BEEF Mechado

Beef Mechado is a beloved Filipino dish featuring tender beef chunks slowly braised in a rich tomato-based sauce with carrots, potatoes, and bell peppers. Its name comes from “mecha,” meaning “ladle,” hinting at the hearty sauce that’s perfect over steamed rice.

Here’s a detailed, step-by-step recipe for authentic, flavorful Beef Mechado.

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Ingredients

• 2 pounds beef chuck or stew beef, cut into 2-inch cubes

• 3 tablespoons soy sauce

• 3 tablespoons calamansi juice or lemon juice (or 2 tablespoons vinegar)

• 3 tablespoons vegetable oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 2 medium tomatoes, chopped

• 2–3 medium carrots, cut into chunks

• 2–3 medium potatoes, peeled and cut into chunks

• 1 red bell pepper, sliced

• 2 cups beef broth or water

• 1/2 cup tomato sauce or 1 cup crushed tomatoes

• 1 teaspoon sugar

• Salt and black pepper to taste

• 2 bay leaves

• Optional: 1 tablespoon liver spread or 1/4 cup grated beef liver for richer sauce

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Step-by-Step Directions

Step 1: Marinate the Beef

1. In a bowl, combine soy sauce and calamansi/lemon juice (or vinegar).

2. Add beef cubes and marinate at least 30 minutes, preferably 1 hour.

3. Drain beef and reserve marinade.

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Step 2: Brown the Beef

1. Heat oil in a large pot or deep skillet over medium-high heat.

2. Brown beef in batches to avoid overcrowding.

3. Remove and set aside.

Browning adds depth of flavor to the sauce.

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Step 3: Sauté Aromatics

1. In the same pot, sauté onion until translucent.

2. Add garlic and cook 1 minute until fragrant.

3. Add chopped tomatoes and cook until softened.

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Step 4: Deglaze and Simmer

1. Return beef to the pot.

2. Pour in reserved marinade, beef broth, and tomato sauce.

3. Add bay leaves and sugar.

4. Bring to a boil, then reduce heat to low.

5. Cover and simmer for 1–1.5 hours, or until beef is tender.

Stir occasionally and check liquid level. Add water if necessary.

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Step 5: Add Vegetables

1. Add carrots and potatoes about 20–25 minutes before the end of cooking.

2. Simmer until vegetables are tender.

3. Add bell pepper slices in the last 5 minutes.

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Step 6: Adjust Seasoning

1. Taste and add salt, pepper, or more soy sauce if needed.

2. Optional: stir in liver spread or grated liver for richer flavor.

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Step 7: Serve

• Serve hot over steamed white rice.

• Garnish with chopped green onions if desired.

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Tips for Best Beef Mechado

• Use a tougher cut like chuck for braising — it becomes tender and flavorful.

• Slow simmering is key for a rich, thick sauce.

• Browning the beef and sautéing aromatics adds depth.

• You can substitute bell peppers with green ones or add peas for extra color.

• For a slightly sweeter sauce, add 1–2 teaspoons of brown sugar.

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Storage

• Refrigerate leftovers in an airtight container for 3–4 days.

• Freeze up to 2 months; thaw overnight in the fridge before reheating.