A Filipino version of the classic beef stew, our mechado recipe is made with only a handful of ingredients easily found in your kitchen. A delicious and hearty stew made of beef chunks braised in tomato sauce with potatoes, carrots, and onions, this dish is best paired with rice or crusty bread rolls.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
910g chuck roast, cut into 2-inch cubes
110g pork fat, cut into thin strips
60ml oil
2 potatoes, peeled and quartered
2 carrots, peeled and cut into 2-inch cubes
1 onion, peeled and chopped
5 garlic cloves, peeled and minced
60ml lemon or calamansi juice
60ml soy sauce
236ml tomato sauce
473ml water
2 bay leaves
1 green bell pepper, seeded and cut into cubes
1 red bell pepper, seeded and cut into cubes
Salt to taste
Pepper to taste
Equipment
1 knife
1 pot with lid
Paper towels
Directions
Cut a thin incision in the centre of each beef cube and insert a strip of pork fat. Set aside.
Heat the oil over medium heat in a pot. Add the potatoes and carrots and cook until lightly browned. Remove the vegetables and drain them on paper towels.
Remove the oil from the pot but leave about 2 tablespoons. Add the onions and garlic and fry until softened.
Add the beef and cook until lightly browned.
Add either the lemon or calamansi juice and soy sauce.
Add the tomato sauce, water, and bay leaves. Bring to a boil and remove any scum that appears on top.
Lower the heat, and with the pot covered, boil the dish for 2 hours. Add additional water if needed.
Add the cooked potatoes and carrots 1 hour in and continue to cook until potatoes are soft and the sauce is reduced.
Add the bell peppers and cook until tender-crisp.
Season with salt and pepper to taste.
Serve hot.
Storing Leftovers
Our mechado recipe is made of a variety of ingredients that gives this dish its deep and rich flavour. Each mouthful of its rich and thick sauce and rice is sure to leave you feeling full fast. You can keep your leftovers in an airtight container, and it will last up to three days in the refrigerator. To eat, simply reheat the stew in a saucepan or microwave it for 2 minutes until it is completely heated through.
Missing some ingredients?
Give this Asian version of a classic western beef stew a try at home! Made with humble ingredients simmered for a long time, this stew is best eaten with rice or a slice of toasted bread. Order from pandamart and have beef, potatoes, and soy sauce delivered to you in under 20 minutes.
