Beef Mechado Recipe

Save

Introduction

Beef Mechado, a beloved Filipino stew, is celebrated for its rich, savory flavors and tender beef. This hearty dish features beef cubes braised in a tomato-based sauce with potatoes, carrots, and often bell peppers, creating a satisfying and comforting meal. Its popularity stems from its delicious taste, relatively simple preparation, and the ability to feed a crowd, making it a staple at family gatherings and everyday dinners alike.

Ingredients

The core components of a classic beef mechado recipe include:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup vinegar (white or apple cider vinegar work well)
• 1 tablespoon sugar
• 1 teaspoon black peppercorns, crushed
• 2 bay leaves
• 2 large potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 green bell pepper, seeded and cubed (optional)
• Salt to taste

Possible substitutions: For a richer flavor, use beef broth concentrate mixed with water. Chicken broth can be used as a substitute for beef broth in a pinch. Feel free to add frozen peas or other vegetables to your preference. Some cooks also include hotdogs, but this is a modern adaptation.

Preparation Steps

Proper preparation is key to achieving the best flavor and texture in beef mechado. Begin by thoroughly washing the beef cubes. Marinating the beef is crucial; combine the beef in a bowl with soy sauce, vinegar, and crushed black peppercorns. Marinate for at least 30 minutes, or preferably for a few hours in the refrigerator. This allows the flavors to penetrate the meat and tenderize it. While the beef marinates, chop the onion, mince the garlic, and prepare the vegetables by peeling and cutting them into uniform sizes. Ensure the potatoes and carrots are roughly the same size for even cooking. This efficient preparation streamlines the cooking process and contributes to a more cohesive final dish.

Cooking Instructions

Follow these steps for perfectly cooked beef mechado:

1. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Remove the beef from the marinade, reserving the marinade. Sear the beef in batches until browned on all sides. This step adds depth of flavor.
3. Remove the beef from the pot and set aside.
4. In the same pot, saut the onion and garlic until softened and fragrant, about 5 minutes.
5. Pour in the tomato sauce and reserved marinade. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return the beef to the pot. Add beef broth, sugar, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.
7. Add the potatoes and carrots to the pot. If including, add the bell pepper as well. Continue to simmer, covered, for another 20-30 minutes, or until the vegetables are tender.
8. Season with salt to taste. Remove the bay leaves before serving.

The cooking time will depend on the size of the beef cubes and the pot used. A pressure cooker can significantly reduce cooking time; follow the manufacturer’s instructions for beef stew or braised beef. Check the beef periodically to ensure it doesn’t dry out; add more beef broth if needed. The goal is to achieve fall-apart tender beef in a rich, flavorful sauce.

Serving Suggestions

Beef mechado is traditionally served hot over steamed white rice. The rice soaks up the delicious sauce, making each bite incredibly satisfying. Garnishing with chopped fresh parsley or green onions adds a touch of freshness. For a complete meal, pair it with a simple side salad or steamed green beans. Some variations include serving with mashed potatoes or even crusty bread to soak up the sauce. For a festive occasion, consider serving with a side of atchara (pickled papaya) to provide a refreshing contrast to the richness of the stew.

Tips and Common Mistakes

To elevate beef mechado, consider these tips:

• Don’t overcrowd the pot when searing the beef. This will lower the temperature of the oil and result in steamed, rather than browned, meat.
• Taste and adjust the seasoning as needed. The soy sauce can be quite salty, so add salt sparingly.
• If the sauce is too thin, simmer it uncovered for the last 15-20 minutes to allow it to reduce and thicken. A slurry of cornstarch and water can be used as well for thickening.
• Avoid overcooking the vegetables, particularly the potatoes. They should be tender but still hold their shape.
• Using a good quality beef broth will significantly enhance the flavor of the sauce.

Common mistakes include skipping the marinating step, not searing the beef properly, and adding too much liquid. Proper searing adds incredible depth of flavor to the stew, so be sure to take your time and do it properly.

Explore More Cooking Guides

Learning the beef mechado recipe unlocks a world of flavor and culinary satisfaction. This dish is not only delicious and comforting but also relatively easy to prepare and adaptable to various tastes and occasions. Whether you’re a seasoned cook or a beginner, beef mechado is a guaranteed crowd-pleaser. Give it a try at home and experience the joy of creating this Filipino classic. Explore more cooking guides and elevate your culinary skills at foodrecipestory.com.