Beef Mechado is a beloved Filipino stew that brings together tender beef, savory tomato sauce, and hearty vegetables for a meal that’s rich, flavorful, and deeply comforting. Often served during family gatherings or special occasions, this dish reflects the strong Spanish influence in Filipino cuisine while still keeping its own unique Pinoy identity.
What is Beef Mechado?
The word mechado comes from the Spanish word mecha, meaning “wick.” Traditionally, strips of pork fat were inserted into lean cuts of beef to keep the meat moist and flavorful while braising—similar to a candlewick, hence the name. Nowadays, modern versions skip this step, but the essence of the dish remains: a tomato-based beef stew that’s both savory and hearty.
Why You’ll Love This Recipe
Comforting and filling – perfect for family dinners or cold, rainy days.
Rich tomato flavor – enhanced with soy sauce, calamansi or lemon juice, and spices.
One-pot meal – the beef, potatoes, and carrots make it a complete dish.
Better the next day – like most stews, the flavors deepen overnight.
Ingredients
2 lbs beef chuck or brisket, cut into large cubes
2 tbsp cooking oil
1 onion, chopped
4 cloves garlic, minced
2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
3 tbsp soy sauce
2 tbsp calamansi juice (or lemon juice)
2 cups beef broth (or water)
1 cup tomato sauce
2 bay leaves
2 medium potatoes, peeled and quartered
2 carrots, cut into thick slices
1 red bell pepper, sliced Salt and pepper, to taste
Instructions
Marinate the Beef In a bowl, combine beef cubes with soy sauce and calamansi (or lemon juice).
Let it marinate for at least 30 minutes for added flavor.
Sear the Meat Heat oil in a deep pot. Sear the beef on all sides until browned.
Remove and set aside. Sauté Aromatics In the same pot, sauté onion and garlic until fragrant.
Add chopped tomatoes and cook until softened. Build the Stew Base Return the beef to the pot. Pour in tomato sauce and beef broth.
Add bay leaves. Stir, bring to a boil, then lower the heat. Slow Cook Cover and simmer on low heat for about 1.5 to 2 hours, or until beef is tender.
You can also use a pressure cooker to shorten the cooking time. Add Vegetables Add potatoes and carrots, cooking until tender.
Finally, stir in bell pepper and cook for another 5 minutes. Season & Serve Adjust seasoning with salt and pepper. Serve hot with steamed white rice.
Tips for the Best Beef Mechado
Choose the right beef cut: Chuck or brisket works best since they become tender and flavorful when braised.
Cook low and slow: This ensures the beef absorbs all the flavors.
Make ahead: The stew tastes even better the next day as the flavors deepen.
Customize your veggies: Some versions include green peas or even fried plantains for a sweeter twist.
Final Thoughts
Beef Mechado is more than just a stew—it’s a taste of Filipino tradition and family gatherings. With its rich tomato sauce, fork-tender beef, and hearty vegetables, it’s the kind of dish that warms not just the stomach, but also the heart. Whether you’re discovering it for the first time or bringing back memories of home, this recipe is sure to earn a spot in your comfort food favorites.