Mechado Filipino Beef Stew Recipe

Mechado Filipino Beef Stew Recipe


  • 1 1/2 lbs beef for stew
  • juice of half a lemon
  • 1/4 cup of good dark soy sauce (I like Silver Swan, found in Asian markets)
  • freshly ground black pepper, to taste
  • 3 tablespoons of canola oil
  • 3 cloves of garlic, minced or crushed
  • 1 medium onion, diced
  • 1 teaspoon patis (fish sauce)
  • 1 cup tomato sauce
  • 1 1/2 cups water
  • several dashes of Tabasco
  • 2-3 cups beef stock
  • 2 bay leaves
  • 1 red bell pepper, sliced
  • 2 russet potatoes, peeled and cut into 2 inch chunks
  • 2 carrots, peeled and chopped in 2 inch pieces
  • kosher salt
  • freshly ground black pepper


  1. Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes. 
  2. Brown garlic in oil, set aside. Brown beef, working in batches if necessary (reserve the marinade). 
  3. Return beef to pot, add onions and season with patis. When the onions are wilted, add tomato sauce and water and stir. 
  4. After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper. 
  5. Let come to a boil, then lower heat to simmer. Add reserved garlic. Let it stew for several hours, stirring occasionally. 
  6. When meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender. 
  7. Season with salt and pepper to taste. Serve over rice.


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