Lazy Weekends · Filipino
Beef Mechado
I slow-simmer this beef in a tomato base with potatoes, carrots, and bell peppers for a classic stew.
Why This Works
The combination of acidic tomato sauce and soy sauce creates a rich, umami-heavy braise that makes the beef incredibly tender.
The Upgrade
Add a few green peas in the last minute for a pop of color and sweetness.
Chef's Secret
Michelin TechniqueSear the beef properly before adding liquids; that caramelized crust (fond) at the bottom of the pot is essential for a deep flavor profile.
Ingredients
Total time including resting: 45 min
Directions
Sear the beef cubes in a heavy pot over high heat until well browned on all sides, locking in the juices.
7 minRemove the beef and sauté the onions and garlic until translucent and fragrant in the same pot.
3 minReturn the beef to the pot, then pour in the soy sauce and tomato sauce, stirring to coat the meat thoroughly.
2 minAdd the water or stock, cover, and bring to a simmer, allowing the beef to tenderize slowly.
20 minStir in the potatoes and carrots, continuing to simmer until they are fork-tender.
10 minAdd the bell peppers in the final minutes of cooking, ensuring they soften but maintain a bit of texture.
3 minAdjust seasoning with salt and pepper, serving with the sauce thick enough to coat the back of a spoon.
1 minWine Pairing
Tempranillo
Red Wine
The BottleBodegas Muga Reserva
The savory, leather, and dark cherry characteristics of a Tempranillo pair beautifully with the tomato and bell pepper base of this stew. Its structural tannin bridges the gap between the beef's fat and the acidity of the sauce.
Nutrition per Serving
450
calories
32g
protein
22g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Bread or Dinner Rolls
Use bread to mop up the rich, savory tomato-based stew sauce.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the sourdough boule into 1-inch thick pieces or halve dinner rolls horizontally.
Combine softened butter, minced garlic, parsley, and sea salt in a small bowl until uniform.
Spread the garlic butter generously over the cut surfaces of the bread.
Arrange the bread on a baking sheet and toast for 8 to 10 minutes until the edges are golden and crisp.
Serve immediately while hot to maximize texture for mopping the Mechado sauce.
Side Dish
Blanched Green Beans
Lightly steamed green beans offer a fresh, snap-textured contrast to the soft, tender beef in the stew.
Ingredients
Directions
Bring a large pot of water to a rolling boil and add the kosher salt.
Prepare an ice bath in a large bowl.
Blanch the green beans for exactly 3 minutes until vibrant and tender-crisp.
Immediately transfer beans to the ice bath to halt cooking; drain thoroughly.
Melt butter in a large skillet over medium heat.
Toss the beans in the butter for 60 seconds to coat, season with sea salt and pepper, and serve immediately.
Member Reviews
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Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.