🍲 Beef Mechado

Meat · Main ingredient: Beef · ⏱ 105 min · Serves 5 · ~₱575 · Best for: Dinner, Lunch

Ingredients

• 1 kg 1 kg beef chuck or round, cut into thick strips or cubes
• 0.25 cup 1/4 cup soy sauce
• 3 tbsp 3 tbsp calamansi or lemon juice
• 0.25 cup 1/4 cup cooking oil
• 1 pc 1 onion, sliced
• 4 clove 4 cloves garlic, minced
• 3 pc 3 large tomatoes, chopped (or 1 cup tomato sauce)
• 2 pc 2 medium potatoes, cubed
• 1 pc 1 carrot, cubed
• 1 pc 1 red bell pepper, sliced
• 2 pc 2 pcs bay leaves
• 1 tbsp 1 tbsp fish sauce (patis)
• 3 pinch Salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Marinate beef in soy sauce and calamansi juice for at least 30 minutes.
2. Heat oil in a pot and fry potatoes and carrots until lightly golden. Remove and set aside.
3. In the same pot, brown the marinated beef (reserve the marinade) on all sides, then set aside.
4. Sauté garlic and onion in the same pot until fragrant, then add tomatoes and cook down until softened and saucy.
5. Return the beef to the pot along with the reserved marinade, beef broth, bay leaves, and fish sauce. Bring to a boil, then cover and simmer over low heat until beef is tender, about 1.5 hours.
6. Add the fried potatoes and carrots, simmer for 10 minutes until fully tender.
7. Add bell pepper and simmer for another 3 to 5 minutes.
8. Season with salt and pepper to taste and serve hot with rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.