Deliciously tender chunks of beef slowly simmered in tomato sauce flavored with Asian seasonings. Your taste buds are treated to a savory, tangy and sweet explosion of flavors in this yummy Beef Mechado!
Mechado…..mmmmm. Mechado masarap (too delicious!) is probably what you would hear a Filipino jokingly say when he tastes a really good Mechado dish.
The expression is a play on the word “masyado” which means too much or over the top while “masarap” means, as you may have guessed, “delicious.”
The name Mechado originated from the Spanish word “mecha” which means wick. Traditionally, a lean cut of beef is larded by inserting bits of pork fat in it to add moisture, flavor, and succulence to an otherwise dry piece of meat (like an artificial marbling).
The pork fat sticking out looks like a wick (the “mecha”) coming out of the beef (the “candle”) hence the name – Mechado.
The larded meat is then simmered slowly in seasoned tomato sauce and served with the sauce it was cooked in. You can google “larding meat/beef” if you wish to know more about this old culinary technique.
I read they did this in the Philippines during the Spanish colonization and perhaps thereafter because a well marbled beef was quite expensive in those days so they had to devise a way to use cheaper cuts of beef and turn it into something tender and yummy.
Thankfully, we no longer have to apply that kind of technique as some fattier kind of beef is now accessible and cheap(er).
Things seem to be in reverse now, in fact, as leaner beef seems to be more expensive.
Anyway, whenever I make a stew I always get the cut with a little fat (like the chuck roast) because they are perfect with long slow cooking and the meat doesn’t dry out because the little fat in there provides the moisture and yes, loads of flavor, too.
The Mechado was well-loved and well-received by my family especially my husband and my kids didn’t complain and ate a lot, too. I was hoping we would have left-overs for the next day – but it must have been so good that it was all gone in one sitting. Please enjoy and hope you love this as much as we do!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
By: Manila Spoon
June 12, 2015
Deliciously tender chunks of beef slowly simmered in tomato sauce flavored with Asian seasonings. Your taste buds are treated to a savory, tangy and sweet explosion of flavors!
NOTES ON INGREDIENTS FOR Beef Mechado
- Stewing Beef – make sure it has some fat or marbling for extra flavor (like Chuck roast). Don’t use lean meat, if possible. Slice into 2-inch chunks
- Plum or Roma tomatoes – chopped
- Laurel/Bay leaves – dried or fresh
- Garlic cloves – peeled and crushed
- Vinegar – you may substitute with Calamansi or Lemon juice
- Fish Sauce or Soy Sauce – get good quality undiluted fish sauce like ones made from Thailand or Vietnam
- Water
- Baby potatoes – may be halved depending on size. Regular red or yellow potatoes may be used
- Carrots – peeled and chopped (roughly the size of baby potatoes)
- Onion or shallot (large) – chopped
- Bell Pepper – chopped (same length as potatoes or carrots)
- Tomato Sauce
- Salt and Pepper
- Brown sugar – to enhance flavor and cut the tartness of vinegar and tomato sauce
INSTRUCTIONS ON HOW TO MAKE Beef Mechado
- In a deep pan place the beef chunks, tomatoes, vinegar, fish sauce or soy sauce, garlic and laurel leaves. Pour the water in. Bring to a boil.
- Cover and then simmer on low and cook until the beef chunks are tender about 1-1 1/2 hours.
- When the beef is tender add the potatoes, carrots and onions. Cook for another 10-15 minutes until the potatoes and carrots are almost cooked.
- Add the chopped bell peppers and the tomato sauce. Stir, cover and cook until all the vegetables are tender. You can cook it uncovered during the last few minutes if you wish for a thicker sauce. Adjust the seasoning by adding brown sugar (to balance out the flavors) and, if needed, extra salt, soy or fish sauce and freshly ground pepper, to taste.
- Serve with Jasmine rice and with a drizzle of that delicious sauce on top! Masarap!
