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Beef Mechado

A Filipino braise of beef chuck simmered in tomato sauce and soy sauce until fork-tender.
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Prep Time 20 minutes
Cook Time 2 hours
Marinate 30 minutes
Total Time 2 hours 50 minutes
Servings 6 servings
Course Main Course
Cuisine Filipino
Keyword beef mechado, Filipino beef stew

Ingredients

  • 2 lb beef chuck cut into 2-inch cubes
  • 1/4 cup soy sauce
  • 2 tbsp calamansi juice or lemon juice
  • 2 tbsp vegetable oil
  • 1 medium onion chopped
  • 5 cloves garlic minced
  • 8 oz tomato sauce
  • 2 cups beef broth or water
  • 2 bay leaves
  • 2 medium potatoes cubed
  • 1 large carrot cut into chunks
  • 1 red bell pepper sliced
  • salt and black pepper to taste

Instructions

  • Combine the beef, soy sauce and calamansi juice. Marinate for at least 30 minutes, or overnight in the fridge.
  • Heat the oil in a heavy pot over medium heat. Sauté the garlic and onion until soft and fragrant.
  • Lift the beef out of the marinade (save the marinade) and brown it on all sides.
  • Add the reserved marinade, tomato sauce, broth and bay leaves. Bring to a boil, then cover and simmer for about 1½ hours, until the beef is tender.
  • Add the potatoes and carrot and cook for 15 to 20 minutes, until tender.
  • Stir in the bell pepper and cook 5 minutes more. Season with salt and pepper and serve hot with steamed rice.