If you’re looking to whip up a comforting, hearty, and utterly delicious meal, then this Simple Beef Mechado Recipe is your new best friend. It’s a classic Filipino beef stew that balances tender, melt-in-your-mouth beef with a bright and tangy tomato-based sauce, enriched by the natural sweetness of carrots and the satisfying starchiness of potatoes. This dish brings warmth to the table and is perfect for family dinners or when you want to impress friends with a soulful home-cooked meal that’s easy but packed with flavor.
Ingredients You’ll Need
These ingredients are straightforward yet vital for building the layers of flavor, texture, and color that make this beef mechado sing. Each component plays a special part, turning simple pantry staples into a memorable dish.
- 1 lb beef, cut into cubes: Choose a cut with a bit of marbling for tenderness and rich flavor after slow cooking.
- 1 onion, sliced: Adds a sweet, aromatic base when sautéed.
- 3 cloves garlic, minced: Infuses the stew with a warm, fragrant depth.
- 1 potato, peeled and diced: Offers hearty texture and mellows the sauce with natural starch.
- 1 carrot, peeled and sliced: Contributes subtle sweetness and bright orange color.
- 1 red bell pepper, sliced: Brings a colorful pop and fresh flavor that lightens up the stew.
- 1 cup tomato sauce: The rich and tangy heart of the dish’s sauce.
- 1 cup beef broth: Enhances the meaty taste and keeps the stew luscious and saucy.
- 2 tbsp soy sauce: Lends a savory umami kick that deepens the overall flavor.
- 2 tbsp vinegar: Adds a pleasant tang that balances richness with brightness.
- Salt and pepper, to taste: Essential seasonings to perfect the stew’s harmony.
How to Make Simple Beef Mechado Recipe
Step 1: Sauté the Aromatics
Start by heating a pot over medium heat and sautéing the minced garlic and sliced onion until they release their fragrant aroma and turn translucent. This step builds the base of flavor, so don’t rush it—let those aromas fill your kitchen because this means you’re on the right track.
Step 2: Brown the Beef Cubes
Add your beef cubes carefully to the pot and brown them on all sides. Browning is crucial because it seals in the juices and develops a beautiful caramelized crust, providing that robust depth when simmered in the sauce. Think of it as adding that extra level of love and flavor.
Step 3: Build the Sauce
Once the beef is nicely browned, pour in the tomato sauce, beef broth, soy sauce, and vinegar. Stir everything gently to combine, then season with salt and pepper according to your taste. This blend is where the tang meets the umami, creating a sauce that’s tangy, savory, and downright irresistible.
Step 4: Simmer Until Tender
Cover the pot and let everything simmer gently for 1 to 2 hours. Slow cooking breaks down the beef fibers, turning them incredibly tender and allowing all those flavors to meld beautifully. The patience here rewards you with a stew that feels like a warm hug on a plate.
Step 5: Add the Vegetables
When the beef is nearly done, toss in the diced potatoes, carrots, and sliced red bell pepper. Cook until the vegetables are tender but still hold their shape. These add not only nourishment but also color and textural contrast to your Simple Beef Mechado Recipe.
Step 6: Final Taste and Serve
Give your stew a final stir, taste, and adjust the seasoning if needed. Serve while hot, and prepare for compliments because this dish delights every time it hits the table.
How to Serve Simple Beef Mechado Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a vibrant touch and mild freshness that brightens the rich flavors. You can also add a wedge of calamansi or lemon on the side for those who love a burst of citrus on their stew.
Side Dishes
This beef mechado shines alongside steamed white rice which soaks up the luscious sauce perfectly. For a more indulgent option, pair it with garlic fried rice or buttered mashed potatoes for an extra comforting meal.
Creative Ways to Present
Serve your simple beef mechado recipe in a rustic clay pot to keep it warm and add charming visual appeal. For a party, spoon the stew into individual mini cocottes or bowls that let guests dive right in. Garnishing with colorful fresh herbs or thinly sliced chili peppers can also add zing and contrast.
Make Ahead and Storage
Storing Leftovers
Leftover beef mechado tastes even better the next day, as the flavors deepen and mingle. Store your stew in an airtight container and keep it refrigerated for up to 3 days.
Freezing
This dish freezes exceptionally well. Portion it out into freezer-friendly containers or bags, label with the date, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally to prevent sticking. If the sauce thickens too much, add a splash of beef broth or water to loosen it. Avoid the microwave if possible for more even warming and texture preservation.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck or beef stew meat with some fat works best for tenderness during slow cooking, you can experiment with brisket or sirloin, but keep in mind cooking times may vary.
Is there a vegetarian version of this simple beef mechado recipe?
Yes! You can substitute beef with hearty vegetables like mushrooms, eggplant, or tofu to create a delicious vegetarian stew reminiscent of mechado.
How long should I simmer the beef for optimal tenderness?
Simmering for about 1 to 2 hours is ideal, but this depends on your beef cut—check tenderness with a fork; it should be easy to pierce and soft enough to melt in your mouth.
Can I make this recipe in a slow cooker?
Definitely! After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the beef is tender.
What’s the purpose of adding vinegar in the recipe?
Vinegar brightens the dish with acidity, balancing the rich tomato sauce and beef, making the overall flavor lighter and more dynamic without overpowering.
Final Thoughts
Trying this Simple Beef Mechado Recipe is like inviting comfort and joy right to your dining table. It combines simple, hearty ingredients into a dish bursting with homestyle goodness that your friends and family will adore. Don’t hesitate—give it a go, and watch how this stew warms both hearts and appetites with every spoonful.
Print
Simple Beef Mechado Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Description
Simple Beef Mechado is a classic Filipino stew featuring tender beef simmered in a savory tomato sauce with soy sauce and vinegar, enriched by aromatic garlic and onions, and complemented by hearty potatoes, carrots, and red bell pepper. This comforting dish is perfect served hot with rice and offers rich, balanced flavors from its slow-cooked, braised preparation.
Ingredients
Beef and Marinade
- 1 lb beef, cut into cubes
- 2 tbsp soy sauce
- 2 tbsp vinegar
- Salt and pepper, to taste
Vegetables
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 potato, peeled and diced
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
Liquids
- 1 cup tomato sauce
- 1 cup beef broth
Instructions
- Sauté Aromatics: In a pot, heat oil over medium heat and sauté the minced garlic and sliced onion until fragrant and translucent, releasing their flavors into the oil.
- Brown the Beef: Add the beef cubes to the pot and cook, stirring occasionally, until browned on all sides to seal in the juices and add depth to the dish.
- Add the Liquids and Seasoning: Pour in the tomato sauce, beef broth, soy sauce, and vinegar. Season the mixture with salt and pepper to taste, stirring to combine all ingredients well.
- Simmer the Beef: Cover the pot and let the beef simmer on low heat for 1 to 2 hours, or until the meat becomes tender and flavorful, stirring occasionally to prevent sticking.
- Cook the Vegetables: Add the diced potatoes, sliced carrots, and red bell pepper to the pot. Continue to cook uncovered until the vegetables are tender but not mushy, about 15 to 20 minutes.
- Serve: Once the beef and vegetables are tender, remove from heat. Serve the Mechado hot, ideally with steamed white rice to soak up the delicious sauce.
Notes
- For extra richness, you can marinate the beef in soy sauce and vinegar for 30 minutes before cooking.
- Add green peas or green beans for additional texture and color variation.
- If you prefer a thicker sauce, simmer uncovered for a few more minutes to reduce the liquid before serving.
- Adjust the vinegar amount to your taste for more tanginess or mellow flavor.
- This dish keeps well and tastes even better the next day as flavors meld.
