BEEF MECHADO RECIPE

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### **Ingredients for Beef Mechado**

To make Beef Mechado at home, you’ll need:

– 2 lbs beef stew meat (chuck roast or brisket work well), cut into 1 ½-inch cubes
– 2 tablespoons soy sauce
– 1 tablespoon calamansi juice (or lemon juice, if unavailable)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 2 medium tomatoes, chopped
– 1 bell pepper, sliced
– 2 large potatoes, peeled and cut into cubes
– 1 cup beef broth
– 1 cup tomato sauce
– 1 teaspoon sugar
– 1-2 bay leaves
– 1 teaspoon paprika (optional)
– Salt and pepper to taste
– Fresh parsley or green onions for garnish (optional)

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### **How to Make Beef Mechado**

#### **Step 1: Marinate the Beef**
Begin by marinating the beef in soy sauce and calamansi juice for about 30 minutes to an hour. This helps tenderize the meat and infuses it with flavor. If you don’t have calamansi, lemon or lime juice is a good substitute.

#### **Step 2: Brown the Beef**
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the marinated beef in batches, ensuring each piece gets a nice sear. Brown the beef on all sides, which will help develop the deep, savory flavors. Once browned, remove the beef and set it aside.

#### **Step 3: Sauté the Aromatics**
In the same pot, add a little more oil if necessary. Add the chopped onions and garlic, sautéing them until they’re fragrant and the onions become translucent. Add the chopped tomatoes and cook for another 3-4 minutes until they soften and release their juices.

#### **Step 4: Simmer the Stew**
Return the browned beef to the pot and add the sliced bell pepper, potatoes, beef broth, tomato sauce, sugar, and bay leaves. Stir to combine everything. Bring the mixture to a boil, then reduce the heat to low, covering the pot and letting the stew simmer for about 1 ½ to 2 hours. This slow cooking will tenderize the beef and allow the flavors to meld together.

#### **Step 5: Season and Adjust**
After the beef has become tender, taste the stew and adjust the seasoning. Add salt and pepper to taste, and if you prefer a deeper flavor, add a pinch of paprika for a subtle smokiness. Let the stew simmer for a few more minutes if necessary.

#### **Step 6: Serve**
Once the beef is fork-tender and the sauce has thickened slightly, remove the bay leaves and discard them. Garnish with freshly chopped parsley or green onions if desired, and serve hot.

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### **Serving Suggestions**

Beef Mechado is typically served with steamed white rice, making it the perfect comfort meal. The flavorful, rich tomato sauce pairs beautifully with rice, allowing you to scoop up the savory stew with each bite. You can also serve it with crusty bread, mashed potatoes, or a side salad to balance out the meal.

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### **Storage Tips**

– **Refrigerating**: Beef Mechado can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to improve after sitting for a day or two, so this dish makes excellent leftovers!
– **Freezing**: You can also freeze the stew for up to 2 months. To reheat, simply thaw in the refrigerator overnight and heat in a pot on the stove until warmed through.

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### **Conclusion**

Beef Mechado is a classic Filipino comfort food that’s perfect for any occasion. Its tender beef, rich tomato-based sauce, and savory flavors make it an unforgettable dish your family and friends will love. Whether you’re a Filipino food enthusiast or simply looking to try something new, this Beef Mechado recipe will become a go-to favorite in your recipe collection. Enjoy the taste of the Philippines with this hearty, flavorful stew!