Beef Mechado
User Reviews
3.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 Servings
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Calories
916 kcal
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Course
Main Course
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Cuisine
Filipino
Beef Mechado
Description
Beef Mechado features beef cubes lined with flavorful pork fat strips to keep the meat moist during long, slow cooking. The beef is seared with aromatics like garlic and onion, then braised in a mix of tomato sauce, soy sauce, lemon or calamansi juice, and water. Potatoes and carrots are browned separately and later added back for texture and body, while bell peppers joined near the end add a crisp contrast to the tender stew. The sauce reduces to coat the ingredients, resulting in a balanced combination of savory, acidic, and slightly sweet notes.
The slow simmering process produces fork-tender beef and a rich sauce. Vegetables like potatoes and carrots absorb some of the beef’s flavor while retaining shape. Bell peppers finish the dish with a brief, gentle cooking to keep a slight crunch. This combination creates a comforting yet texturally varied stew.
Served often with steamed rice, this beef mechado offers a filling entrée that highlights the inserted pork fat's richness and the tomato-soy based sauce’s tang. It suits meals where a hearty, savory stew is desired.
For larger beef cuts, chilling the pork fat strips or using a larder needle helps with insertion. If the stew starts to dry before the beef is tender, adding water in increments prevents burning. Season salt and pepper to taste at the end, adjusting the flavors.
Ingredients
- 2 pounds chuck roast or top round, cut into 2-inch cubes
- ¼ pound pork fat cut into thin strips
- ¼ cup neutral cooking oil generic cooking oil
- 2 potato medium, peeled and quartered
- 2 carrot medium, peeled and cut into 2-inch cubes
- 1 onion peeled and chopped
- 5 cloves garlic peeled and minced
- ¼ cup lemon or calamansi juice
- ¼ cup soy sauce
- 1 cup tomato sauce
- 2 cups water
- 2 bay leaf
- 1 green bell pepper small, seeded and cut into cubes
- 1 red bell pepper small, seeded and cut into cubes
- salt to taste
- black pepper to taste
Instructions
- Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
- In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
- Remove oil from the pot except for about 2 tablespoons. Add onions and garlic and cook until softened.
- Add beef and cook, stirring occasionally, until lightly browned.
- Add lemon or calamansi juice and soy sauce and continue to cook for about 2 to 3 minutes.
- Add tomato sauce, water, and bay leaves. Bring to a boil, skimming scum that may float on top.
- Lower heat, cover, and cook for about 1 ½ to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in ½ cup increments as needed.
- Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.
- Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.
- Season with salt and pepper to taste. Serve hot.
Notes
- Insert pork fat strips into the beef cubes when firm or use a larding needle to ease insertion for larger cuts.
- If the stew dries out before the beef becomes tender, add additional water in small increments to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 916 kcal
% Daily Value*
| Calories | 916kcal | 46% |
| Carbohydrates | 27g | 9% |
| Protein | 50g | 100% |
| Fat | 69g | 106% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 183mg | 61% |
| Sodium | 1482mg | 62% |
| Potassium | 1671mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 6370IU | 127% |
| Vitamin C | 70mg | 78% |
| Calcium | 112mg | 11% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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