Simple Beef Mechado: A Savory Filipino Classic

In a bowl, combine the beef chunks, soy sauce, lemon or calamansi juice, black pepper, and bay leaf. Mix well and let it marinate for at least 30 minutes to an hour.

Sauté the Aromatics:
Heat vegetable oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until softened and aromatic, about 2-3 minutes. Add the chopped tomatoes and cook until they break down and become soft, about 3 minutes more.

Brown the Beef:
Add the marinated beef to the pot, and cook until browned on all sides. This step helps develop flavor.

Add Liquids and Vegetables:
Pour in the tomato sauce and beef broth (or water). Stir to combine and bring to a simmer. Add the sliced potatoes and carrots, then cover the pot and cook for 45 minutes to an hour, or until the beef becomes tender and the vegetables are cooked through. You may need to add more liquid during the cooking process if it dries out.

Adjust the Seasoning:
Taste the sauce and add salt if necessary. If you’d like a slightly sweeter taste, add a tablespoon of sugar to balance the acidity of the tomatoes.

Simmer and Serve:
Once the beef is tender and the sauce has thickened, remove from heat. Discard the bay leaf before serving. Serve the beef Mechado with steamed white rice.

Serving and Storage Tips