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Beef Mechado

A rich Filipino beef stew braised in tangy tomato sauce, soy sauce, and citrus with tender potatoes and bell peppers.

110 minMediumServes 4480 cal/serving

FilipinoDinnerStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-Free

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Ingredients

  • 2 lbs beef chuck roast, cubed
  • 2 tbsp cooking oil
  • 4 cloves garlic, minced
  • 1 head yellow onion, chopped
  • 1/4 cup soy sauce
  • 2 tbsp calamansi juice
  • 2 cups tomato sauce
  • 2 cups beef broth
  • 2 bay leaves
  • 2 large russet potatoes, cubed
  • 1 large red bell pepper, sliced

Instructions

  1. 1

    In a bowl, marinate 2 lbs cubed beef chuck roast with 1/4 cup soy sauce and 2 tbsp calamansi juice for 30 minutes.

  2. 2

    Heat 2 tbsp cooking oil in a heavy pot over medium-high heat.

  3. 3

    Add 1 head chopped yellow onion and 4 cloves minced garlic, sautéing for 3 minutes until softened.

  4. 4

    Add marinated beef and cook until browned on all sides, about 6 minutes.

  5. 5

    Pour in 2 cups tomato sauce and 2 cups beef broth, then add 2 bay leaves.

  6. 6

    Cover and simmer on low heat until beef reaches an internal temperature of at least 160F and is tender, about 60 minutes.

  7. 7

    Add 2 large cubed russet potatoes and 1 large sliced red bell pepper, cooking for another 15 minutes until vegetables are tender.

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Questions

What is Beef Mechado?

A rich Filipino beef stew braised in tangy tomato sauce, soy sauce, and citrus with tender potatoes and bell peppers. This reference files it under Filipino dinner: made on the stovetop, rated medium and about 110 minutes start to finish.

How long does Beef Mechado take?

As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is step 6 (1 hour): "Cover and simmer on low heat until beef reaches an internal temperature of at least 160F and is tender, about 60 minutes."

What internal temperature should Beef Mechado reach?

For Beef Mechado, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

How long should Beef Mechado marinate?

Step 1 reads: "In a bowl, marinate 2 lbs cubed beef chuck roast with 1/4 cup soy sauce and 2 tbsp calamansi juice for 30 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of calamansi in Beef Mechado?

The entry for Beef Mechado calls for 2 tbsp calamansi juice. In its place: Two parts lime juice to one part orange juice.

Which part of Beef Mechado can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "In a bowl, marinate 2 lbs cubed beef chuck roast with 1/4 cup soy sauce and 2 tbsp calamansi juice for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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