Name: Tender Slow-Cooked Beef Mechado Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 2 tbsp cooking oil; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 1 cup tomato sauce; 3 tbsp soy sauce; 3 tbsp lemon juice; 2 cups beef broth; 2 medium potatoes, peeled and quartered; 1 medium carrot, sliced into rounds; 1 red bell pepper, cored and sliced; 2 bay leaves; Salt and black pepper to taste

This tender slow-cooked Beef Mechado cooks in 90 minutes for a comforting, family-friendly dinner filled with rich tomato and soy flavors. Chunks of beef chuck are braised to melt-in-your-mouth perfection alongside potatoes and bell peppers. Serve this classic Filipino stew over a warm bed of steamed white rice.

Instructions

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Season the beef chuck cubes generously with salt and black pepper on all sides.

Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until a deep brown crust forms, about 3 to 4 minutes per side, then remove and set aside.

Reduce the heat to medium and add the chopped onion and minced garlic to the same pot. Sauté for about 3 minutes until the onions are translucent and fragrant, scraping up any browned bits from the bottom.

Return the seared beef back to the pot, then pour in the tomato sauce, soy sauce, lemon juice, and beef broth. Add the bay leaves and bring the liquid to a boil.

Lower the heat to medium-low, cover with a tight-fitting lid, and let it simmer gently for 60 to 70 minutes until the beef is tender when pierced with a fork.

Stir in the quartered potatoes and sliced carrots, cover again, and cook for an additional 15 minutes until the vegetables are fork-tender.

Add the sliced red bell pepper and simmer uncovered for 5 more minutes until the pepper is cooked but still holds its shape, allowing the sauce to thicken slightly. Serve hot over steamed white rice.