If you’re searching for a comforting, rich, and utterly delicious stew that feels like a warm hug in a bowl, this Simple Beef Mechado Recipe is your new best friend. Mechado is a classic Filipino dish known for its tender beef simmered in a tomato-based sauce, infused with garlic, onions, and a delightful balance of vinegar and soy sauce. It’s a hearty, crowd-pleasing stew that’s perfect for family dinners or when you want to impress guests with something truly soulful without spending hours fussing in the kitchen. This recipe captures that traditional charm with straightforward steps that anyone can follow, ensuring a satisfying, homey meal every time.
Ingredients You’ll Need
The magic behind a great Simple Beef Mechado Recipe lies in its humble yet vibrant ingredients. Each element plays a crucial role in layering flavors, creating a balance of savory, tangy, and slightly sweet notes while giving texture and color to the dish. Using fresh vegetables and pantry staples makes this recipe approachable and delightful.
- 1 lb beef, cut into cubes: Choose a cut like chuck or brisket for tenderness after slow cooking.
- 1 onion, sliced: Adds sweetness and depth as it softens during sautéing.
- 3 cloves garlic, minced: Brings aromatic punch and a savory base.
- 1 potato, peeled and diced: Soaks up the flavorful sauce and adds heartiness.
- 1 carrot, peeled and sliced: Offers subtle sweetness and a tender bite.
- 1 red bell pepper, sliced: Gives vibrant color and a mild sweetness to brighten the stew.
- 1 cup tomato sauce: The rich, tangy backbone of the sauce.
- 1 cup beef broth: Enhances the beefy flavor and keeps the stew moist.
- 2 tbsp soy sauce: Adds umami depth and saltiness that balances the acidity.
- 2 tbsp vinegar: Brings a subtle tang that cuts through the richness.
- Salt and pepper, to taste: Essential seasoning to bring all the flavors together.
How to Make Simple Beef Mechado Recipe
Step 1: Sauté Aromatics
Start by heating a pot on medium heat. Sauté the minced garlic and sliced onion until they become fragrant and translucent. This step releases those wonderful aromas that form the foundation of flavor in your dish.
Step 2: Brown the Beef Cubes
Add the beef cubes to the pot and cook, turning occasionally, until all sides are nicely browned. This caramelization seals in the juices and builds a deeper flavor that makes the whole stew irresistible.
Step 3: Add Liquids and Seasonings
Pour in the tomato sauce, beef broth, soy sauce, and vinegar. Season the mixture with salt and pepper to your liking. Stir everything together well, making sure the beef is coated in this beautiful medley of flavors.
Step 4: Simmer Until Tender
Cover the pot and let the stew simmer gently for 1 to 2 hours. This slow cooking allows the beef to become tender and absorb all the savory, tangy goodness of the sauce.
Step 5: Incorporate Vegetables
Once the beef is tender, add the diced potatoes, sliced carrots, and red bell pepper. Cook until these vegetables are soft but still hold their shape, adding texture and bursts of color to the dish.
Step 6: Serve and Enjoy
Your Simple Beef Mechado Recipe is now ready! Ladle the rich, flavorful stew into bowls while it’s still hot to savor every comforting bite.
How to Serve Simple Beef Mechado Recipe
Garnishes
Sprinkle some freshly chopped parsley or green onions on top to add a fresh, herbaceous note that contrasts beautifully with the rich sauce. A squeeze of calamansi or lemon can also brighten the flavors just before serving.
Side Dishes
Steamed jasmine rice or garlic fried rice is the perfect accompaniment to soak up all that luscious sauce. For a vegetable side, simple sautéed greens or a crisp salad offer a refreshing balance to the hearty stew.
Creative Ways to Present
For a special touch, serve the Mechado in mini claypots or individual ramekins to retain heat and enhance the rustic appeal. You can also pair it with crusty bread to dip into the sauce, making the meal extra comforting and hands-on.
Make Ahead and Storage
Storing Leftovers
Store any leftover Beef Mechado in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making your next meal even better.
Freezing
This dish freezes wonderfully. Transfer cooled stew into freezer-safe containers or heavy-duty bags, and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
When ready to enjoy again, reheat gently on the stove over medium-low heat to prevent the beef from drying out. Add a splash of water or broth if the sauce has thickened too much while stored.
FAQs
Can I use other cuts of beef for the Mechado?
Absolutely! Cuts like chuck, brisket, or even beef shank work well because they become tender after slow cooking. Avoid lean cuts as they can turn tough during simmering.
Is vinegar necessary in this recipe?
Yes, vinegar adds a subtle tang and helps tenderize the meat. It balances the rich tomato sauce, giving Mechado its signature flavor profile.
Can I use fresh tomatoes instead of tomato sauce?
Yes, fresh tomatoes can be used but you’ll need to cook them down into a sauce consistency first. Using tomato sauce is quicker and ensures that signature smooth texture.
How long does the beef need to simmer?
Simmer the beef for at least 1 hour, preferably up to 2 hours, until it becomes tender and easy to shred with a fork. This slow cooking is key to a flavorful, tender Mechado.
Can I make this dish in a slow cooker?
Definitely! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for tender results.
Final Thoughts
I can’t recommend making this Simple Beef Mechado Recipe enough. It’s a beautiful blend of flavors and textures that feels like home in every bite. Whether you’re new to Filipino cooking or a seasoned fan, this recipe is approachable, hearty, and guaranteed to bring smiles around your dinner table. So, dive in, gather those ingredients, and enjoy the delicious comfort of Mechado made simple!
Print
Simple Beef Mechado Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Filipino
Description
A hearty and flavorful Filipino beef stew, Simple Beef Mechado features tender beef simmered in a rich tomato-based sauce with aromatic garlic and onion, complemented by potatoes, carrots, and bell peppers. This comforting dish is perfect for a satisfying meal and captures classic Filipino home-cooking flavors.
Ingredients
Beef and Vegetables
- 1 lb beef, cut into cubes
- 1 potato, peeled and diced
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
Aromatics
- 1 onion, sliced
- 3 cloves garlic, minced
Sauce and Seasoning
- 1 cup tomato sauce
- 1 cup beef broth
- 2 tbsp soy sauce
- 2 tbsp vinegar
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a pot, heat a small amount of oil and sauté the minced garlic and sliced onion until fragrant and translucent, building a flavorful base for the stew.
- Brown the Beef: Add the beef cubes to the pot and cook, turning to brown all sides. This step helps to seal in the juices and develop a rich flavor.
- Add Liquids and Seasoning: Pour in the tomato sauce, beef broth, soy sauce, and vinegar. Season with salt and pepper to taste. Stir to combine all ingredients evenly.
- Simmer Beef: Cover the pot and allow the beef to simmer gently for 1 to 2 hours, or until the beef is tender and the flavors have melded together perfectly.
- Cook Vegetables: Add the diced potatoes, sliced carrots, and red bell pepper to the pot. Continue cooking until the vegetables are tender but intact, typically about 15 to 20 minutes.
- Serve: Once the vegetables are cooked through, serve the Beef Mechado hot. It pairs well with steamed rice for a complete meal.
Notes
- For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
- Adjust vinegar amount based on your preferred sourness level.
- Stewing times may vary depending on the cut of beef; use a fork to test tenderness.
- Use low-sodium soy sauce if you want to control salt content.
- Leftovers taste even better the next day as the flavors develop further.
