Classic Filipino Beef Mechado (Tender Beef Stew with Potatoes)

Craving a taste of home? Or maybe you’re just looking for a hearty, comforting dish? Look no further than Filipino Beef Mechado! This classic beef stew is packed with flavor, tender beef, and plenty of vegetables. It’s the perfect one-pot meal for a chilly evening or a family gathering. Let’s dive in and explore the delicious world of Mechado!

What is Filipino Beef Mechado?

Imagine tender chunks of beef, simmered in a rich tomato sauce with potatoes, carrots, and peas. That’s Mechado in a nutshell! What sets it apart is the use of soy sauce and calamansi (or lemon juice) which adds a unique tangy and savory dimension. It’s a dish with Spanish influences, adapted to Filipino tastes over generations. It’s deeply satisfying and a true representation of Filipino comfort food.

A close-up shot of a steaming bowl of Beef Mechado, showcasing the tender beef and colorful vegetables.

Making the Perfect Mechado: A Step-by-Step Guide

Ready to create your own Mechado masterpiece? Here’s a detailed guide to walk you through the process:

Ingredients You’ll Need

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp cooking oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can tomato sauce
• 1/4 cup soy sauce
• 1/4 cup calamansi juice (or lemon juice)
• 2 cups beef broth
• 2 large potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 cup frozen peas
• Salt and pepper to taste
• Optional: Hot dogs, sliced

A photo showcasing all the fresh ingredients needed for Beef Mechado, arranged artfully on a wooden surface.

Step-by-Step Cooking Instructions

1. Sear the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. This will help develop a rich flavor. Remove beef and set aside.
2. Sauté Aromatics: Add onion and garlic to the pot and sauté until softened and fragrant. Add the bell peppers and cook for a few more minutes.
3. Build the Sauce: Pour in the tomato sauce, soy sauce, calamansi juice, and beef broth. Bring to a simmer.
4. Simmer the Beef: Return the beef to the pot. Cover and simmer for 1.5-2 hours, or until the beef is very tender.
5. Add Vegetables: Add potatoes and carrots to the pot. Cook until the potatoes are tender, about 15-20 minutes.
6. Finish and Season: Stir in the frozen peas (and hot dogs, if using) during the last 5 minutes of cooking. Season with salt and pepper to taste.
7. Serve and Enjoy: Serve hot with steamed rice.

A series of images showing the different steps in the cooking process, from searing the beef to adding the vegetables.

Tips for the Best Mechado

• Use Good Quality Beef: Chuck roast is ideal because it becomes incredibly tender when simmered.
• Don’t Skip the Searing: Searing the beef creates a delicious crust and adds depth of flavor to the stew.
• Adjust the Tang: The amount of calamansi juice (or lemon juice) can be adjusted to your preference.
• Customize Your Veggies: Feel free to add other vegetables like green beans or mushrooms.
• Low and Slow is Key: Simmering the beef for a long time ensures it becomes incredibly tender.

An image showcasing the texture of perfectly cooked, tender beef from the mechado. Maybe even a fork pulling apart the beef effortlessly.

Variations and Twists on Classic Mechado

While the traditional recipe is fantastic, there’s always room to experiment! Here are a few variations to try:

• Spicy Mechado: Add a few chopped chili peppers or a dash of chili flakes for a kick.
• Pork Mechado: Substitute the beef with pork shoulder or pork belly.
• Chicken Mechado: Use chicken thighs or drumsticks for a lighter version.
• Mechado with Liver Spread: Adding a small amount of liver spread enhances the richness and depth of flavor.

A collage of different variations of Mechado, such as Spicy Mechado, Pork Mechado, and Chicken Mechado, each in its own small bowl.

Serving and Enjoying Your Filipino Beef Mechado

Beef Mechado is best served hot with steamed rice. The rich sauce is perfect for soaking into the rice. It’s also a great make-ahead dish, as the flavors develop even more over time. Leftovers can be stored in the refrigerator for up to 3 days.

Consider adding a side of ensalada (a simple Filipino salad with tomatoes, onions, and vinegar) for a refreshing contrast to the richness of the stew. You can also serve it with a side of pan de sal (Filipino bread rolls) for dipping into the sauce.

A beautifully plated serving of Beef Mechado with steamed rice and a side of ensalada, ready to be enjoyed.

Conclusion

Filipino Beef Mechado is more than just a stew; it’s a taste of home, a comforting reminder of family meals and shared traditions. With its tender beef, flavorful sauce, and hearty vegetables, it’s a dish that’s sure to satisfy. So, gather your ingredients, follow the steps, and get ready to experience the magic of Mechado! You’ll be surprised at how easy it is to create this authentic Filipino favorite in your own kitchen. Kain tayo! (Let’s eat!)