Beef Mechado
Beef Mechado
Ingredients
For the Beef Mechado
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons calamansi juice, or lemon juice
- 4 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, medium, chopped
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 bay leaves
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 carrots, medium, peeled and cut into 1/2-inch slices
- 1 red bell pepper, large, cored, seeded, and cut into 1-inch squares
- 1 green bell pepper, large, cored, seeded, and cut into 1-inch squares
- 1/2 teaspoon salt, or to taste
- 1 teaspoon sugar, optional, to balance acidity
Instructions
- 1
In a large bowl, combine the beef chuck, soy sauce, calamansi juice (or lemon juice), minced garlic, and black pepper. Mix well to coat the beef. Marinate for at least 15 minutes at room temperature, or up to 30 minutes.
⏱️ 15 min
- 2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove the beef from the marinade, reserving the marinade. Brown the beef in batches on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Set the browned beef aside.
⏱️ 10 min
- 3
In the same pot, add the chopped onion and cook until softened, about 3-5 minutes. Add the remaining minced garlic (if desired, or use the garlic from the marinade if not too burnt) and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Add the canned diced tomatoes and their juices, beef broth, bay leaves, and the reserved marinade. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Return the browned beef to the pot. Reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min
- 6
Add the cubed potatoes and sliced carrots to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender.
⏱️ 20 min
- 7
Stir in the red and green bell peppers. Cook for an additional 5-7 minutes, or until the bell peppers are tender-crisp. Season with salt to taste and add sugar if you prefer a slightly sweeter or more balanced sauce.
⏱️ 7 min
- 8
Remove the bay leaves before serving. Serve hot with steamed white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Mechado
For the Beef Mechado
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons calamansi juice, or lemon juice
- 4 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, medium, chopped
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 bay leaves
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 carrots, medium, peeled and cut into 1/2-inch slices
- 1 red bell pepper, large, cored, seeded, and cut into 1-inch squares
- 1 green bell pepper, large, cored, seeded, and cut into 1-inch squares
- 1/2 teaspoon salt, or to taste
- 1 teaspoon sugar, optional, to balance acidity
Instructions
- 1
In a large bowl, combine the beef chuck, soy sauce, calamansi juice (or lemon juice), minced garlic, and black pepper. Mix well to coat the beef. Marinate for at least 15 minutes at room temperature, or up to 30 minutes.
⏱️ 15 min - 2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove the beef from the marinade, reserving the marinade. Brown the beef in batches on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Set the browned beef aside.
⏱️ 10 min - 3
In the same pot, add the chopped onion and cook until softened, about 3-5 minutes. Add the remaining minced garlic (if desired, or use the garlic from the marinade if not too burnt) and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Add the canned diced tomatoes and their juices, beef broth, bay leaves, and the reserved marinade. Bring the mixture to a simmer.
⏱️ 5 min - 5
Return the browned beef to the pot. Reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min - 6
Add the cubed potatoes and sliced carrots to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender.
⏱️ 20 min - 7
Stir in the red and green bell peppers. Cook for an additional 5-7 minutes, or until the bell peppers are tender-crisp. Season with salt to taste and add sugar if you prefer a slightly sweeter or more balanced sauce.
⏱️ 7 min - 8
Remove the bay leaves before serving. Serve hot with steamed white rice.
⏱️ 3 min