Beef Mechado Recipe
A tomato-based beef stew with soy sauce and calamansi.
Servings 8
Calories 525kcal
Cost $20-$30
Equipment
- Heavy-bottomed pot
Ingredients
- 3 pounds beef cut into 2-inch chunks
- ¼ cup soy sauce
- 2 tablespoons calamansi or lemon juice
- 1 medium red bell pepper cut into 1½ chunks
- 2-3 medium potatoes cut into 1½ chunks
- 2 medium carrots cut into 1½ chunks
- 1 medium onion chopped
- 6 cloves garlic minced
- ¼ teaspoon crushed red pepper
- 1 (6 oz) can tomato paste
- 3 bay leaves
- 2 cups water or beef broth
- Sugar to taste
- Fish sauce to taste
- Neutral oil
Instructions
- Marinate beef with soy sauce and calamansi or lemon juice for at least 30 minutes.
- Sear potatoes, carrots, and bell pepper in oil until lightly browned. Season with salt and set aside.
- Sear beef in batches, adding more oil as needed. Set aside and keep the marinade.
- Sauté onion and garlic until softened. Add crushed red pepper, tomato paste, and bay leaves; cook for a few minutes.
- Return beef and marinade to the pot. Add enough water to almost cover, then scrape the bottom.
- Bring to a boil. Simmer and cover for about 2 hours, or until beef is tender.
- Add the vegetables and simmer for 10 to 15 minutes, until tender.
- Taste and adjust with sugar, fish sauce, or Knorr/Maggi seasoning. Serve with steamed rice.
Video
Notes
- Beef: I used bone-in short ribs for their fat and connective tissue. 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.
- Calamansi or lemon juice: This gives mechado its tangy flavor.
- Tomato paste: I use it for a thicker sauce and stronger tomato flavor. If using tomato sauce or crushed tomatoes, add less water.
- Vegetables: Potatoes, carrots, and bell peppers are classic. Green peas, chayote, or string beans also work.
- Sear the beef in batches so it browns well.
- Simmer until the beef is fork-tender.
- Add water as needed while it cooks.
- Cook the tomato paste for better flavor.
- Add the vegetables near the end so they stay tender, not mushy.
Nutrition
Calories: 525kcal | Carbohydrates: 22g | Protein: 36g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 905mg | Potassium: 1143mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3410IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 5mg