Print

Mechado (Filipino Beef Stew) with Potatoes and Carrots Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

Mechado is a classic Filipino beef stew featuring tender beef chunks simmered in a rich tomato-based sauce with potatoes, carrots, and a hint of citrus from calamansi juice. This comforting dish combines savory, tangy, and slightly sweet flavors, making it a hearty meal perfect for family gatherings or cozy dinners.

Ingredients

Scale

Beef and Marinade

  • 1½ lb (700 g) beef chuck or beef shank, cut into large cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons calamansi juice or lemon juice

Cooking

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup tomato sauce
  • 1 cup water or beef broth
  • 2 bay leaves
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and black pepper, to taste

Vegetables

  • 2 medium potatoes, peeled and quartered
  • 2 medium carrots, sliced into chunks
  • 1 red bell pepper, sliced (optional)

Instructions

  1. Marinate the beef: Combine the beef cubes with soy sauce and calamansi or lemon juice in a bowl. Marinate for at least 30 minutes to allow the flavors to infuse the meat deeply.
  2. Brown the beef: Heat vegetable oil in a heavy pot over medium-high heat. Add the marinated beef pieces and sear until browned on all sides. Remove the beef from the pot and set aside to retain the browned crust and develop flavor.
  3. Sauté aromatics: In the same pot, add the chopped onion and sauté until soft and translucent. Then add minced garlic and cook briefly until fragrant, being careful not to burn it.
  4. Build the sauce: Return the browned beef to the pot. Pour in tomato sauce and water or beef broth. Add bay leaves, black pepper, and sugar if you prefer a slightly sweeter balance to the tomato acidity. Stir everything well to combine.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1 to 1½ hours, stirring occasionally. Cook until the beef is fork-tender and the flavors meld together.
  6. Add vegetables: Introduce the quartered potatoes and carrot chunks into the pot. Continue simmering uncovered for another 20 to 30 minutes until the vegetables are tender and the sauce thickens to a rich consistency.
  7. Final seasoning and finish: Season the stew with salt and additional black pepper to taste. In the last 5 minutes of cooking, add the sliced red bell peppers if using, allowing them to soften slightly without losing their vibrant color.
  8. Serve: Remove the bay leaves from the stew. Serve hot, traditionally paired with steamed white rice for a satisfying meal.

Notes

  • Marinating the beef enhances flavor but can be skipped if short on time.
  • Using beef broth instead of water adds extra depth to the stew.
  • Adjust the sugar depending on your preference to balance the acidity of the tomato sauce and calamansi juice.
  • Red bell peppers are optional but add color and mild sweetness; add them at the end to keep their texture.
  • This stew tastes even better the next day as flavors continue to deepen.
  • Substitute calamansi with lemon juice if calamansi is unavailable.

Keywords: Mechado, Filipino beef stew, beef chuck recipe, tomato-based stew, Filipino cuisine, beef stew with potatoes and carrots

Find it online: https://tastybynova.com/mechado-filipino-beef-stew-with-potatoes-and-carrots-recipe/