Mechado Filipino Beef Stew


Mechado Filipino Beef Stew

Diner C, who is originally from the Philippines, recently introduced me to this most delicious variant of beef stew I’ve ever tried. While it’s not far off from the familiar “local style” beef stew, what sets Mechado apart is the flavor imparted by the chopped and sliced red bell peppers, accentuated by the depth of the soy sauce, along with the Bay Leaves to round it out.

If you search for recipes on the web, you’ll find that other variants of Mechado which call for an acidic component such as Calamansi, lemon, lime or vinegar. But this recipe has none. What also sets this recipe from others apart is the use of Beef Bullion cubes (Knorr brand), adding even further depth of flavor.

This recipe for Mechado Filipino Beef Stew recipe has been prepared and presented exclusively here at the Tasty Island and is proven to be an absolute winner that’s sure to please!

Mechado
Filipino Beef Stew

Ingredients:

2 – 3 lbs. Beef with bones preferred or boneless chuck roast (sliced in cubes)
8 Cloves garlic (chopped)
1 Medium onion (chopped)
1 Large red bell pepper (half chopped and half cube sliced)
1 Medium canned tomato sauce
1 Piece bay leaf
½ Cup Silver Swan Soy Sauce*
2 Cubes of beef bouillon
4 Medium potatoes (peeled and cut into quarters)

Optional: May also add celery and carrots (which I did, as shown in next photo).

Saute garlic, onion and chopped red bell peppers. Cook for about five minutes, or until softened, stirring constantly…

Add the beef and mix well. Add the bay leaf and cook until the beef turns to medium brown and all the juice comes out from the meat…

What’s different here is, instead of searing the outside of the beef, you just brown it and let the juices naturally flow out, which creates its own starting stock base.

Add the soy sauce and beef bouillon. Mix well and cook for about seven minutes.


*The recipe calls for Silver Swan Soy Sauce (imported from the Philippines), but the market I bought the ingredients from this day didn’t have any in stock. So I opted instead for this TROPICS brand, also imported from P.I.. It has a slightly more “caramelized” flavor than typical Japanese style Shoyu styles.

Then, add the tomato sauce. Pour water into the tomato sauce can up to the rim and pour into the pot. Mix and cover the pot. Boil and cook over low heat…

Taste for saltiness. Mix occasionally to prevent the meat from sticking into the bottom of the pot. Cook until the beef is tender enough to bite and the sauce is slightly thick.

Add the remaining red bell pepper and the soft potatoes (cooked from the microware). Mix it well again, cover the pot and turn off the heat…

Serve over hot white rice. Enjoy!

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21 thoughts on “Mechado Filipino Beef Stew

  1. That is some delicious looking stew! I had forgotten about this dish and the version I’m familiar with does use calamansi. Making me hungry just looking at the photos. Nice job.

  2. Mechado actually tastes better when there’s not much sauce as the stock/beef flavor had been sipped by the meat already and the flavor burst in your mouth upon chewing the meat. You made me hungry. 🙂

  3. mmmm… looking very good .I haven’t try it yet but look very tasty I will try and cook on my day off. I have three boys well including my husband who’s very picky. Let’s see if they will like it .I’m pretty sure they will love
    it. It’s yummy, yummy good for your tummy

  4. The original Mechado is not cut into cubes. Mechado is derived from the word “Mitsa” which means a whole beef with strips of fat inserted inside.
    The Meat is cook as a whole and then cut into steak sizes. This is our Family Tradition.

  5. just a note to say that i really appreciate you for sharing this recipe. i’m happy to tell you that i made this recipe as written on your website exactly as written with the few exceptions below:

    – i used a combo of beef ribs & chuck roast
    – i used Aloha Shoyu & added 1/2tbsp sugar
    – Omitted celery & carrots

    … and it was a huge hit with my husband and my mom! this one is definitely a keeper – it’s easy and delivers BIG in the flavor department. THANK YOU!

  6. Shinetrue, glad to hear the recipe turned out good.

    I was happy with it, but to tell you all the truth, the person who gave me this recipe, diner C, said I deviated too much from her version when she read about and seen the picture of it here. This is why I think Herbert can see some discrepancies in my version. Salamat for that, Herbert!

    Next time I’ll be sure to follow diner C’s method and ingredients exactly as she instructs me to.

  7. Hi Waiawi, can’t wait to hear how your Mechado turned out!

    Note above that my results came out a little different than the person who gave me the recipe. So use your judgement and tweak it to how YOU think it should be, or remember how family cooked it (if you’re Filipino). But the core recipe I provided should give you a good formula to base off of.

  8. Thanks to Herbert, for clarifying my memory. I do remember mechado being sliced thinly.

    To Shinetrue: will definitely add ribs for even more depth of flavor.

    Thank you all!

  9. i like the way you presented your recipe. i can’t wait to try cooking by myself…great photos too!!!thanks alot!!!

  10. Looking at the pictures just makes my mouth water. Can i use chicken instead of meat and still follow the same ingredients/procedure?

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