How to Make Filipino Beef Stew
Filipino beef stew, also known as mechado, is a rich and succulent main dish that combines the exotic flavor of soy sauce with a full beef and vegetable stock and is infused with the delicate aroma and taste of bay leaf. Preparing the stew is easy, and the recipe produces a beef that is moist and tender. Serve this dish over hot white rice. Does this Spark an idea?
Things You'll Need
- 3 lbs beef with bone, cubed
- 1 onion, chopped
- 8 garlic cloves, chopped
- 1 tbsp. olive oil
- 1 large red pepper, chopped
- 1 large can of tomato sauce
- 1/2 cup soy sauce
- 2 beef bouillon cubes
- 1 bay leaf
- Cooked white rice
- Salt and pepper to taste
Instructions
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1
In a large pan, heat the olive oil over medium heat. Add the onions, garlic and red pepper, and gently saute. Cook for 5 minutes or until the vegetables soften. Stir constantly.
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2
Add the beef and stir well. Add the bay leaf and cook until the beef is evenly browned and its juices are extracted into the pan.
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3
Add the beef bouillon cubes and the soy sauce to the pan. Stir well and let the mixture cook for an additional 7 minutes.
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4
Add the tomato sauce to the pan. Fill 3/4 of the empty tomato sauce can with water and pour it into the pan. Combine the mixture well and let it come to a boil. Reduce the heat to low and cover the pan. Let it cook for an additional 10 to 15 minutes.
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5
Remove the cover and check the flavor of the beef stew. Add salt and pepper as needed. Immediately serve over white rice.
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Resources
- Photo Credit sxc.hu/MSEN
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Comments
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Beef Mechado 1. Saute GARLIC, ONION, & 2 medium TOMATOES. 2. Add in the BEEF to brown (10 min in med-high heat). 3. Add the TOMATO SAUCE, half a cup of water, 6 spoons of SOY SAUCE, 4 spoons of VINEGAR, 1 tsp SALT, 1 tsp PEPPER, some LAUREL LEAVES (20-30 min in low-med heat). 4. Add 1/2 cuts CARROTS and quartered POTATOES (Simmer 20 min). 5. Add julienned RED BELL PEPPERS and let simmer to your liking (10 min). EAT!
