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Beef Mechado

Filipino · Dinner · Easy

Beef Mechado

Total
3 hr 10 min
Prep
20 min
Serves
6
Calories
430
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Beef chuck and potatoes simmer in a tomato-soy gravy sharpened with lemon. Garlic, onion and bay leaves give the sauce its savory backbone.

A gentle braise turns Beef Mechado into a pot of tender meat and potatoes coated in tangy tomato sauce. The lemon and soy sauce season the liquid from the start, so their flavor reaches beyond the surface of the beef.

Choose chuck rather than tenderloin for this long simmer. Add the potatoes after the meat has nearly softened; they should remain in chunks instead of thickening the whole pot into a mash.

SavoryTangyOne PotComfort FoodDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef chuck in two batches, giving each to brown, then lift it onto a plate.

  2. Cook onion over medium heat for until softened. Add garlic and cook for . Return beef and add tomato sauce, water, soy sauce, lemon juice, black pepper and bay leaves.

  3. Bring to a simmer, cover and cook over low heat for until the beef is almost tender. Stir occasionally and add a little water if the sauce threatens to catch.

  4. Add potatoes and simmer partly covered for until tender and the beef pulls apart easily, well above 145°F. Remove bay leaves, taste for salt and rest for before serving.

Forkue tips

  • A shallow Dutch oven lets the sauce reduce while the potatoes cook; keep the lid mostly on if the liquid evaporates too quickly.

Storing and reheating

Refrigerate for up to 3 days. Reheat over low heat with a little water, stirring carefully around the potatoes. Freeze the beef and sauce for up to 3 months.

Kitchen gear

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Nutrition per serving, estimated

430Calories
30gProtein
22gCarbs
24gFat

Beef Mechado: FAQ

Can I use beef stew meat?

Yes, if it comes from a braising cut such as chuck. Mixed packages can contain lean pieces that take different amounts of time to soften.

How is this different from caldereta?

This version has a simpler tomato, soy and citrus sauce. Caldereta commonly adds liver spread, peppers and sometimes peanut butter for a richer finish.

How do I store and reheat Beef Mechado?

Refrigerate for up to 3 days. Reheat over low heat with a little water, stirring carefully around the potatoes. Freeze the beef and sauce for up to 3 months.

How long does Beef Mechado take?

About 3 hr 10 min in total: 20 min prep and 2 hr 50 min cooking.

What do I need to make Beef Mechado?

The key ingredients are beef chuck, onion, garlic, tomato sauce, soy sauce and lemon juice, plus pantry basics.

Any tips for Beef Mechado?

A shallow Dutch oven lets the sauce reduce while the potatoes cook; keep the lid mostly on if the liquid evaporates too quickly.

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