Beef Mechado

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.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Course: Main Course
Cuisine: Filipino
Keyword: Beef, Filipino, main course, Southeast Asian
Author: Alex Gorgos

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.
    Filipino, main course, beef
  • Add in the onions and garlic. Sauté for 4 minutes.
    Filipino, main course, beef
  • Add in the beef. Brown for 6 minutes.
    Filipino, main course, beef
  • Pour in the calamansi juice and soy sauce. Simmer for 2 minutes.
    Filipino, main course, beef
  • 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.
    Filipino, main course, beef
  • Add the carrots and potatoes back in. Simmer for 20 more minutes.
    Filipino, main course, beef
  • Add in the bell peppers. Cook for 2 more minutes.
    Filipino, main course, beef
  • Season with salt and pepper.
    Filipino, main course, beef
Filipino, main course, beef