Mechado, a Filipino Beef Stew, served over a bed of rice in a white bowl.

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, a Filipino Beef Stew, served over a bed of rice in a white bowl.
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.

A white bowl filled with Mechado - Filipino Beef Stew made with beef, chunks of potatoes, and served over rice.

 

Mechado, Filipino Beef 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?

A white bowl filled with Mechado - Filipino Beef Stew made with beef, chunks of potatoes, and served over rice.

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Filipino Pork Adobo
Instant Pot Beef Nilaga (Filipino Beef and Vegetable Soup)
Puto: Filipino Steamed Rice Cakes

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.
Mechado, a Filipino Beef Stew, served over a bed of rice in a white bowl.
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4.87 from 22 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.

Video

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
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Comments

Recipe Rating




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  1. Shar

    5 stars
    Thank you for this recipe! I accidentally used Beef broth so it was watery lol but after the instant pot finished, I put in some beef stew mix and also some cornstarch to thicken it. My very picky eater actually went back for thirds! Success!

    Reply
    • Liren Baker

      You’re so welcome! I’m so glad your picky eater had thirds, that’s the best compliment anyone could ask for!

      Reply
    • Brandon

      This recipe is awful. 20 min to fully cook 2 inch cut potatoes and carrots? Seriously? Probably the worst recipe I have ever come across in my 36 years of life.

      Reply
      • Liren Baker

        I’m sorry you feel that way about a beloved family and reader favorite. Have a good holiday season.

      • Fran

        5 stars
        For Brandon who commented- the recipe says to cook for 20 minutes the potatoes and carrots or until fork tender. That was a harsh review. I happen to love this recipe and everything cooked beautifully.

      • Liren Baker

        I want to thank you for your kind and thoughtful comment, Fran. I’m so glad that you love this Mechado recipe, too, and I appreciate your support to very much! Xo

  2. Caroline Murphy

    5 stars
    Ok! It’s simmering…..wish I could share a picture with you!❤️

    Reply
  3. Caroline Murphy

    We’re trying this recipe tomorrow for our daughter in law’s birthday. She’s from the Philippines

    Reply
  4. Sheryl

    5 stars
    Delicious! My first mechado and used instant pot to tenderize beef only. I did adjust the cooking time in IP but it worked well. Would this work for pork as well? What would you do differently? Thanks for the recipe!

    Reply
    • Liren Baker

      Hi Sheryl! I’m so pleased that you enjoyed the mechado recipe, and that the IP helped. I’ve actually never tried this recipe with pork, since mechado is a beef dish, but if you give a try, let me know! I would try it with cubed pork loin!

      Reply
  5. Emily R.

    4 stars
    Thanks for the recipe. I used the instant pot, so that my meat would cook faster and be tender. Followed your recipe but used just a little less water and beef stock. I was worried it would be soupy. After I had put the vegetables in the instant pot and cooked it for just 8 minutes, I took the lid off, so the liquid would thicken. It did a little bit, but it also continued to cook the vegetable some more. The potatoes were already soft and turning into mush. I think next time, after the beef has cooked, I will transfer the whole thing to a regular pot and continue to cook the veggies on the stove top. That way, the potatoes won’t overcook, and the sauce can thicken up. The red peppers also disintegrated. OH, I did have to use cornstarch, to thicken it up. It was taking a long time for it to thicken up. I mean a long time and I had used less liquid. It turned out real good and tasteful. I can’t say, it tasted like the mechado, that I am use to. But it was a real flavorful beef stew. I would use this recipe again. But use way less water, broth and cut my potatoes bigger, so they won’t disintegrate. I may just try cooking it on the stovetop. Maybe the results will be better than using the instant pot. My family did enjoyed it. The next day, I ate it with just some rolls.

    Reply
    • Liren Baker

      Hi Emily, I will candidly say, making mechado on the stovetop is my preferred method, specifically for that sauce issue, but I do like the convenience of the instant pot when I’m in a hurry. If you find that the sauce is really soupy, another option is to add the vegetables to the instant pot and let it simmer uncovered. Unfortunately, there is no where for liquid to go when the instant pot is sealed! Regarding the red peppers, the mechado I grew up eating often had the peppers cooking down and melting in the sauce (which I love). If you don’t prefer this, then you could reserve adding the peppers along with the other vegetables, but I do think it adds to the sauce’s flavor. I hope this helps!

      Reply
  6. Nadia

    5 stars
    This recipe is so good! We’ve made it a few time already. Thank you so much for it! I’m trying it out in the crockpot tonight, will it still thicken the same as the stove top?

