Description
Simple Beef Mechado is a classic Filipino stew known for its tender beef cubes simmered in a flavorful tomato-based sauce with potatoes, carrots, and bell peppers. Perfectly balanced with soy sauce and vinegar, this comforting dish brings hearty warmth and vibrant color to your table.
Ingredients
Scale
Meat and Vegetables
- 1 lb beef, cut into cubes
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 potato, peeled and diced
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
Liquids and Sauces
- 1 cup tomato sauce
- 1 cup beef broth
- 2 tbsp soy sauce
- 2 tbsp vinegar
Seasonings
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a pot, sauté the minced garlic and sliced onion over medium heat until fragrant and translucent to build a flavorful base for the stew.
- Brown the Beef: Add the beef cubes to the pot and brown them on all sides. This step seals in the juices and enhances flavor through caramelization.
- Add Liquids and Seasonings: Pour in the tomato sauce, beef broth, soy sauce, and vinegar. Season with salt and pepper to taste. Stir to combine all ingredients evenly.
- Simmer the Beef: Cover the pot and let the beef simmer gently for 1 to 2 hours, or until the meat becomes tender and easy to shred with a fork.
- Add Vegetables: Incorporate the diced potatoes, sliced carrots, and red bell pepper into the pot. Continue cooking until the vegetables are tender but not mushy, about 15-20 minutes.
- Serve: Ladle the hot mechado into bowls and enjoy immediately with steamed rice for a hearty and satisfying meal.
Notes
- For extra depth of flavor, marinate the beef in soy sauce and vinegar for at least 30 minutes prior to cooking.
- You can substitute beef broth with water or vegetable broth if preferred.
- Adjust the acidity by varying the amount of vinegar according to taste.
- Add bay leaves or crushed peppercorns during simmering for enhanced aroma.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
