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
- 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
- In the same pot, sauté garlic and onion until soft, 2 minutes.
Step 3: Braise the Beef
- Return beef to pot. Add tomato sauce, broth, soy sauce, bay leaves, and pepper. Bring to a boil.
- Lower heat, cover, and simmer 1.5 to 2 hours until beef is fork-tender.
Step 4: Add Vegetables
- Add potatoes, carrots, and bell peppers. Cook 15 minutes until tender.
Step 5: Finish with Citrus
- Stir in lemon juice. Simmer 2 more minutes.
- 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.
