Mechado (Filipino Beef Stew)
Ingredients
- 1 tbspneutral oil
such as canola
- 1boneless beef chuck roast
trimmed and cut into 1 1/2-inch pieces
- 1 mediumyellow onion
thinly sliced, about 2 cups
- 5 clovesgarlic
minced
- 3 cwater
- 1can tomato sauce
- ⅓ csoy sauce or tamari
- 1 tbsppacked light or dark brown sugar
- 3dried bay leaves
- ¼ tspfreshly ground black pepper
- 1 lbyukon gold potatoes
peeled and cut into 1-inch pieces, about 2 large or 4 medium
- 8 ozcarrots
peeled and cut crosswise into 1/2-inch pieces, about 3 medium
- 1 largered bell pepper
cut into 1-inch pieces, about 1 1/2 cups
- steamed white rice
for serving
Directions
- 1
This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.
- 2
Heat 1 tablespoon neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over, 6 to 8 minutes. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.
- 3
Reduce the heat to medium. Add 1 thinly sliced medium yellow onion and 5 minced garlic cloves to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in 3 cups water, 1 (15-ounce) can tomato sauce, 1/3 cup soy sauce, 1 tablespoon packed brown sugar, 3 dried bay leaves, and 1/4 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot.
- 4
Return the beef chuck roast pieces and their accumulated juices to the pot and stir to combine. Bring to a boil over medium-high heat.
- 5
Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.
- 6
Stir in 1 pound peeled and chopped Yukon Gold potatoes and 8 ounces peeled and chopped carrots. Scatter 1 chopped large red bell pepper over the top.
- 7
Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about 1 hour more.
- 8
Remove and discard the bay leaves if desired. Serve with steamed white rice.
Mechado (Filipino Beef Stew)
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a comforting, deeply flavorful beef stew that's perfect for a family meal? This Mechado (Filipino Beef Stew) recipe delivers a hearty, rich tomato-based dish that's sure to become a new favorite. It’s a classic Filipino main dish, brimming with tender beef and vibrant vegetables, perfect for any dinner table.
The secret to this Mechado lies in the balance of savory soy sauce, a touch of brown sugar, and aromatic bay leaves, which infuse the beef and vegetables with complex, umami-rich flavor. Slow-cooked boneless beef chuck roast becomes incredibly tender, enveloped in a thick, savory tomato sauce that's both comforting and satisfying.
You'll be greeted by fork-tender beef and soft, yielding potatoes and carrots, all swimming in a vibrant, savory tomato sauce. Each spoonful offers a symphony of flavors—the slight sweetness of brown sugar, the deep umami of soy sauce, and the subtle warmth of black pepper, perfectly complementing the rich beef. This hearty dish is a true one-dish meal, robust and comforting, making it an ideal choice for a satisfying dinner.
- Potato swap: Yukon gold potatoes offer a creamy texture, but russet potatoes could also work well in this stew.
- Soy sauce alternatives: Soy sauce or tamari can be used interchangeably, allowing for a gluten-free option if using tamari.
- Bell pepper variation: While red bell pepper adds a sweet flavor and beautiful color, feel free to use green or yellow bell pepper based on preference or availability.
This Mechado is a perfect main dish for family dinners, especially as a comforting one-pot meal on cooler evenings. Serve it hot alongside steamed white rice to soak up all the rich, flavorful sauce.