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.
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
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?
More Beef Recipes
Simple Sundays | Beef and Lentil Chili
Prime Rib Beef and Lentil Soup
Simple Sundays | Shaking Beef Vietnamese Stir Fry
Sweet & Smoky Spanish Beef Burgers With Pickled Saffron Pears
Mushroom and Short Rib Noodle Soup
More Filipino Recipes
Filipino Crispy Tofu and Mushroom Adobo
Ensaymada: Filipino Brioche Bread
Filipino Pork Adobo
Instant Pot Beef Nilaga (Filipino Beef and Vegetable Soup)
Puto: Filipino Steamed Rice Cakes
Mechado Filipino Beef Stew
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
Nutrition
Comments
COOKBOOK
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.
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!
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?
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!
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!
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!
I followed all the measurements but mine came out soupy. It’s not thick like the video
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!
How would you cut down on the cholesterol and sodium?
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!
Mechado Filipino Beef Stew Recipe
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!
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.
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!
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.
I’m so glad you enjoyed the mechado, Lily!
Love this recipe and come back to it often!
Thank you, Julia!! I love hearing this!
Can you marinade the beef the night before as I’m making it the next day
Hi Tanya! Yes, you can definitely marinate the beef the night before. Enjoy!
So good! We skip the tabasco sauce and still very tasty.
Yay! Thank you, Vanessa, I’m glad you enjoyed the mechado!
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.
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!!
What can you substitute for tabasco
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!
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.
I bet the kitchen smelled amazing! Hope you enjoyed it!
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.
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!
This recipe hit the spot! So glad I tried it.
I am SO happy you liked it, Flor! Thank you!
I love this recipe❤️ Thank you so much for sharing this
You are SO welcome! I’m glad you love the Mechado!
You can IG this too. You’ll get more followers there.
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?
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!