Beef mechado is a quintessential Filipino beef stew with tender meat, vegetables, and a savory tomato sauce that is so lip-smacking, you will be having seconds. This family friendly and easy recipe will completely elevate your dinner with delectable flavor. The ingredients in mechado Filipino beef stew are all simple to find, you can use lean beef if you want, there’s no marinating, and it’s all done in one-pot. Winner, winner, it’s beef mechado for dinner!
Updated on February 18, 2025
Table of contents
Watch the Video
A Versatile and Lower Fat Recipe Version of Mechado
When I make beef mechado Filipino beef stew, for my family, I know we are going to feast and be happy campers that night.
I’ll make my way to Trader Joe’s which is the “everything I need” store near me…and it’s very easy to find every ingredient there.
My husband always goes for second helpings, the kids are well fed, and what is left is one-pot of nothing left.
The versatility makes this a perfect Filipino beef recipe that can be adjusted to people salt, calorie, and dietary preferences.
While the traditional recipe has the method of larding beef with pork fat, this recipe is lower fat and completely eliminates pork fat.
You can set this and forget it and come out with perfectly braised beef that is simmering in the sauciest sauce…all you need is a side of rice.
Hold on a second…I’m so hungry now.
What is Beef Mechado
Beef mechado Filipino beef stew is a hearty and comforting dish that showcases the fusion of Filipino and Spanish flavors. It’s characterized by slow-cooked beef chunks that are tender and succulent, simmered in a savory tomato sauce with tangy calamansi citrus and soy sauce. Potatoes and vegetables such as carrots or bell peppers are also added.
It is a staple in Filipino cuisine, often served during special occasions and family gatherings.
The Filipino dish showcases culinary ingenuity and adaptation from Spanish culinary influence, which is evident in its ingredients and cooking method.
Over time families and regions have subtly evolved this Filipino beef stew to match their own preferences and local ingredients.
What does Mechado Mean?
Mechado is derived from the Spanish word “mecha,” which means “wick.”
The name refers to the traditional method of preparing the dish, where strips of pork fat are inserted into the meat, resembling a wick.
This technique was intended to keep the meat moist during the long cooking process.
Note that this recipe is an evolved, modern version which is lower fat and does NOT incorporate any pork fat.
Traditional Preparation
- Larding Technique: Originally, the beef mechado recipe involved beef larded with pork fat to create a marbling effect that kept the meat tender and flavorful during slow cooking. This method was particularly useful when cooking tougher cuts of beef.
- Tomato-Based Sauce: The use of a tomato-based sauce in mechado also reflects Spanish culinary influence, as tomatoes were introduced to the Philippines by the Spaniards. The sauce is often enriched with soy sauce, bay leaves, and other local spices, blending Spanish and Filipino flavors.
Cultural Significance
- Special Occasions: Beef mechado Filipino beef stew is often served during special occasions and family gatherings, symbolizing warmth and hospitality. It is a dish that brings families together, highlighting the communal nature of Filipino dining traditions.
- Everyday Meal: Despite its association with celebrations, mechado is also enjoyed as a comforting everyday meal.
Key Characteristics
- Flavor Profile: Savory, tangy, and slightly sweet with a rich tomato base.
- Must Have Ingredients: Soy Sauce, Calamansi or Lemon, and Tomato Sauce.
- Texture: Fork-tender beef chunks with flavorful vegetables.
- Cooking Method: Slow-cooked to enhance the flavors and tenderize the meat.
- Modern Adaptations: Over time, the preparation of mechado has evolved. While the traditional larding technique is not as commonly practiced today, the essential elements of the dish—beef simmered in a savory tomato sauce—remain the same. Modern recipes may include potatoes, carrots, and bell peppers, enhancing the dish’s nutritional value and flavor complexity.
Brief History of Beef Mechado
The Philippines was under Spanish colonial rule for over 300 years since the 1500’s. This period significantly influenced Filipino cuisine, introducing various Spanish cooking techniques and ingredients.
Dishes such as pork adobo, chicken adobo, arroz caldo, kaldereta, afritada, and mechado are all examples of this fusion.
However, the Filipinos made these dishes very uniquely their own and Filipino beef stew is no exception.
The use of regional available ingredients and taste preferences shaped most of the Filipino recipes so that there is nothing else like it.
