Beef Mechado
Rich, comforting, and packed with flavour!
Beef Mechado is the kind of dish that feels like a warm hug in a bowl — slow-cooked to perfection with melt-in-your-mouth beef, golden vegetables, and a deeply savoury tomato-based sauce.
This Filipino classic blends pantry staples like soy sauce, fish sauce, and a splash of citrus for a tangy kick that cuts through the richness just right. It’s a soul-soothing meal made for sharing — best served with fluffy rice and a big appetite.
Ingredients:
- 1 kg beef chuck or brisket, cut into large chunks
- 3 tbsp olive oil (divided)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp calamansi juice (or lemon juice)
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 cups beef stock
- 1 large bay leaf
- 2 medium potatoes, cut into chunks
- 1 medium carrot, cut into chunks
- 1 red capsicum, sliced
- 1 tbsp butter (optional, for richness)
Method :
- Sear the Beef:
Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside. - Fry the Vegetables:
Add another tablespoon of oil and fry the potato chunks for 2 minutes per side until lightly golden. Remove and set aside. Repeat with the carrot chunks, frying for 2 minutes per side. This helps them hold their shape while stewing. - Build the Base:
In the same pot, add the remaining oil if needed and sauté the onions until softened. Add garlic and cook for another minute. Stir in tomato paste and cook for 2 minutes to develop depth. - Simmer the Sauce:
Pour in crushed tomatoes, soy sauce, fish sauce, calamansi juice, smoked paprika, black pepper, and salt. Stir well, then return the beef to the pot. - Slow Cook to Tenderness:
Add beef stock and bay leaf. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 1.5–2 hours, stirring occasionally, until the beef is tender. - Add the Fried Vegetables:
Stir in the fried potatoes and carrots, then continue simmering for another 30 minutes until the sauce thickens. - Finish with Capsicum:
Add the sliced red capsicum in the last 10 minutes of cooking, letting it soften slightly while keeping its texture. - Serve & Enjoy:
Stir in butter for extra richness (if using). Adjust seasoning to taste. Serve hot with steamed rice.
