife and cutting board

• Measuring spoons and cups

• Stove or burner

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Step-by-Step Instructions

Step 1: Marinate the Beef

In a large bowl, combine the beef cubes with soy sauce, calamansi juice (or lemon), minced garlic, and ground black pepper. Mix thoroughly to coat all the pieces evenly. Cover and let it marinate for at least 30 minutes, preferably 1 hour, to allow the flavors to penetrate the meat.

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Step 2: Sauté the Aromatics

Heat the cooking oil in a heavy-bottomed pot over medium heat. Add the chopped onions and sauté until translucent and fragrant, about 3-5 minutes. Add the chopped tomatoes and cook until softened and broken down, about 5 minutes. This step creates the base of your tomato sauce.

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Step 3: Brown the Beef

Add the marinated beef cubes to the pot and sear them on all sides until lightly browned. This step seals in the juices and builds depth of flavor. Stir occasionally to avoid burning.

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Step 4: Add Liquid Ingredients

Pour in the tomato sauce and beef broth or water. Stir well to combine, scraping the bottom of the pot to deglaze any browned bits. Add the bay leaves and fish sauce, if using. Bring the mixture to a boil.

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Step 5: Simmer the Stew

Reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours or until the beef is tender and easily pierced with a fork. Stir occasionally and check liquid levels, adding a bit more water if necessary to prevent drying out.

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Step 6: Add Potatoes and Carrots

Add the quartered potatoes and carrot chunks to the stew. Continue simmering uncovered for another 30 minutes or until the vegetables are tender and the sauce thickens. Add sugar, salt, and pepper to taste, adjusting seasoning as desired.

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Step 7: Final Adjustments and Serve

Remove bay leaves before serving. Taste and adjust seasoning again if needed. Serve the beef mechado hot over steamed white rice or garlic fried rice for a complete Filipino meal.

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Tips for Best Beef Mechado

• Choosing the Right Cut: Beef chuck or brisket is ideal because they become tender with slow cooking.

• Marinate Well: The longer, the better—overnight marination intensifies flavor.

• Low and Slow Cooking: Don’t rush the simmering; tender meat is the hallmark of good mechado.

• Tomato Sauce Quality: Use good quality tomato sauce for a rich and natural flavor.

• Balancing Flavors: Adjust salt, sugar, and acidity toward the end to perfect the taste.

• Add Vegetables Last: To avoid mushy potatoes and carrots, add them near the end of cooking.

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Variations of Beef Mechado

Pork Mechado

Swap beef for pork shoulder or pork belly for a different texture and flavor profile.

Spicy Mechado

Add sliced chili peppers or hot sauce for a spicy kick.

Coconut Milk Mechado

Stir in coconut milk towards the end for a creamy, rich variation.

Slow Cooker Mechado

Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off method.

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Cultural Background and Serving Context

Beef Mechado is a staple in Filipino households, often enjoyed during family gatherings, holidays, and celebrations. It embodies the fusion of Filipino and Spanish culinary influences, showcasing the Filipino love for tomato-based stews with savory-sweet layers. Served with rice, it’s a hearty, satisfying dish that reflects the warmth and hospitality of Filipino cuisine.

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Nutritional Information (Approximate per serving)

• Calories: 350–400 kcal

• Protein: 30g

• Fat: 15g

• Carbohydrates: 25g

• Fiber: 4g

• Sodium: Variable depending on soy sauce and fish sauce amounts

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Troubleshooting Common Issues

Problem	Cause	Solution
Beef tough and chewy	Cooking too fast or insufficient simmering	Simmer low and slow until tender; use tougher cuts for stewing
Sauce too thin	Not reduced enough	Simmer uncovered longer to thicken or mash some potatoes into sauce
Overly salty	Too much soy or fish sauce	Add water or more vegetables to balance saltiness
Potatoes mushy	Added too early	Add potatoes closer to the end of cooking