Slow Cooker Beef Mechado
Your taste buds are treated to a savory, tangy, and sweet explosion of flavors with this yummy Beef Mechado cooked in the slow cooker! The meat comes out so tender and delicious!
Ingredients
- 2.2 lbs (1 kilo) stewing Beef with some fat on it (like Chuck roast), cut into 2-inch chunks
- 1 tbsp Cooking oil of choice
- 1 Large Onion or Shallot, chopped
- 4 Garlic Cloves, peeled and crushed
- 2 Plum or Roma Tomatoes, chopped
- 2 strips Bacon, chopped (optional but add if using very lean meat)
- 3 pieces Red Potatoes, peeled and cubed (roughly same size as the meat)
- 3 Carrots, peeled and chopped (roughly the same size as potatoes)
- 8 oz Can of Tomato Sauce
- ¼ cup Vinegar
- 1 tbsp Fish Sauce or Soy Sauce, use a good quality undiluted fish sauce (no additives) like ones made from Thailand or Vietnam
- 1 tbsp Worcestershire Sauce
- 1 tbsp Brown Sugar, or to taste
- 2 pieces Laurel/Bay Leaves, dried or fresh
- 1 piece each halved Red and Green Bell Peppers, chopped (same length as potatoes or carrots)
- Salt and Pepper, adjust to taste
Instructions
- Season the beef chunks with a little salt and pepper. Heat the oil in a wok or Dutch oven. Saute the chopped onion and garlic for 2-3 minutes on medium-high heat.
- Add the seasoned beef and tomatoes and continue to cook for approximately 6-8 minutes or until the beef begins to render some fat. This is how it’s traditionally cooked on the stovetop in the Philippines. The technique "sangkutsahin" is applied which means to fry the meat until slightly cooked and begins releasing its juices. Here the beef is sautéed or fried first until it begins to render some of its fat. This technique adds depth of flavor to the dish so don’t omit, if possible. If in a hurry or pressed for time, at least sear the beef until nicely browned on all sides.
- Place the sliced bacon at the bottom of the slow cooker. The use of bacon is optional if you are using meat with some fat on them. If you prefer to use lean chunks of beef, do add the bacon to enhance the flavor.
- Place the sauteed beef and aromatics including any liquid that accumulates on top of the bacon. Add the potatoes and carrots. Pour over the tomato sauce, vinegar, and the seasonings (fish sauce or soy sauce and Worcestershire sauce plus the sugar). Give it a quick stir. Insert the dried laurel leaves. Cook on high for 4 hours or 8 hours on low until the beef is tender to your liking.
- Add the bell peppers and cook just until tender but not mushy. Taste and season with salt and pepper, if desired. Serve immediately with rice on the side. Drizzle the tasty sauce all over.
Nutrition
Calories: 305kcalCarbohydrates: 9gProtein: 26gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 90mgSodium: 502mgPotassium: 715mgFiber: 2gSugar: 6gVitamin A: 4575IUVitamin C: 26mgCalcium: 48mgIron: 3mg
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