Name: Filipino Mechado Beef Tomato Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 lbs (680 g) beef chuck, cut into 1.5-inch cubes; 1/4 cup thin strips of pork fat (optional); 2 tbsp soy sauce; 1 tsp ground black pepper; 3 cloves garlic, smashed; 2 tbsp cooking oil; 1 large yellow onion, sliced; 4 cloves garlic, minced; 2 tbsp fish sauce; 2 cups tomato sauce (or crushed tomatoes); 2 cups beef broth; 2 bay leaves; 1 tsp whole peppercorns; 2 medium potatoes (about 12 oz), peeled and quartered; 2 large carrots, peeled and cut into 1-inch chunks; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; 4 cups hot steamed white rice; Optional: sliced scallions and calamansi halves

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A hearty Filipino-Spanish beef stew with tender chunks of beef braised in a rich tomato sauce with potatoes, carrots, and bell peppers. Mechado gets its signature depth from soy sauce, garlic, and bay leaves, making it a comforting classic served over steamed rice.

Prep Time20 mins

Cook Time120 mins

Total Time140 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
22 gFat
7 gSaturated Fat
32 gCarbs
4 gFiber
8 gSugar
38 gProtein
780 mgSodium
1120 mgPotassium
85 mgCalcium
6 mgIron
48 mgVitamin C
165 mcgVitamin A

Ingredients

For the beef

1.5 lbs (680 g) beef chuck, cut into 1.5-inch cubes
1/4 cup thin strips of pork fat (optional)
2 tbsp soy sauce
1 tsp ground black pepper
3 cloves garlic, smashed

For the stew base

2 tbsp cooking oil
1 large yellow onion, sliced
4 cloves garlic, minced
2 tbsp fish sauce
2 cups tomato sauce (or crushed tomatoes)
2 cups beef broth
2 bay leaves
1 tsp whole peppercorns

For the vegetables

2 medium potatoes (about 12 oz), peeled and quartered
2 large carrots, peeled and cut into 1-inch chunks
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips

To serve

4 cups hot steamed white rice
Optional: sliced scallions and calamansi halves

Directions

Make small slits in each beef cube and tuck a thin strip of pork fat inside (this is the classic 'mechado' step). Toss the beef with soy sauce, pepper, and smashed garlic; marinate 20 minutes.
Heat oil in a heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, about 2 minutes per side. Transfer to a plate and set aside.
In the same pot, sauté the sliced onion until soft and golden, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
Pour in fish sauce and tomato sauce, scraping up any browned bits from the bottom. Return the beef to the pot along with beef broth, bay leaves, and peppercorns. Bring to a boil.
Reduce heat to low, cover, and simmer gently for 75 minutes, or until the beef is fork-tender. Stir occasionally and skim any foam that rises.
Add the potatoes and carrots; continue to simmer covered for 20 minutes until the vegetables are tender.
Stir in the bell pepper strips and cook uncovered for 5 more minutes to let the sauce thicken slightly and the peppers stay vibrant.
Taste and adjust seasoning with more fish sauce or a pinch of sugar if the tomatoes are sharp. Remove bay leaves before serving.
Ladle the stew over bowls of hot steamed rice and finish with scallions and a squeeze of calamansi, if using.

Cook’s Notes

For maximum tenderness, choose beef chuck with good marbling and resist the urge to rush the simmer – low and slow is the key.
If you don't want to lard the beef with pork fat, simply use a well-marbled chuck roast and skip that step – the stew will still be rich.
Tomato paste (1 tbsp) stirred in at the end intensifies the tomato flavor if using fresh or low-sodium tomato sauce.
Leftover mechado tastes even better the next day as the sauce thickens and the flavors meld; reheat gently with a splash of water.
Serve with rice that's slightly sticky to soak up the savory-tangy sauce – traditional Filipino jasmine rice works beautifully.