• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curious Flavors
  • Recipes
    • Appetizer
    • Main Dish
    • side dish
    • Soups
    • Noodles
    • Desserts
    • Bread
    • Breakfast
    • Drinks
    • Pasta
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home » Beef Mechado (Filipino Beef Stew)

Beef Mechado (Filipino Beef Stew)

May 4, 2022 by Jomelyn 6 Comments

Jump to Recipe Print Recipe

Beef Mechado is a Filipino-style tomato-braised beef stew. This Spanish-influenced dish is slowly cooked over a long period to make the meat tender, juicy, and flavorful that melts in your mouth. This classic Filipino stew is hearty and perfect for family dinners or special occasions.

Delicious beef mechado on the table.

The traditional version of beef mechado uses a Spanish culinary method of threading strips of pork back-fat through thick cuts of inexpensive beef to provide tasty flavor. They are then quickly browned on all sides in hot oil and then simmer in tomato sauce until the meat turns tender and juicy.

Just like most meat dishes, the fattier parts are, the better and testier. As the larded beef pieces simmer, the threaded fat strips melt and add more flavor and tenderness.

To make sure that the meat is tender and flavorful, beef mechado should slowly simmer in a tangy tomato-based sauce. It also includes chunks of potatoes, carrots, bell pepper, and celery to complete this hearty stew.

Main ingredients

Ingredients for beef mechado.
  • Beef chuck – Chuck roast, top or bottom round or brisket are great options. Sliced in 1-inch cubes.
  • Garlic, onions, and bay leaves – For aroma and depth flavor.
  • Fresh or canned tomatoes and tomato paste – To simmer and tenderize the meat. This beef mechado recipe is without tomato sauce since I am using a lot of fresh tomatoes and some tomato paste.
  • Vegetables – Potatoes, carrots, bell peppers, and celery to add nutrients and vibrant color to our beef mechado.
  • Calamansi or lemon – It tenderizes the meat and adds a tangy flavor that balanced the flavor of this dish.

Instructions

Prepare all your ingredients for beef mechado or Filipino beef stew by slicing the meat, and washing and chopping the vegetables. I like to cut my beef in 1-2 inches cube sizes. For the vegetables, cube sizes of the same sizes are my favorite way to chop them. Check the photo above for example.

Instructions on how to cook beef mechado.
  1. In a pot, heat cooking oil over medium to high heat and sear all sides of the meat until golden browned. Take them out and set them aside.
  2. In the same pot saute your garlic and onion until aromatic.
  3. Add your tomatoes and cook until they soften for about 5 minutes on medium heat.
  4. Add back your meat, tomato paste, soy sauce, lemon juice, bay leaves, black pepper, and water or bone broth. Simmer in low heat until the meat is tender for about 1 hour. Check from time to time to see if you need to add water. If it is dry, add about 1/2 cup or more if you prefer saucy mechado.
  5. Add carrots, potatoes, and celery and cook until they are softened.
  6. Lastly, add your bell peppers and cook for about 5 minutes. Turn off the heat. Ready to serve with rice.
Beef stew in skillet.

Question and Answer

Why is it called mechado?

It is from the Spanish word mecha, which means “wick” because of the way the beef’s lard resembles a candle.

What is the difference between mechado, afritada, kaldereta, and menudo?

All of the above are very similar based on the main ingredients such as onion, garlic, and tomatoes.
Afritada uses chicken, pork, or beef simmered in fresh or canned tomato sauce.
Caldereta usually is goat meat with olives, liver spread, and cheese for extra creaminess and thickness of the sauce.
Menudo is typically pork and liver cut in smaller sizes. Some additional ingredients are hotdogs, peas, and raisins for extra sweetness.
Mechado uses beef cut in cubes and requires a longer period of time to simmer for tenderness.

Cooking Tips

  • Choosing fattier cuts of meat yields the best mechado because the lard from the meat helps to cook the meat to come chewy, tender, and flavorful.
  • Using a sharp knife helps to cut your beef in a breeze. Freezing your meat before cutting for about 10 minutes makes it firm and easier to cut. Make sure to cut them in the same size to make sure they are evenly cooked, about 1-2 inches on each side.
  • Slow cooking is the most important method for tender meat. Beef mechado that simmers for a period of time will come out tender and juicy.
  • While the traditional beef mechado requires marinating the meat in soy sauce and calamansi, I find this extra step unnecessary since the beef cooks for a longer period of time and absorbs all the flavors while cooking at the same time.
Beef mechado and rice on a plate.

Storage and reheating tips

  • Storage: If you have leftover beef mechado, cool it down completely and transfer an air-tight glass container.
    • Refrigerator: Store your dish in the fridge for up to a week. Mechado will taste better the next day since the meat absorbs the sauce.
    • Freezer: This Filipino beef stew will stay good in an air-tight container in the freezer for up to 3 months.
  • Reheating: Reheat this delicious mechado in a saucepan over medium heat. Cook, stirring frequently until warmed through. Add some water if it’s dry and season with salt and pepper accordingly. You can also use the microwave for 30 seconds to 1 minute.
Delicious beef mechado on a plate.

