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–+ servings
Savory Beef Mechado

Savory Beef Mechado

Discover the rich flavors of Savory Beef Mechado, a hearty Filipino classic with tender beef and tangy sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating Time 1 hour
Total Time 2 hours 30 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg Beef Chunks
  • 1 cup Soy Sauce
  • to taste Ground Black Pepper
  • 5 cloves Garlic, minced
  • 1 medium Onion, chopped
  • 2 medium Carrots, chopped
  • 2 medium Potatoes, cubed
  • 1 large Green Bell Pepper, sliced
  • as needed Cooking Oil (for sautéing)
  • 180 g Tomato Sauce
  • 1 cube Beef Broth Cube
  • to taste Thai Chili (optional)
  • 4 Bay Leaves
  • as needed Water

Equipment

  • Large bowl
  • Wooden spoon
  • Large pan or pot
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. In a large bowl, combine beef chunks, soy sauce, lemon juice, and ground black pepper. Mix well and marinate in the refrigerator for at least 1 hour.
  2. Heat cooking oil in a large pan over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent.
  3. Add marinated beef to the pan, reserving the marinade. Sauté the beef for about 1 minute, then add bay leaves and reserved marinade. Cover and cook over medium heat for 20 minutes, stirring occasionally.
  4. Stir in tomato sauce and pour in 2 cups of water. Add beef broth cube and Thai chili (if using). Cover and let simmer for 40 minutes to 1 hour until beef is tender.
  5. Add chopped carrots and cubed potatoes. Cook until vegetables are soft, about 10-15 minutes. Stir in sliced green bell peppers and cook for another 3-5 minutes.
  6. Transfer Beef Mechado to a serving dish and serve hot with steamed rice.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 45mgIron: 3mg

Notes

For added depth of flavor, consider adding a splash of fish sauce during the last few minutes of cooking. Leftovers keep well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Reheat on the stovetop or microwave, adding water if necessary. Adjust the Thai chili amount based on your heat preference, and feel free to experiment with veggies like sweet potatoes instead of regular potatoes for a twist!
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