Beef Mechado
Beef Mechado
Traditionally, the beef in mechado is studded with small pieces of pork fat; making this beef stew rich. I chose to not do that to keep the calories down. The beef is simmered in a sauce of calamansi juice, tomato sauce, and soy sauce; with potatoes, carrots, and bell peppers.
Ingredients
- 2 lbs beef stew meat
- 1/4 cup vegetable oil
- 2 medium potatoes peeled and cubed
- 2 medium carrots peeled and cubed
- 1 medium white onion diced
- 6 garlic cloves minced
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 1 cup tomato sauce
- 2 cups water
- 3 bay leaves
- 1 small green bell pepper cubed
- 1 small red bell pepper cubed
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a Dutch over medium high heat. Sauté the potatoes and carrots for 8 minutes until lightly browned. Remove from the pot.
- Add in the onions and garlic. Sauté for 4 minutes.
- Add in the beef. Brown for 6 minutes.
- Pour in the calamansi juice and soy sauce. Simmer for 2 minutes.
- Pour in the tomato sauce and water. Add in the bay leaves. Cover. Reduce the heat to medium low and simmer for 1 1/2 hours.
- Add the carrots and potatoes back in. Simmer for 20 more minutes.
- Add in the bell peppers. Cook for 2 more minutes.
- Season with salt and pepper.
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