Mechado (Filipino Beef Stew)

Mechado (Filipino Beef Stew)

from thekitchn.com
Dinner
185 min
651 kcal / serving

A hearty beef stew with potatoes and carrots in a rich tomato sauce.

Ingredients

  • 1 tablespoonneutral 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 cupswater
  • 1can tomato sauce
  • ⅓ cupsoy sauce or tamari
  • 1 tablespoonpacked light or dark brown sugar
  • 3dried bay leaves
  • ¼ teaspoonfreshly ground black pepper
  • 1 poundyukon gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
  • 8 ouncescarrots (about 3 medium), peeled and cut crosswise into 1/2-inch pieces
  • 1 largered bell pepper, cut into 1-inch pieces (about 1 1/2 cups)
  • steamed white rice, for serving

Directions

  1. 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. 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. 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. 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. 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. 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. 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. 8

    Remove and discard the bay leaves if desired. Serve with steamed white rice.