Beef Mechado is a favorite dish of most Filipinos. It is a braised beef dish that was influenced by the Spanish way of cooking. It’s a slow cooked, tomato-based stew that uses the tougher parts of the beef.
Course: Main Course
Keyword: beef mechado
Author: Pam @ PinoyBites.com
2 to 2 1 / 2lbsbeef cubesI used eye of round
1 / 2teaspoonsalt
1 / 2teaspoongarlic powder
1 / 4teaspoonground black pepper
1large onionfinely chopped
5garlic clovesfinely minced
4-5 tomatoeschopped (abt 1 cup)
1 / 4cuptomato paste
2-3Yukon gold potatoesquartered
1big carrotcut in chunks like the potatoes
1big red bell peppersliced
Salt and pepperto taste
Combine the first 5 ingredients in a large bowl and mix thoroughly. Cover and marinate for 10-20 minutes. Drain and discard the marinating liquid.
Heat the oil in a large frying pan using MED-HI heat. When hot enough, sear the meat pieces until it starts to brown. Flip and sear the other side. Do it in batches, spread the meat apart to avoid lowering the temperature. Add a tablespoon more oil if you need to and lower the heat a bit to avoid black bits in the pan. Place the seared pieces in a big pot.
Using the same pan to sear the meat, add the onions and scrape all the brown bits at the bottom . Add the garlic then the fresh tomatoes. Stir for 2 minutes, turn off the heat and transfer to the big pot where the seared meat are.
Add the tomato paste, soy sauce, bay leaves and water to the pot. Turn on heat to med-hi, stir and let boil. Once boiling, lower the heat to simmer and cook until the meat is tender.
Turn the heat up to medium and add the potatoes and carrots. Cook until the potatoes are tender then add the sliced peppers. Season with salt and pepper.
***If the liquid is reducing fast and meat is not yet tender, add 1 / 2 cup more water.
***For a thicker sauce, mash one or 2 chunks of the potatoes and stir to combine with the rest of the ingredients.