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Easy Filipino Beef Mechado Recipe for Family Dinner

A comforting, one-pot Filipino-style beef mechado made with tender beef chuck, potatoes, carrots, bell pepper, tomato sauce, soy sauce, and a bright touch of lemon juice. It is a hearty, family-friendly dinner to serve with warm rice.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6

Ingredients

  • 2 1/2 lb beef chuck roast trimmed and cut into 1 1/2-inch pieces (1.13 kg)
  • 1 tsp kosher salt 6 g, plus more to taste
  • 1/2 tsp ground black pepper 1 g
  • 2 tbsp neutral cooking oil such as canola or avocado oil (30 mL)
  • 1 medium yellow onion chopped (about 8 oz/225 g)
  • 5 garlic cloves minced (about 0.8 oz/22 g)
  • 1/4 cup soy sauce 60 mL
  • 2 tbsp fresh lemon juice or calamansi juice 30 mL
  • 1 can tomato sauce 15 oz (425 g)
  • 2 tbsp tomato paste 33 g
  • 3 cups low-sodium beef broth 720 mL
  • 2 bay leaves about 0.4 g
  • 1 lb Yukon Gold or russet potatoes peeled and cut into 1 1/2-inch pieces (450 g)
  • 3 medium carrots peeled and cut into 1-inch pieces (about 10 oz/280 g)
  • 1 medium red bell pepper cut into 1-inch pieces (about 5 oz/140 g)
  • 1/2 cup frozen green peas optional (75 g)

Instructions

  • Pat the beef dry and season it with the salt and black pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in two batches, leaving space around the pieces, then transfer the browned beef to a plate.
  • Reduce the heat to medium. Add the onion to the pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
  • Pour in the soy sauce and lemon or calamansi juice, scraping up the browned bits from the bottom of the pot. Stir in the tomato sauce, tomato paste, beef broth, and bay leaves.
  • Return the beef and any juices on the plate to the pot. Bring the liquid to a gentle simmer. Cover, lower the heat, and simmer until the beef is beginning to become tender, about 1 hour 45 minutes to 2 hours. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
  • Add the potatoes and carrots. Cover and continue simmering until the beef is fork-tender and the vegetables are tender, about 25 to 35 minutes.
  • Stir in the bell pepper and optional peas. Simmer uncovered for 5 to 8 minutes, until the bell pepper is tender-crisp and the sauce has thickened slightly. Remove the bay leaves, taste, and add salt or pepper if needed. Serve hot with steamed rice.