Beef Mechado
Filipino tomato-based beef stew with vibrant vegetables
Ingredients
Instructions
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Marinate the beefIn a large bowl, combine the beef chunks with soy sauce and calamansi juice. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
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Sear the beefHeat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Remove beef from marinade (reserve the marinade) and sear in batches until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
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Sauté aromaticsIn the same pot, add onions and cook until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant, being careful not to burn the garlic.
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Simmer the stewReturn the browned beef to the pot. Add the reserved marinade, beef broth, tomato sauce, bay leaves, and fish sauce. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours or until the beef is tender.
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Add vegetablesAdd potatoes and carrots to the pot. Continue simmering for 15-20 minutes until vegetables are almost tender. Add bell peppers and brown sugar, then simmer for another 5-10 minutes until all vegetables are tender.
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Adjust seasoningTaste the stew and adjust seasoning as needed with additional fish sauce or brown sugar to balance the flavors. The sauce should be rich, slightly tangy, and savory.
Nutritional Information
485
Calories
per serving
42
Protein
g per serving
25
Carbohydrates
g per serving
24
Total Fat
g per serving
8
Saturated Fat
g per serving
3
Fiber
g per serving
9
Sugar
g per serving
980
Sodium
mg per serving
35
Vitamin C
mg per serving
4.2
Iron
mg per serving
Beef Mechado is Also Known As
Mechado, Filipino Beef Stew, Carne Mechada or Beef Mechada
