Beef Mechado

Beef Mechado is a flavorful Filipino dish that is hearty, tender, and full of rich flavors from the marinated beef chunks, savory tomato-based sauce, and the sweetness of vegetables. This dish is perfect for family meals or special gatherings. With its tender beef, vibrant vegetables, and the unique tang from calamansi juice, Beef Mechado is sure to become a family favorite!

Why You’ll Love This Recipe

Beef Mechado is a comforting and satisfying dish that features tender beef cooked in a savory, slightly tangy tomato sauce. The caramelized vegetables like carrots, potatoes, and bell peppers add a wonderful sweetness, while the beef’s marinate gives it a deep flavor. The combination of the tender beef, vibrant bell peppers, and rich sauce is what makes this Filipino dish so irresistible. Plus, it’s easy to prepare and can be customized with or without a beef broth cube.

Ingredients

• 1 kilo beef chunks

• 1/4 cup soy sauce

• 2 tablespoons calamansi juice

• 1 teaspoon black pepper

• Red and green bell peppers

• 2 medium potatoes

• 1 medium carrot

• 5 cloves garlic

• 1 medium onion

• 3 large tomatoes

• 2 tablespoons tomato paste

• Enough water to cook beef

• 2 dried bay leaves

• 1 piece beef broth cube (optional)

• Cooking oil for searing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Marinate the Beef

In a bowl, combine the beef chunks, soy sauce, calamansi juice, and half a teaspoon of black pepper. Mix well and marinate the beef for at least 1 hour.

Step 2: Sear the Vegetables

In a pan, heat cooking oil. Quickly sear the bell peppers for about 1 minute, then remove them and set aside. Sear the potatoes and carrots until they are slightly browned. Set them aside as well.

Step 3: Sear the Beef

Remove the beef chunks from the marinade. In the same pan, sear the beef until it turns brown. Do this in batches to avoid too much water being released and to ensure the beef browns quickly. Once browned, remove the beef from the pan and set it aside.

Step 4: Sauté Aromatics

In the same pan, sauté the garlic and onion until fragrant. Add the tomatoes and sauté until they break down and soften. Stir in the tomato paste and cook for 1 minute, then add the browned beef. Sauté briefly to combine.

Step 5: Simmer the Beef

Add enough water to the pan to cook the beef. Add the beef broth cube (optional) and the dried bay leaves. Cover and cook over low to medium heat until the beef becomes tender.

Note: If you want to speed up the cooking process, you can transfer the dish to a pressure cooker and cook for 30 to 45 minutes over medium heat.

Step 6: Add the Vegetables

Once the beef is tender, taste and adjust seasoning, adding sugar or salt to your preference. Then, add the potatoes and carrots, and cook for another 2 to 3 minutes.

Step 7: Final Touch

Finally, add the seared bell peppers and let everything simmer together. Once done, your Beef Mechado is ready to serve!

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 1 hour (or 30-45 minutes in a pressure cooker)

• Total Time: 1 hour to 1 hour 15 minutes

• Servings: 4-6

Variations

1. Add More Vegetables: Include other vegetables such as peas or beans for extra texture and flavor.

2. Add Spices: For a deeper flavor, add a pinch of paprika or a few dashes of hot sauce if you like a bit of spice.

3. Use Different Meat Cuts: While this recipe calls for beef chunks, you can also use beef brisket or short ribs for a different texture.

4. Make it Spicy: Add a sliced chili pepper to the sauce for a subtle kick.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stove over low heat, adding a little water if needed to restore the sauce’s consistency.

FAQs

Can I use beef stew meat for this recipe?

Yes, beef stew meat works well for this dish. It may take a little longer to become tender, so be sure to cook it until it reaches the desired softness.

Can I use lemon instead of calamansi juice?

Yes, if you can’t find calamansi, you can substitute lemon juice, but the flavor may be slightly different.

Can I add potatoes and carrots to the dish at the same time?

It’s best to add the potatoes and carrots separately to ensure that they cook perfectly. Adding them too early may cause them to overcook.

How can I make the sauce thicker?

If you prefer a thicker sauce, you can let it simmer uncovered for a longer time, or use a small amount of cornstarch mixed with water to thicken it.

Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker to cook the beef. Simply sear the beef and vegetables as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Can I make this dish ahead of time?

Yes, Beef Mechado tastes even better the next day as the flavors have more time to meld. Store in the fridge and reheat before serving.

What’s the best beef cut for Beef Mechado?

Chucks or brisket are ideal cuts because they become tender and flavorful after slow cooking.

How do I prevent the beef from getting tough?

Make sure to cook the beef low and slow, either on the stove or in a pressure cooker, until the meat is tender.

Can I freeze leftovers?

Yes, you can freeze Beef Mechado for up to 3 months. Let it cool completely before transferring it to an airtight container for freezing.

Is Beef Mechado spicy?

No, this recipe is not spicy. However, you can add chili peppers to give it a spicy kick if desired.

Conclusion

Beef Mechado is a savory, tender, and flavorful Filipino dish that combines marinated beef chunks with a rich tomato sauce and sweet vegetables. Whether you make it the traditional way or speed up the cooking process with a pressure cooker, this hearty dish is a crowd-pleaser. Perfect for family dinners or special occasions, Beef Mechado offers comfort and delicious flavors in every bite. Enjoy!