Mechado

Experience the rich, comforting flavors of Mechado, a classic Filipino beef stew that’s as hearty as it is delicious. This dish features tender beef chuck larded with strips of pork fat for extra succulence, all simmered to perfection in a tangy tomato-based sauce infused with soy sauce, calamansi juice, and aromatic bay leaves. Enhanced with tender potatoes, carrots, and sweet red bell peppers, Mechado is a slow-cooked labor of love that rewards you with melt-in-your-mouth beef and a medley of vibrant flavors. Perfect for cozy family dinners or special occasions, this traditional recipe is best served over steamed rice to soak up every last drop of its savory sauce. Cook this delightful Filipino classic for a taste of home-style comfort!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck
• 0.25 pounds pork fat strips
• 0.25 cups soy sauce
• 3 tablespoons calamansi juice (or lemon juice)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 2 tablespoons tomato paste
• 1 cup canned diced tomatoes
• 2 cups beef broth
• 2 pieces bay leaves
• 2 medium potatoes, peeled and quartered
• 2 medium carrots, peeled and cut into chunks
• 1 large red bell pepper, julienned
• 1 teaspoon sugar
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Prepare the beef by making small incisions into the meat and inserting strips of pork fat into them. This is a traditional larding method that ensures the meat stays tender and flavorful during cooking.

Step 2

In a large bowl, combine soy sauce and calamansi juice. Add the beef and marinate for at least 30 minutes, or overnight in the refrigerator for best results.

Step 3

Heat olive oil in a large, heavy-bottomed pot or dutch oven over medium heat. Remove the beef from the marinade (reserve marinade for later) and sear the meat on all sides until browned. Set aside.

Step 4

In the same pot, add more olive oil if necessary and sauté the garlic and onion until fragrant and translucent, about 3-5 minutes.

Step 5

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.

Step 6

Add the canned diced tomatoes and cook for another 2 minutes, blending everything together.

Step 7

Return the seared beef to the pot. Pour in the reserved marinade and beef broth. Add bay leaves and mix well. Bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the beef simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and add more broth or water if the sauce reduces too much.

Step 9

Once the beef is tender, add the potatoes and carrots. Cover and continue to simmer for another 15-20 minutes, or until the vegetables are cooked through.

Step 10

Add the red bell pepper and sugar, then season with salt and black pepper to taste. Let simmer uncovered for an additional 5 minutes to allow the flavors to meld.

Step 11

Serve hot over steamed rice and enjoy your delicious Mechado!

Nutrition Facts

Serving size	2820.3 grams (2820.3g)

Amount per serving	% Daily Value*
Calories	4170

Total Fat 286.50g	367%
Saturated Fat 104.70g	524%
Polyunsaturated Fat 13.30g
Cholesterol 947mg	316%
Sodium 10370mg	451%
Total Carbohydrate 144.90g	53%
Dietary Fiber 22.60g	81%
Total Sugars 39.10g
Protein 262.10g	524%

Vitamin D 36IU	182%
Calcium 445mg	34%
Iron 39mg	214%
Potassium 6946mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 24.9%

Carbs: 13.8%