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Classic Beef Mechado
Traditional dish · Filipino
A rich and savory Filipino beef stew simmered in a tomato-based sauce with soy sauce, calamansi juice, and spices, traditionally featuring tender beef chunks and sometimes potatoes and bell peppers.
Ingredients
- Beef chuck, cut into 1.5-inch cubes1 kg
- Soy sauce1/2 cup
- Calamansi juice1/4 cup
- Tomato sauce1 cup
- Garlic, minced4 cloves
- Onion, sliced1 large
- Bay leaves2
- Whole black peppercorns1 tsp
- Water2 cups
- Potatoes, peeled and cubed2 medium
- Green bell pepper, sliced1/2
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Marinate beef in soy sauce and calamansi juice for at least 30 minutes.
- 2
Heat oil in a pot or Dutch oven over medium-high heat. Sear beef cubes until browned on all sides. Remove beef and set aside.
- 3
Sauté garlic and onion in the same pot until softened.
- 4
Return beef to the pot. Add tomato sauce, bay leaves, and peppercorns. Pour in enough water to cover the beef.
- 5
Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- 6
Add potatoes and cook for another 15-20 minutes, or until tender.
- 7
Add sliced green bell pepper and cook for 5 more minutes.
- 8
Season with salt and black pepper to taste. Remove bay leaves before serving.
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