Beef Mechado Recipe

Beef mechado is beef braised with potatoes, carrots, and bell peppers in a tangy tomato-based sauce.

Traditional mechado tucks pork fat (lard) into the beef to keep it juicy.

This version uses a well-marbled cut instead, making it easier to prepare but still delicious.

Ingredients You'll Need

Notes and Substitutions

• Beef: I used bone-in short ribs for their fat and connective tissue. Since this version skips traditional larding, choose a cut with some fat, like beef chuck, brisket, or shank.
• Soy sauce: Use it for the marinade, but start with less if your brand is salty. You can always adjust the seasoning.
• Calamansi or lemon juice: This adds the tangy flavor that makes mechado different from other tomato-based stews.
• Tomato paste: This makes the sauce thicker with more tomato flavor. If using tomato sauce or crushed tomatoes, add less water so the sauce doesn't get too thin.
• Vegetables: Potatoes, carrots, and bell peppers are classic. You can also use green peas, chayote, or string beans.

How to Make Beef Mechado (Step-by-Step)

Step 1: Marinate the beef

Place 3 pounds of beef in a bowl.

Add ¼ cup soy sauce and 2 tablespoons calamansi or lemon juice, then mix to coat.

Marinate for at least 30 minutes, or refrigerate overnight.

Step 2: Sear the vegetables

Heat oil in a heavy-bottomed pot over medium-high heat.

Lightly sear 3 potatoes, 2 carrots, and 1 red bell pepper, all cut into 1½-inch chunks.

Season with salt and work in batches if needed. Set aside.

Step 3: Sear the beef

Remove the beef from the marinade, but keep the marinade for later.

Sear the beef in batches over medium-high heat. Set aside.

Step 4: Sauté the aromatics and tomato paste

Lower the heat to medium and add more oil if needed.

Sauté 1 medium onion (chopped) and 6 garlic cloves (minced) until softened.

Add ¼ teaspoon crushed red pepper and 1 (6 oz) can of tomato paste.

Cook for a few minutes until it starts to caramelize. Then, add 3 bay leaves.

Step 5: Add the beef and liquids

Return the beef to the pot with the reserved marinade.

Add 5 to 6 cups of water, or enough to almost cover the beef.

Scrape the bottom of the pot to loosen the browned bits.

Step 6: Simmer

Bring to a boil, then lower the heat.

Cover and simmer for about 2 hours, or until the beef is tender.

Add more water as needed and spoon off any extra oil from the top.

Step 7: Add the vegetables

Add the seared vegetables and simmer for 10 to 15 minutes, or until tender.

Stir occasionally so nothing sticks to the bottom.

Step 8: Season and serve

Taste the sauce, then add sugar, fish sauce, or even Knorr/Maggi seasoning for more flavor.

Turn off the heat, then serve your beef mechado with steamed rice.

Cooking Tips

• Sear in batches so the beef browns well.
• Cook low and slow until the beef is tender.
• Add water as needed so it doesn't dry out.
• Cook the tomato paste for a few minutes for better flavor.
• Add the vegetables near the end so they don't get mushy.

Recipe FAQs

More Filipino Braises and Stews

• Caldereta: Beef or chicken stew with tomato sauce and liver spread.
• Kare-kare: Beef and vegetables in peanut sauce, served with bagoong.
• Asado: Pork or beef braised in a sweet-savory sauce with star anise.
• Menudo: Pork, liver, and vegetables in tomato sauce.
• Picadillo: Ground meat with vegetables in tomato sauce.
• Guisantes: Pork and green peas in a light tomato sauce.
• Igado: Pork and liver stew with soy sauce and vinegar.