Beef Mechado – Filipino Beef Stew Recipe

Beef Mechado is a common dish in the Philippines. It is usually serve during special events, occasions or family and group gatherings. The Filipino style mechado often includes calamansi, vinegar or lemon.



* 1 kilo of beef cut into chunks

* 1/8 kilo of pork fat cut into strips

* 4 onions, peeled and quartered

* 5 medium potatoes, quartered (optional: fried)

* 1 medium sized carrot, sliced in 1/2″ sections

* 2 red bell pepper, sliced

* 2 cups beef stock or 2 bouillon cubes dissolved in water

* 3 bay leaves (laurel leaves)

* 1/4 -cup vinegar

* 2 cups tomato sauce or 1/2 cup tomato paste

* 1 cup soy sauce

* salt & pepper to taste

How To Cook Beef Mechado:

1). Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

2). In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

3). Add the vinegar and let boil for a minute or two

4). Add the potatoes, onions, carrot, and bell pepper

5). Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce

Note: You may pressure cook the beef with the beef stock for faster cooking time. For added taste, fry the potatoes before adding to the casserole. You may also add a tablespoon of olive oil and stir when the beef mechado dish is almost done for added flavor.

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