🐄🍅 BEEF MECHADO Naraman Recipe👇
Tender beef, savory-sour tomato sauce, and that signature fatty strip in the middle —
Mechado is one of the most loved Filipino stews.
Swak sa kanin, swak sa puso! 🍚💯
🧂 INGREDIENTS:
1 kg beef chuck or brisket, cut into cubes
100g pork fat or beef fat strips (optional, for authentic “mechado” style)
1 medium onion, chopped
4 cloves garlic, minced
1 cup tomato sauce
2 tbsp tomato paste (optional, pampalapot)
1 cup beef broth or water
1/4 cup soy sauce
2 tbsp calamansi juice or lemon juice
2 pcs bay leaves
2 pcs potatoes, quartered
1 pc carrot, sliced
1 small red bell pepper, sliced
Salt & pepper to taste
Cooking oil
🍳 HOW TO COOK:
1. Marinate beef in soy sauce and calamansi juice for at least 30 minutes. Set aside.
2. In a pot, heat oil. Sauté garlic and onion until fragrant.
3. Add the marinated beef (and fat strips if using). Sear until lightly browned.
4. Pour in tomato sauce, tomato paste, bay leaves, and broth/water. Stir well.
5. Bring to a boil, then lower heat and simmer for 1.5 to 2 hours, or until beef is fork-tender.
(Use a pressure cooker to cut time to 30 minutes.)
6. Add potatoes and carrots. Cook until veggies are tender.
7. Add bell pepper, season with salt and pepper. Simmer for 3–5 more minutes.
8. Serve hot with steamed rice. Enjoy the rich, tangy-sarap sauce that makes mechado unforgettable!