Simple Sundays | Mechado Filipino Beef Stew

Comfort in the form of a hearty stew can be found in nearly every country’s cuisine, and the Philippines is no different. Mechado, Filipino beef stew, is the Philippine’s version of the ubiquitous comfort food with a wonderful depth of flavor that comes from browned…

Simple Sundays | Mechado Filipino Beef Stew

Comfort in the form of a hearty stew can be found in nearly every country’s cuisine, and the Philippines is no different. Mechado, Filipino beef stew, is the Philippine’s version of the ubiquitous comfort food with a wonderful depth of flavor that comes from browned garlic, marinated beef, and the complex flavors of patis, or fish sauce.

Mechado - Filipino Beef Stew | www.kitchenconfidante.com | Comfort food at its best. Tender beef, hearty potatoes and vegetables in a tomato based stew.

When I first started dating my husband, our mutual friend clued me in — he’s a “beef and potatoes man,” she said. I knew in an instant that Mechado would be the first dish I would cook for him. In my little apartment, on that tiny little stove, I made my ultimate stick-to-your-ribs comfort dish. It seemed very appropriate for that early autumn day in the midwest, with familiar flavors, no matter where you were from.

Fourteen years of marriage later, and I think I made the right choice.

When the weather turns, Mechado comes back in rotation, and the other day, I felt it was time. It was the kind of day I wish I could just stay in and do nothing. Doing nothing is hardly ever an option, but a hearty stew helps. Low and slow, braising chunks of beef into fork tender morsels with chunks of potatoes is my idea of fall cooking, don’t you agree?

Mechado - Filipino Beef Stew | www.kitchenconfidante.com | When you're craving stick to your ribs comfort food, make this Filipino stew.

Mechado - Filipino Beef Stew www.kitchenconfidante | Comfort in the form of a hearty stew can be found in nearly every country’s cuisine, and the Philippines is no different. Mechado is the Philippine version of the ubiquitous comfort food with a wonderful depth of flavor that comes from browned garlic, marinated beef, and the complex flavors of patis, or fish sauce.

Mechado Filipino Beef Stew

Comfort in the form of a hearty stew can be found in nearly every country’s cuisine, and the Philippines is no different. Mechado is the Philippine version of the ubiquitous comfort food with a wonderful depth of flavor that comes from browned garlic, marinated beef, and the complex flavors of patis, or fish sauce. When I first started dating my husband, having heard that he was a “beef and potatoes man,” I knew in an instant that Mechado would be the first dish I would cook for him. Over ten years of marriage later, and I think I made the right choice.
Print This Pin This
4.6 from 5 votes
Course Main Course
Cuisine Filipino
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 567kcal

Ingredients

  • 1 1/2 lbs beef for stew
  • juice of half a lemon
  • 1/4 cup good dark soy sauce I like Silver Swan, found in Asian markets
  • freshly ground black pepper to taste
  • 3 tablespoons canola oil
  • 3 cloves garlic minced or crushed
  • 1 medium onion diced
  • 1 teaspoon fish sauce (patis)
  • 1 cup tomato sauce
  • 1 1/2 cups water
  • several dashes of Tabasco
  • 2-3 cups beef stock
  • 2 bay leaves
  • 1 red bell pepper sliced
  • 2 russet potatoes peeled and cut into 2 inch chunks
  • 2 carrots peeled and chopped in 2 inch pieces
  • kosher salt
  • freshly ground black pepper

Instructions

  • Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.
  • Brown garlic in oil and set aside.
  • Brown beef, working in batches if necessary (reserve the marinade).
  • Return beef to pot, add onions and season with fish sauce (patis).
  • When the onions are wilted, add tomato sauce and water and stir.
  • After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper.
  • Let come to a boil, then lower heat to simmer. Add reserved garlic. Cover the pot with the lid, and let it stew for about 1 1/2 hours (see notes), stirring occasionally.
  • When the meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender, about 20 minutes more.
  • Season with salt and pepper to taste. Serve over rice.

Notes

Note on simmering the stew: In general, it takes about 45 minutes for the meat to just start getting tender. Check the beef at this time and continue cooking as necessary. I usually try to simmer for about 45 minutes to an hour, longer if I want it really tender – the longer it cooks, the better it tastes.
Using a pressure cooker (e.g. Instant Pot): Mechado is delicious when made in a pressure cooker. At the point where it is time to simmer the stew, cook in a pressure cooker for 30 minutes at high pressure. Then add the potatoes and carrots and cook again for about 10-15 minutes on high pressure. Allow the mechado to simmer in your pressure cooker, uncovered, afterward to reduce the liquid a bit more.

Nutrition

Calories: 567kcal | Carbohydrates: 32g | Protein: 54g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 1581mg | Potassium: 1486mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6290IU | Vitamin C: 52.9mg | Calcium: 68mg | Iron: 6.6mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Val

    Mechado means “wick.” I was taught that mechado has a wick of fat through the beef to help tenderize and flavor it. While your marinade sounds flavorful, where is the wick for which this dish is named?

    Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close