Beef Mechado
Beef Mechado is a Filipino-Spanish beef stew braised in a tangy tomato sauce until fork-tender, studded with potatoes, carrots, and bell peppers. It’s a Sunday-lunch staple across the Philippines, often compared to the humbler afritada but distinguished by its use of calamansi and soy sauce in the marinade. Serve hot over steamed rice for a hearty, home-style meal.
Watch It Made
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Instructions
- Marinate the beef in soy sauce and calamansi juice for at least 30 minutes.
- Heat oil in a pot and sear the marinated beef (reserve the marinade) until browned on all sides. Set aside.
- In the same pot, sauté onion and garlic until fragrant. Return the beef, then add the reserved marinade, tomato sauce, beef broth, bay leaves, and peppercorns.
- Bring to a boil, then lower the heat, cover, and simmer for 1 to 1.5 hours until the beef is tender, adding water as needed.
- Fry the potatoes and carrots separately until lightly golden, then add them to the pot along with the bell pepper.
- Simmer for another 10-15 minutes until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
Cook's Tip
Frying the potatoes and carrots in oil before adding them to the stew — rather than just boiling them in the sauce — keeps their edges firm and slightly caramelized, so they hold their shape instead of turning mushy during the long simmer.