Yield: 4-6 Servings
Prep Time: 15 Minutes
Cooking Time: 1 Hour and 30 Minutes
Total Time: 1 Hour and 45 Minutes
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Beef Mechado
Ingredients
- 2.2 lbs (1 kilo) stewing Beef with some fat on it (like Chuck roast), cut into 2-inch chunks
- 2 Plum tomatoes, chopped
- 2 pieces dried Laurel/Bay leaves
- 4 cloves Garlic, peeled and crushed
- 1/4 cup Vinegar (or Calamansi/Lemon juice)
- 2 tbsp Fish Sauce or Soy Sauce, adjust to taste
- 2 cups Water
- 10 Baby potatoes, may be halved depending on size
- 3 Medium carrots, peeled and chopped (roughly the size of baby potatoes)
- 1 large Onion or Shallot, chopped
- 1 large red Bell Pepper, chopped (same length as potatoes or carrots)
- 1/2 cup Tomato Sauce, or to taste
- Salt and Pepper, to taste
- 1 tbsp Brown sugar, or to taste
Instructions
- In a deep pan place the beef chunks, tomatoes, vinegar, fish sauce or soy sauce, garlic and laurel leaves. Pour the water in. Bring to a boil.
- Cover and then simmer on low and cook until the beef chunks are tender about 1-1 1/2 hours.
- When the beef is tender add the potatoes, carrots and onions. Cook for another 10-15 minutes until the potatoes and carrots are almost cooked.
- Add the chopped bell peppers and the tomato sauce. Stir, cover and cook until all the vegetables are tender. You can cook it uncovered during the last few minutes if you wish for a thicker sauce. Adjust the seasoning by adding brown sugar (to balance out the flavors) and, if needed, extra salt, soy or fish sauce and freshly ground pepper, to taste.
- Serve with Jasmine rice and with a drizzle of that delicious sauce on top! Masarap (so yummy)!
Last updated on April 11th, 2024 at 07:27 pm
Gorgeous looking casserole and I'm intrigued at the fish sauce in there but bet it gives it a lovely depth of flavour:-)
Yes, it does Camilla! Thanks.
Is there anything more comforting than a hearty beef dish? This personifies this completely and has me drooling while eating my breakfast.
I fully agree with you – a hearty beef stew is the best!
This looks amazing and I would love a bowl now with this cooler day we are having.
Please enjoy this Tara! Thanks.
What a fabulous recipe idea, I don't think I have ever had Beef Mechado however after seeing how wonderfully comforting it looks I think I'm going to try this one out ASAP!
Hope you like it when you get to try it Heidy.
So mouthwatering! Hubs would go bonkers for this yummy recipe! Nettie
Thanks Nettie and hope he does when you get to make it.
It's Winter here in SA and this Beef Mechado looks like the perfect comfort dinner 🙂
Oh yes Linda! Snuggle with a warm blanket while eating this would be wonderful! Thanks and stay warm!
I love the gorgeous and vibrant colors. I'm sure it tastes scrumptious!
This looks delicious and definitely one to go on my list! YUMMY!
This is my sort of hearty stew! I can see why it became an instant favourite! Gorgeous!
Gorgeous mechado. And now I want some. Looks so flavorful and delicious!
What a fantastic sounding beef dish! A must try 🙂
Warm weather hasn't arrived yet where I am so this looks fantastic right about now! YUM!
This looks like a fantastic and comforting dish! Perfect for a rainy night.
It's going to be warm here in Fresno, CA, but I just can't think of a more delicious lunch, looks fabulous!
The colors are amazing! This is one fine stew!
Even though it is an oven right now, i could go some- It looks SO rich and tasty!
What a fabulous beef stew! The depth of flavor must be incredible with all the terrific ingredients!
That looks very hearty and delicious
What mouth watering photos Abby! This dish looks very warm and welcoming and delicious!
This dish looks delish…pinning so I can remember to try it later.
I LOVE this dish. My mom lived in the Philippines growing up and used to make it. What a great surprise to see it pop up here.
This dish looks so fantastic, I don't even mind that we have 90 degree weather recently! Beef stews are one of my favorite comforting dishes! Also, your photos are awesome!!
That looks absolutely amazing! It's a must try for sure!!
This looks absolutely delicious! I love stews and this one is a must try!
This looks amazing! Thanks for sharing. What type of vinegar do you use? Can you be more specific please? Thanks!
I used a Filipino cane vinegar but you can use rice vinegar if you like – it doesn't really matter as it's only 1/4 cup. Hope you enjoy it and thanks for asking.
Thanks!
this is a life saver! now i have a dish to present at our class thank you!