Classic Beef Mechado

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons calamansi juice (or substitute with lemon juice) 2 tablespoons calamansi juice (or substitute with lemon juice)
• 2 tablespoons vinegar 2 tablespoons vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, calamansi juice, vinegar, minced garlic, and sliced onion. Add the beef chunks and marinate for at least 1 hour.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Remove the beef from the marinade, reserving the marinade for later. Sear the beef in the hot oil until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, sauté the minced garlic and sliced onion until fragrant and translucent.
4. 4.
   Return the beef to the pot and pour in the reserved marinade, tomato sauce, beef broth, bay leaves, paprika, and brown sugar. Season with salt and pepper to taste. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Add the cubed potatoes and sliced carrots to the pot. Continue simmering for an additional 20-30 minutes, or until the vegetables are cooked through.
7. 7.
   Adjust the seasoning if needed. Remove the bay leaves before serving.
8. 8.
   Serve the Beef Mechado hot with steamed rice.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For an extra burst of flavor, add a splash of Worcestershire sauce to the marinade.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Mechado tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve the Beef Mechado hot with steamed rice. Garnish with chopped fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the beef chunks on a platter and spoon the sauce over them. Place the potatoes and carrots around the beef for an appealing visual display.