Beef Mechado: The Filipino Stew That Beats Any Pot Roast

Imagine pot roast, but make it Filipino. That’s Mechado. Beef chuck simmered for hours in a tangy tomato sauce with potatoes, carrots, and bell peppers. It’s rich, hearty, and ridiculously good over rice.

The secret? A generous splash of lemon or calamansi. It cuts through the richness and wakes everything up. Make it on a Sunday. Thank yourself all week.

Ingredients

Serves 4-6.

• 2 lbs (900g) beef chuck, cut into 2-inch cubes
• 3 tbsp cooking oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups tomato sauce
• 3 cups beef broth or water
• 3 tbsp soy sauce
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 2 tbsp lemon juice or calamansi juice
• 2 bay leaves
• 1 tsp black pepper

Step-by-Step Instructions

Step 1: Sear the Beef

1. Heat oil in a heavy pot over medium-high heat. Sear beef in batches until browned, 5-7 minutes per batch. Remove and set aside.

Step 2: Sauté Aromatics

1. In the same pot, sauté garlic and onion until soft, 2 minutes.

Step 3: Braise the Beef

1. Return beef to pot. Add tomato sauce, broth, soy sauce, bay leaves, and pepper. Bring to a boil.
2. Lower heat, cover, and simmer 1.5 to 2 hours until beef is fork-tender.

Step 4: Add Vegetables

1. Add potatoes, carrots, and bell peppers. Cook 15 minutes until tender.

Step 5: Finish with Citrus

1. Stir in lemon juice. Simmer 2 more minutes.
2. Serve hot over steamed rice.

Summary

Prep Time: 15 min | Cook Time: 2 hours | Total: 2 hr 15 min

Yield: 4-6 servings

Difficulty: Easy (needs time, not skill)

Storage Notes

Refrigerate up to 5 days. Freezes beautifully for 3 months. Like all stews, Mechado tastes better the next day. Reheat gently on stovetop. Add broth if too thick. Do not skip the lemon at the end—it’s magic.