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plated beef mechado served with white rice

Filipino Beef Mechado Recipe

Beef mechado is a quintessential Filipino beef stew with tender beef chuck roast, potatoes, and a savory tomato sauce that is lip-smacking delicious.
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Servings: 4 people
Calories: 488kcal

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
    beef chuck in pan with garlic and onions
  • 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
    Beef Chuck Roast Fish Sauce Soy Sauce Tomato Sauce Black Pepper (3)
  • Mix and then add in the bay leaves.
    3 Bay Leaves
    making beef mechado in braiser pan
  • 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 lemon or calamansi to beef mechado recipe
  • 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
    adding potato to filipino beef stew
  • 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
    adding bell peppers to beef mechado recipe
  • Check the beef is fork tender and serve piping hot. Enjoy!
    filipino beef mechado recipe with potatoes

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.
 
RLF is not a nutritionist.  Nutrition are estimates and will vary based on ingredients, measurements, and methods used.

Nutrition

Nutrition Facts
Filipino Beef Mechado Recipe
Amount per Serving
Calories
488
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
117
mg
39
%
Sodium
 
1586
mg
69
%
Potassium
 
1406
mg
40
%
Carbohydrates
 
27
g
9
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
38
g
76
%
Vitamin A
 
1537
IU
31
%
Vitamin C
 
99
mg
120
%
Calcium
 
83
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.