Beef Mechado versus Kaldereta
Mechado recipes can be distinguished by the use of soy sauce, citrus, and tomato sauce.
Kaldereta is mainly distinguised by the use of adding liver paste to the sauce. This imparts a different texture and flavor profile all together. In addition, kaldereta is usually noted as a goat stew, versus mechado which is usually a beef stew.
Beef mechado Filipino beef stew recipe is also not to be mistaken with afritada which usually does not have soy sauce in it.
Ingredients
What cut of beef for mechado?
Try this with marbled beef cuts such as CHUCK which has the right amount of connective tissues to become very soft, yet lower amount of external fat.
Traditionally and for best flavor use a very marbled cut of beef or brisket. This cut of beef becomes super soft and fork tender. You CAN make this beef mechado recipe in a slow cooker so definitely choose a marbled beef choice.
When I serve guests and for a party I always choose the comfort option of fattier beef cuts. At home and as a weekly meal, the lean beef is a wonderful choice as it is more heart healthy, excellent protein for the family, and we are all happily satisfied.
- 1 1/2 lb Beef Chuck – Choose a very marbled beef chuck or brisket for fork tenderness. Slice into 1-2″ cubed pieces.
- 5 Garlic Cloves – minced
- 1 Onion – sliced
- 1 tbsp Fish Sauce – Optional and to taste; Use Salt to replace
- 1/4 cup Low Sodium Soy Sauce
- 1/2 cup Water or Beef Broth
- 1 can Tomato Sauce
- 3 Bay Leaves
- 1 Lemon or Calamansi– cut in half
- 1 cup Yellow Baby Fingerling Potatoes – uniform sizes about 2″ long
- 1 Red Bell Pepper – cut in large pieces
- 1 Green Bell Pepper – cut in large pieces
- 1 Pinch Black Pepper
- 2 tbsp Oil – vegetable or avocado oil
Equipment
- Large Braiser Pan or Dutch oven: For slow cooking the beef.
- Cutting board and knife: For preparing the ingredients.
- Wooden spoon or spatula: For stirring the ingredients.
Instructions
- Heat your braiser pan and add oil.
- Sear your beef chunks. Make room in the pan and add in the garlic and onions. Sauté until fragrant.
- Pour the fish sauce all over, or use salt. Then add in the soy sauce, water, and the tomato sauce.
- Mix and then add in the bay leaves.
- Cover with a lid and slow cook over very low flame for 80 minutes depending on size of the beef chunks. Check the beef that it is right about being fork tender and add time as needed.
- Uncover and add in the lemon halves, squeezing just a little of lemon juice in and putting the entire lemon halves into the sauce for the essence.
- Add the potatoes and close the lid for 15 minutes. Do not overcook the potatoes. They should be just perfectly fork tender.
- Uncover and add in the bell peppers, mixing them into the sauce. Sprinkle black pepper to taste. Cover for another 6-8 minutes allowing the bell peppers to release flavor but not be overcooked and they should be colorful.
- Check the beef is fork tender and serve piping hot. Enjoy!
Notes
- Marbled beef is perfect for braising and will absolutely become fork tender. Allow up to 2 hours over the stove for the beef to tenderize, depending on the size of the beef chunks. Tougher cuts may require longer simmering to become tender and you must adjust the time according to the beef cut being used.
- Cook over low flame and slowly.
- You can use a slow cooker if you want to start early in the day for a great dinner.
- Do not overcook the potatoes or vegetables.
- In addition, do not overcook the beef. Once it is fork tender, it is ready to be served right away.
Add Ins and Variations
- Meat Alternatives: Substitute beef with pork or chicken for a different take on the dish.
- Vegetables: Add other vegetables like green beans or peas for additional flavor and texture.
- Spices: Experiment with additional spices like paprika or chili flakes for a spicier version.
How to Serve Beef Mechado
Serve with rice! Rice is an excellent pairing for this sauce-driven dish that is savory and loaded with flavor. Simple steamed rice is all you need for a more authentic Filipino-style beef mechado meal.
If you are looking for other sides, you can always try flatbreads, quinoa, pearled barely, cauliflower rice, or add steamed vegetables.
Questions
What type of beef do I use for stew and beef mechado?
Chuck roast is an excellent choice because it is marbled with enough connective tissue to break down over a slow cooking process. This cut is also lean and balanced. The result will be soft, delectable, and fork tender beef that falls apart.
