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Beef mechado in a black skillet set on a tan napkin on a black board with crusty bread on the side.
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Beef Mechado

Filipino Beef Stew - Mechado - a healthy and delicious one-pot meal!
Course Beef
Cuisine Philippine
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 people
Calories 439kcal
Author Jocelyn | JOZmahal
Cost $20

Equipment

  • Dutch Oven

Ingredients

For the Meat Marinade

  • 8 ounce Tomato Sauce
  • 2 T Vinegar
  • 2 T Cooking Sherry
  • 1 t Salt
  • ¼ t Ground Cinnamon
  • ¼ cup Coconut Aminos
  • ½ t Ground Black Pepper
  • 2 dried Bay Leaves
  • 4 cloves Garlic minced
  • ¼ cup Onion sliced

For the Meat

  • 2 pound Beef sirloin cut
  • 1 cup Water you may use beef broth or chicken stock
  • 2 medium Carrots peeled and cut on a bias ½" long
  • 3 small Potatoes peeled or skin intact, halved
  • ½ medium Green Bell Pepper cut 1" chunks
  • ½ medium Red Bell Pepper cut 1" chunks

Instructions

  • Marinate the meat for 30 minutes (If you're pressed for time, this step is optional, and can totally be skipped altogether.) Cover and simmer the beef mixture for 30 minutes.
  • Add water or beef broth, then lower the heat to medium-low, and continue to simmer, covered for 1 ½ to 2 hours or until meat is tender.
  • During the final 30 minutes, add carrots and potatoes to the meat. Cook until fork-tender.
  • Add bell peppers and cover. The steam from the dish will cook the bell peppers.

Notes

  • Serve with steamed white rice.
  • Other cuts of beef to use for Beef Mechado are: chuck, bone-in short rib, sirloin, oxtail, briskets or shanks make delicious mechado!
  • Cook slow and low and be sure to periodically check the dish and stir frequently to keep it from scorching.
  • For a gluten-free option: use coconut aminos or tamari sauce instead of soysauce.
  • To make this dish spicy serve with Giardiniera or hot sauce on the side.