Beef Mechado: A Flavorful Filipino Braised Beef Stew

In a bowl, combine the beef cubes, soy sauce, and black peppercorns. Let the beef marinate for at least 30 minutes, or preferably overnight, to enhance the flavor.
Step 2: Sear the Beef
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the marinated beef cubes in batches, searing each side for 2-3 minutes until browned. Remove the beef from the pot and set aside.
Step 3: Sauté the Aromatics
In the same pot, add a little more oil if needed. Sauté the chopped onions and garlic until fragrant and softened, about 2 minutes.
Add the chopped tomatoes and cook until they soften, about 3 minutes. Stir in the tomato paste and cook for another 2 minutes.
Step 4: Braise the Beef
Return the browned beef cubes to the pot, and add the beef broth, bay leaf, and sugar. Bring the mixture to a boil.
Lower the heat and simmer, covered, for 1 to 1.5 hours, or until the beef is tender and the sauce has thickened. Stir occasionally, adding more broth if the sauce reduces too much.
Step 5: Add the Vegetables
Once the beef is tender, add the cubed potatoes, sliced carrots, and bell peppers to the pot. Continue simmering for another 20-25 minutes, or until the vegetables are tender.
If using, add the olives and cook for an additional 5 minutes. Season with salt and pepper to taste.
Step 6: Serve
Serve the Beef Mechado hot with steamed rice. You can garnish with additional olives or fresh herbs, such as parsley or cilantro, if desired.
Serving and Storage Tips