Can I store leftovers?
Yes. Leftovers are excellent for a few days, stored in an airtight glass container.
Can I freeze this?
Yes. Store in an airtight freezer bag and you can freeze it for a month. The vegetables will loose crispness if you freeze the recipe.
Is this kaldereta?
No. Kaldereta typically has liver spread. Mechado is savory, tangy, and uses a tomato sauce. They use different ingredients, although look similar.
Why is my beef dry?
Do not overcook the beef. Once it is fall apart soft, then you can serve the meal right away. If you continue to cook the beef it will become dried out.
Why are my potatoes grainy?
Do not overcook the potatoes. Just check them for fork tenderness and time it so they are added with about 10-15 minutes left in the cooking time.
How do I make this less salty?
Be sure to use Low Sodium Soy Sauce. You can always add more salt later as needed per your taste. In addition, use water instead of beef broth to make it less salty.
Can I add other vegetables?
Yes. Add what you like, but the bell peppers, carrots, and peas work well with this Filipino beef stew.
Is this healthy?
Eaten in moderation this is a quite healty recipe because it provides a high protein meal, has a nice ratio of fiber vegetables, and you can use a lean choice for the beef.
Is beef mechado gluten free?
Use gluten free soy sauce for a gluten free option.
Can I make this beef mechado Recipe in a slow cooker or insta pot?
Yes, this is very a friendly recipe for slow cooker or Instant Pot.
Do you love this recipe? Please consider Sharing the Recipe or leaving 5-Stars 🌟🌟🌟🌟🌟 in the recipe card below or in comments under the recipe card. Thank you for the love!
Filipino Beef Mechado Recipe
Equipment
- 1 large braiser pan or Dutch oven
- 1 Cutting board and knife
- 1 Wooden spoon or spatula
Ingredients
- 1 ½ lb Beef Chuck Choose a very marbled beef chuck or brisket for fork tenderness. Slice into 1-2" cubed pieces.
- 5 Garlic Cloves minced
- 1 Onion sliced
- 1 tbsp Fish Sauce optional; add salt to taste as sub
- ¼ cup Low Sodium Soy Sauce
- ½ cup Water or Beef Broth
- 15 oz Tomato Sauce 1 can
- 3 Bay Leaves
- 1 Lemon cut in half; NOT squeezed
- 1 cup Yellow Baby Fingerling Potatoes uniform sizes about 2" long
- 1 Red Bell Pepper cut in large pieces
- 1 Green Bell Pepper cut in large pieces
- 1 Pinch Black Pepper
- 2 tbsp Oil vegetable or avocado oil
Instructions
- Heat your braiser pan and add oil.2 tbsp Oil
- Sear your beef chunks. Make room in the pan and add in the garlic and onions. Sauté until fragrant.1 ½ lb Beef Chuck, 1 Onion, 5 Garlic Cloves
- Pour the fish sauce all over, or use salt. Then add in the soy sauce, water, and the tomato sauce.1 tbsp Fish Sauce, ¼ cup Low Sodium Soy Sauce, ½ cup Water or Beef Broth, 15 oz Tomato Sauce
- Mix and then add in the bay leaves.3 Bay Leaves
- Cover with a lid and slow cook over very low flame for 80 minutes depending on size of the beef chunks. Check the beef that it is right about being fork tender and add time as needed.
- Uncover and add in the lemon halves, squeezing just a little lemon juice in and putting the entire lemon halves into the sauce.1 Lemon
- Add the potatoes and close the lid for 15 minutes. Do not overcook the potatoes. They should be just perfectly fork tender.1 cup Yellow Baby Fingerling Potatoes
- Uncover and add in the bell peppers, mixing them into the sauce. Sprinkle black pepper to taste. Cover for another 6-8 minutes allowing the bell peppers to release flavor but not be overcooked and they should be colorful.1 Red Bell Pepper, 1 Green Bell Pepper, 1 Pinch Black Pepper
- Check the beef is fork tender and serve piping hot. Enjoy!
Notes
- Adjust the time according to the beef cut being used, for the beef to become fall apart tender.
- Cook over low flame and slowly.
- You can use a slow cooker if you want to start early in the day for a great dinner. You can also use an Instant pot.
LEAVE A COMMENT