    Reply
    • Liren Baker

      Hi Nadia! I’m SO happy you love the recipe! If you make it in the crockpot, it will thicken just like the stove top! The only time it would be very different is if you make it in an instant pot – and in that case, I suggest simmering it uncovered before serving to thicken the sauce. But you should be just fine in a regular slow cooker!

      Reply
  7. Katrina

    5 stars
    I don’t usually make reviews, so I just wanted to stop by here real quick and say that this Mechado recipe has been by far the most delicious Mechado recipe I’ve tried.. and I’ve tried out a lot of Mechado recipes. Thank you for your recipe, this will be on my fave list!

    Reply
    • Liren Baker

      Katrina, your comment means the world to me! Thank you so much for coming back to let me know how much you love the Mechado! I’m so happy that you love it as much as I do!

      Reply
  8. Nancy

    I followed all the measurements but mine came out soupy. It’s not thick like the video

    Reply
    • Liren Baker

      Hi Nancy, the sauce tends to thicken as it simmers and also from the starch from the potato. Curious if, (1) did you cook it on the stove or did you possible use a slow cooker or Instant Pot? (2) how long did you simmer for? (3) did you make any substitutions? If using an Instant Pot, it is critical that you simmer uncovered to allow the sauce to reduce. As well, if you cook it on the stove, and if even after an hour of simmering, you find that the stew sauce is soupy, giving it some time to simmer uncovered will also allow the sauce to reduce to a thicker consistency. Hope that helps!

      Reply
    • Liren Baker

      Hi Dale, this version already eliminates the traditional larding of the beef, and uses beef for stew, which helps to cut down on the cholesterol. As for the sodium, I do recommend using a good quality soy sauce, however, you can try using a low sodium soy sauce and less fish sauce, however the flavor may not be as punchy. I hope this helps!

      Reply
    • Liren Baker

      Hi Rodney! I believe you probably meant to share/email this recipe, but it looks like you left a comment instead! Next time, there is an email button under the “Share This” part under the recipe card that should help. Hope you enjoy the recipe!

      Reply
  9. Lisa Mann

    Traditionally “mechado” has wick of fat from pork, cut in long strip, inserted through a big chunk of beef, cook slowly in tomatoe sauce after marinating. That is the difference between apritada and mechado. The picture looks apfridata.

    Reply
    • Liren Baker

      Hi Lisa, this version does eliminate the larding of the beef, which is a common shortcut these days. I feel that the beef for stew, when braised, provides a very flavorful dish without the extra fat! The lines have definitely blurred between afritada and mechado (and some throw kaldareta into the mix, too), but this is the version I was taught to cook. I hope this helps!

      Reply
  10. Lily W

    5 stars
    I cooked this today and it’s wonderfully delicious. I used tomato paste since I didn’t have tomato sauce and added only water instead of beef stock because I also didn’t have it. Still sooo good! Ate it by itself without rice. Superb! It is now added to one of our favorite beef recipes. Thank you.

    Reply
  11. Tanya Demytruk

    5 stars
    Can you marinade the beef the night before as I’m making it the next day

    Reply
  12. Mary

    5 stars
    Can this be made in a crockpot? I love this i cant remember the exact recipe but this use to be cooked in my house at least 2 times a week its one of my favorite Filipino dishes.

    Reply
    • Liren Baker

      Hi Mary! Yes, you can definitely make it in a crockpot – I use my slow cooker often! I cook per usual until step 7 in the recipe, where it can simmer in the slow cooker until tender, then add the vegetables and continue cooking until the potatoes are done. Enjoy!!

      Reply
    • Liren Baker

      Hi Jing – you can substitute your favorite hot sauce. Sriracha also works! And if you prefer no heat at all, you can also leave it out. Enjoy!

      Reply
    • Jewel

      5 stars
      Simmering as I’m typing. Everything I need is readily available in the house. I’m betting it will turn out so yummy! Thank you so much for the recipe.

      Reply
  13. Jacob Petrosky

    5 stars
    We made this recipe last night. It’s super yummy. We made a large batch and froze some of it for later. Always nice to have some tasty Filipino food in the freezer when you’re lazy to cook it from scratch. Thank you for the recipe.

    Reply
    • Liren Baker

      I’m so glad you enjoyed it, Jacob! It’s definitely a great, freezer-friendly meal! Thank you so much for coming back to let me know you made it!

      Reply
  14. Julie ann

    5 stars
    I love this recipe❤️ Thank you so much for sharing this

    Reply
  15. 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
    • Liren Baker

      Hi Val, you’re right, the Spanish origins of “mecha” does mean to wick — this version does eliminate the larding of the beef, which is a common shortcut these days. I feel that the beef for stew, when braised provides a very flavorful dish without the extra fat! I hope this helps!

      Reply
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