More recipes you may like

Salmon Indian Curry Recipe

Chicken Adobo Recipe

Sisig Tofu Recipe

Pinakbet Tagalog Recipe

Sweet and Sour Meatballs Recipe

Sauteed Mushrooms and Leeks Recipe

Delicious beef mechado on the table.

Beef Mechado (Filipino Beef Stew)

Jomelyn Mauermann
Beef Mechado is a Filipino-style tomato-braised beef stew. This Spanish-influenced dish is slowly cooked over a long period to make the meat tender, juicy, and flavorful that melts in your mouth. This classic Filipino stew is hearty and perfect for family dinners or special occasions.
5 from 3 votes
Print Pin
Prep Time 5 mins
Cook Time 1 hr
Course Main Dish
Cuisine Asian, Filipino
Servings 4 servings
Calories 187 kcal

Equipment

  • 1 braised pot

Ingredients
  

  • 1 pound beef chuck, 1 inch cube size
  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thinly
  • 1 large potato, cut into cubes
  • 1 large carrot, cut into cubes
  • 1/2 large red bell pepper, cut into cubes

Instructions
 

  • In a skillet over medium-high heat, fry the meat in each side until slightly golden brown. Remove them from the skillet and set it aside.
  • In the same skillet over medium heat, add oil and sautee onion and garlic until aromatic. Add tomatoes and cook until soften.
  • Add back the meat, tomato paste, soy sauce, lemon juice, water, and bay leaves. Simmer in low-medium heat until the meat is tender for about an hour or until the meat is tender.
  • Add the potato, carrot, and celery and cook for 5-10 minutes in medium heat or until they are softened. Add bell pepper, salt and pepper and cook for 3 minutes. Ready to serve and enjoy.

Notes

Nutrition

Calories: 187kcal
Keyword beef mechado, filipino beef stew
Tried this recipe?Let us know how it was!

Related Posts:

  • Hot and Sour Soup
    Hot and Sour Soup
  • Privacy Policy
    Privacy Policy
  • Vegan Japchae Recipe
    Vegan Japchae Recipe
  • Shakshuka with Mushrooms
    Shakshuka with Mushrooms
  • Beef Lumpia
    Beef Lumpia
  • Beef Giniling
    Beef Giniling
  • Sweet Sticky Sesame Tofu
    Sweet Sticky Sesame Tofu
  • Easy Pork Binagoongan
    Easy Pork Binagoongan

Filed Under: Main Dish

Previous Post: « Pinakbet Tagalog
Next Post: Vegan Tofu Dumplings »

Reader Interactions

Comments

  1. Crista

    September 7, 2022 at 2:08 am

    5 stars
    Tender and meaty dish. This is the recipe i have been looking for.

    Reply
  2. Karen

    September 17, 2022 at 5:33 pm

    This beef mechado recipe is what I tried to bring to a birthday party last Saturday. They love it. Thank you so much.

    Reply
    • Jomelyn

      September 20, 2022 at 3:32 pm

      Wow! I am so glad it was a crowd pleaser. Thanks for dropping by!

      Reply
  3. Malaya

    September 18, 2022 at 12:59 am

    5 stars
    Scrumptious recipe. I love this mechado recipe. Its a crowd pleaser!!!

    Reply
    • Jomelyn

      September 20, 2022 at 3:30 pm

      Thank you for your feedback.

      Reply
  4. Angela

    November 12, 2022 at 6:49 pm

    5 stars
    Your recipe is so delicious. We made it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

Recent Recipes

Finish dish of cheese lumpia on the table with dipping.

Cheese Lumpia

February 1, 2023 By Jomelyn Leave a Comment

Finish dish of tuna sisig in a plate.

Tuna Sisig

January 27, 2023 By Jomelyn Leave a Comment

Serving orange chicken dish on a plate, ready to eat.

Orange Chicken Tofu

January 21, 2023 By Jomelyn Leave a Comment

A bite of sweet and sticky tofu nugget.

Sweet Sticky Sesame Tofu

January 19, 2023 By Jomelyn Leave a Comment

Finish dish of pork binagoongan with rice on a plate.

Easy Pork Binagoongan

January 18, 2023 By Jomelyn Leave a Comment

Pakbet in a plate with rice on the side.

Pinakbet Ilocano

January 13, 2023 By Jomelyn Leave a Comment

Finish dish of ginataang gulay in a plate with rice.

Ginataang Gulay

January 13, 2023 By Jomelyn Leave a Comment

Finish dish of ginisang gulay in a skillet.

Ginisang Gulay

January 9, 2023 By Jomelyn Leave a Comment

About Me

About Me

Hi, my name is Jomelyn, and nice to meet you! I am a wife and a busy mom of a 5-year-old sweet little boy. 

Cooking and baking are not complicated. I encourage you to try it. Scroll some of our recipes and let’s do it!

Footer

Categories

About Me

  • About Me
  • Blog
  • Privacy Policy
  • Recipes

Recent Posts

  • Cheese Lumpia
  • Tuna Sisig
  • Orange Chicken Tofu
  • Sweet Sticky Sesame Tofu
  • Easy Pork Binagoongan

Copyright © 2023 CURIOUS FLAVORS. All rights reserved.