Filipino Mechado
Filipino Mechado is a comforting tomato-soy braised beef stew made with seared chuck roast, potatoes and carrots, finished with calamansi or lemon for brightness. Searing and deglazing the pan builds deep flavor; use a pressure cooker to reduce cooking time and achieve ultra-tender beef.
Yield
6
Time
2 hours 30 minutes
Ingredients
4 lb (about 1.8 kg) beef chuck roast, cut into 2 x 2-inch (5 x 5 cm) cubes
Kosher salt (to season beef) — about 1 to 1½ teaspoons, plus more to taste
2 tablespoons neutral oil (for searing)
1 medium onion, thinly sliced against the grain
5 cloves garlic, roughly chopped
3 bay leaves
1 (15 oz / 425 g) can tomato sauce
2 cups (480 ml) water, plus extra for deglazing if needed
1/4 cup (60 ml) soy sauce
1½ beef bouillon cubes (e.g., Knorr) or equivalent beef stock base
2 tablespoons brown or white sugar
3 medium Idaho (Russet) potatoes, peeled and cut into bite-sized pieces
2 whole carrots, peeled and cut into bite-sized pieces
2 tablespoons calamansi juice or lemon juice (about 2 tbsp)
Freshly ground black pepper, to taste
Instructions
Step 1
Prepare ingredients: thinly slice the onion against the grain, roughly chop the garlic, peel and cut the potatoes and carrots into bite-sized pieces, and cut the chuck roast into 2 x 2-inch cubes. Season the beef cubes lightly with kosher salt.
Step 2
Heat a large heavy-bottomed pot or Dutch oven over medium heat and add 2 tablespoons oil. Sear the beef in batches (do not overcrowd) until browned on all sides. Transfer seared beef to a plate and repeat until all beef is seared.
Step 3
Reduce heat to low. In the same pot, add the sliced onions and cook about 5 minutes until softened. Add the chopped garlic and cook an additional 2 minutes, stirring so they don't burn.
Step 4
Deglaze the pot with 2 cups water, scraping up any browned bits (fond) from the bottom of the pot — this adds key flavor.
Step 5
Add the tomato sauce, soy sauce, beef bouillon cubes, and sugar to the pot. Stir to combine.
Step 6
Return the seared beef and any accumulated juices to the pot. Add the bay leaves. Bring to a gentle simmer, then reduce heat to maintain a low simmer and cook until beef is tender and juicy, about 1½ to 2 hours. (Important: keep at a gentle simmer — do not boil the meat or it can become tough.)
Step 7
Pressure cooker option: instead of simmering on the stove, transfer contents to a pressure cooker and cook on high pressure for 30 minutes, then allow natural release per your cooker’s instructions.
Step 8
While the beef is cooking, prepare the potatoes and carrots (if not already done).
Step 9
When the beef is tender, add the potatoes and carrots to the pot and simmer for 10–15 minutes more, until the vegetables are cooked through and tender.
Step 10
Turn off the heat and stir in 2 tablespoons calamansi or lemon juice. Taste and adjust seasoning with salt, pepper or a splash more soy sauce if needed.
Step 11
Remove bay leaves before serving. Serve hot with steamed rice.
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