Simple Hearty Filipino-Style Beef Mechado Stew

This Filipino beef mechado stew is the kind of meal that feels like a warm hug after a busy day. It’s made with chunks of beef slowly braised in a tomato-based sauce with tender potatoes soaking up all the flavors. Simple ingredients come together with very little fuss, making it an easy stew to pull off any night of the week.

The Story Behind This Recipe

Growing up, mechado was a go-to comfort food for rainy days or when we had family gatherings. It’s not complicated but delivers a satisfying, meaty warmth that sticks with you. The stew has a nice balance between the acidity of tomatoes and the richness of the beef.

I like to prep this with a bit of patience because letting the beef simmer slowly makes a difference in tenderizing the meat. The potatoes are a bonus — they soak up the sauce and make every bite feel substantial.

This dish fits right in with weeknight cooking because you can start it, set it to simmer, then let it do its thing while you handle other tasks. Plus, it reheats well, making leftovers just as good, if not better.

I often serve this with plain steamed rice or slightly garlicky fried rice to catch that savory sauce. It’s also nice with a simple side of steamed greens to keep the meal balanced and fresh.

For me, mechado is a reminder that humble ingredients can come together for something comforting and satisfying without needing anything fancy or complicated. It’s meat, potatoes, and tomato sauce — really just honest food you can count on.

Cuisine: Filipino
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 medium potatoes, peeled and cut into chunks
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 medium tomatoes, chopped or 1 can (14 oz) diced tomatoes
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 cups beef broth or water
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Step 1. Heat oil in a large pot over medium-high heat.
2. Step 2. Add beef cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
3. Step 3. In the same pot, add onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Step 4. Add chopped tomatoes and cook for about 5 minutes until they start breaking down.
5. Step 5. Return the beef to the pot and add soy sauce, stirring to coat the meat.
6. Step 6. Pour in beef broth (or water) to cover the beef, then add the bay leaf.
7. Step 7. Bring to a simmer, cover, reduce heat to low, and cook for about 1 hour or until beef is tender.
8. Step 8. Add the potato chunks and simmer uncovered for another 20-30 minutes until potatoes are cooked through and sauce thickens.
9. Step 9. Season with salt and pepper to taste. Remove bay leaf before serving.

Tips for Success

• Brown the beef well to develop deeper flavor in the stew.
• Use tougher cuts like chuck roast since they become tender with slow cooking.
• Add potatoes later in the cooking process so they don’t fall apart.
• If you want a thicker sauce, remove the lid during the final simmer to reduce the liquid.
• Leftovers taste even better the next day once flavors have melded.

Variations & Substitutions

• Swap potatoes for sweet potatoes or add carrots for a different twist.
• Add a splash of vinegar or calamansi juice near the end for a brighter tang.
• For a smokier flavor, use smoked paprika or add chopped smoked sausage.
• Include bell peppers or green peas for extra veggies.
• Use canned tomato sauce instead of diced tomatoes for a smoother sauce.