Imagine pot roast, but make it Filipino. That’s Mechado. Beef chuck simmered for hours in a tangy tomato sauce with potatoes, carrots, and bell peppers. It’s rich, hearty, and ridiculously good over rice.
The secret? A generous splash of lemon or calamansi. It cuts through the richness and wakes everything up. Make it on a Sunday. Thank yourself all week.
Step-by-Step Instructions
Sear the Beef
Heat oil in a heavy pot over medium-high heat. Sear beef in batches until browned, 5-7 minutes per batch. Remove and set aside.
Sauté Aromatics
In the same pot, sauté garlic and onion until soft, 2 minutes.
Braise the Beef
Return beef to pot. Add tomato sauce, broth, soy sauce, bay leaves, and pepper. Bring to a boil.
Lower heat, cover, and simmer 1.5 to 2 hours until beef is fork-tender.
Add Vegetables
Add potatoes, carrots, and bell peppers. Cook 15 minutes until tender.
Finish with Citrus
Stir in lemon juice. Simmer 2 more minutes.
Serve hot over steamed rice.
Summary
Prep Time: 15 min | Cook Time: 2 hours | Total: 2 hr 15 min
Yield: 4-6 servings
Difficulty: Easy (needs time, not skill)
Storage Notes
Refrigerate up to 5 days. Freezes beautifully for 3 months. Like all stews, Mechado tastes better the next day. Reheat gently on stovetop. Add broth if too thick. Do not skip the lemon at the end—it’s magic.
