Mechado is a Filipino beef tomato stew with potatoes, carrots, and onions. This dish is inspired by a culinary method from Spain. Mechado or mitsado is derived from the Spanish term mecha, meaning wick for the strip of pork fat sticking out of the beef like a candle.
Beef Mechado Recipe
- 3 tablespoons cooking oil
- 1/2 kilo red onion, chopped
- 4 cloves garlic, mined
- 1 kilo beef, (use brisket), cut into large chunks
- 2 cups tomato sauce
- 1/2 cup soy sauce
- 2 cups beef stock
- 3 potatoes, quartered
- 1 carrot, cut into 1-inch chunks
- 2 bell pepper, sliced
- salt, to taste
- Heat cooking oil in a pot then sauté the onion and garlic.
- Add the beef and sauté until lightly browned.
- Pour in the tomato sauce, soy sauce, beef stock and let it boil for a few minutes.
- Cover and continue to simmer everything over low heat until the beef is tender, approximately 1 hour. Check the pot from time to time if you need to add more stock or water.
- Once the beef is tender, add in the potatoes, carrots and cook for about 10 minutes.
- Add the bell pepper and cook for about 5 minutes just before serving.
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