Beef Mechado

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This recipe for Beef Mechado brings practical cooking together with a clear flavour profile. Beef Mechado is a rich filipino stew with beef, tomato puree and potatoes. Slow-cooked flavours give it a generous, warming character that suits a family-style meal, with deep tomato flavour and bright citrus freshness. You also get a little context about what makes the dish worth making.

Why is this dish stewed?

Beef Mechado benefits from gentle cooking: the sauce works into the main ingredient and the flavours become rounder. Beef Mechado is a rich filipino stew with beef, tomato puree and potatoes. Slow-cooked flavours give it a generous, warming character. That makes this kind of dish ideal when comfort and depth matter.

Preparation time: 65 min

Ingredients

• Garlic – 3 cloves
• Onion – 1 sliced
• Beef – 2 Lbs
• Tomato Puree – 8 ounces
• Water – 1 cup
• Olive Oil – 3 tbs
• Lemon – 1 Slice
• Potatoes – 1 large
• Soy Sauce – 1/4 cup
• Black Pepper – 1/2 tsp
• Bay Leaves – 2
• Salt – To taste

Method

0. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
1. Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
2. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
3. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.
4. Transfer to a serving plate. Serve with Saffron rice.
5. Share and enjoy!