Go Back
+ servings

Beef Mechado

Beef Mechado is a tomato based stew that is insanely delicious, full stop! Tender beef with thick and tangy sauce with carrots and potatoes that goes best with steamed rice or even bread.
Prep Time10 mins
Cook Time1 hr 20 mins
Marinating Time20 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Filipino
Keyword: beef mechado, beef mechado recipe
Servings: 6 servings
Calories: 513kcal
Author: Mia



  • 1 kg beef brisket cut into chunks
  • ½ cup soy sauce
  • 2 slice lemon key lime or calamansi
  • ½ tsp salt
  • ½ tsp pepper

For cooking Mechado

  • 2 tbsp cooking oil
  • 2 medium carrots sliced
  • 4 medium size potatoes cut into wedges
  • 1 small red bell pepper cut into cubes
  • 1 small green bell pepper cut into cubes
  • 4 large tomatoes chopped into small pieces
  • 2 tbsp tomato paste
  • 1 medium onion sliced
  • 3 cloves garlic chopped
  • 2 pcs bay leaves
  • 1 cup water add more if needed
  • salt and pepper to taste


Marinating the beef

  • In a bowl, pour the soy sauce, lemon juice, salt, and pepper. Add the beef chunks then mix until all the beef chunks are coated with marinate sauce. Set aside and marinate for a minimum of 20 mins.
    ½ cup soy sauce, 2 slice lemon, ½ tsp salt, ½ tsp pepper, 1 kg beef brisket

Cooking the Mechado

  • In a pot, heat oil over medium. Fry the carrots and potatoes until half-cooked. Remove the vegetables and set aside.
    2 medium carrots, 4 medium size potatoes, 2 tbsp cooking oil
  • Using the same pot, sear the beef until brown in color and set aside. NOTE: Save the marinating sauce for later use .
  • Turn down the heat and sauté onion and garlic until onions are translucent. Tip in chopped tomatoes and cook until the tomatoes are soft and the juice is released. Add tomato paste and mix well.
    4 large tomatoes, 1 medium onion, 3 cloves garlic, 2 tbsp tomato paste
  • Add the beef and simmer for 2 seconds until the beef absorbs the sauce. Then add water, bay leaves, and the marinate sauce, mix well and cover with a lid.
    1 cup water, 2 pcs bay leaves
  • Cook in low-medium heat for 1 hour or until the beef is soft and tender. If the beef still hard, you can add more water.
  • When the beef is cooked, add the bell pepper, carrots, and potatoes. Simmer until the bell pepper is cooked. Adjust the taste with salt and pepper if needed. Serve and enjoy. Bon appetit!
    1 small red bell pepper, 1 small green bell pepper, salt and pepper to taste


Serving: 6g | Calories: 513kcal | Carbohydrates: 35.6g | Protein: 56.5g | Fat: 15.5g | Saturated Fat: 4.7g | Cholesterol: 149mg | Sodium: 1543mg | Potassium: 1823mg | Fiber: 5.3g | Sugar: 8.7g | Calcium: 47mg | Iron: 33mg