Mechado (Filipino Beef Stew) : Filipino dishes have a special way of turning simple ingredients into something deeply comforting, and Mechado is one of those meals that always tastes like home to me. This classic Filipino beef stew is made with tender beef, potatoes, and carrots slowly simmered in a rich tomato-based sauce.

My mom used to make it when I was growing up, and it remains one of my favorite comfort foods. The moment I smelled the stew cooking on the stove, I knew we were in for a warm, hearty, and delicious dinner.

Mechado (Filipino Beef Stew) : Filipino stews may share some familiar ingredients, but each one has its own unique flavor and character. Afritada is commonly made with chicken and has a lighter tomato-based sauce, while kaldereta is richer and often made with liver spread for extra depth.

Menudo typically features pork and finely diced vegetables. Mechado stands out with its tender beef chuck and savory tomato sauce, creating a hearty combination that is both satisfying and comforting. It’s the kind of homemade meal that brings everyone to the table and makes an ordinary dinner feel special.

Straight from Our Recipe Tester

“This Mechado brought back so many childhood memories. The beef turned out incredibly tender, and the vegetables cooked perfectly. My daughter especially loved the rich, flavorful sauce. I also liked having two cooking options, making it easy to choose the method that works best for you.” — Kristina, September 2025

Key Ingredients in Mechado

• Boneless beef chuck roast: Choose a well-marbled chuck roast, trim away excess fat, and cut the beef into 1½-inch pieces.
• Aromatics: Yellow onion and fresh garlic create a flavorful base for the stew.
• Vegetables: Gold potatoes, carrots, and red bell pepper add color, texture, and heartiness.
• Tomato sauce: The tomato sauce gives Mechado its signature rich, slightly tangy flavor.
• Soy sauce: Adds savory depth and a delicious umami flavor to the sauce.
• Bay leaves: A few bay leaves infuse the stew with a subtle, aromatic flavor as it simmers.

How to Make Mechado

1. Sear the beef chuck. Heat a little oil in a large Dutch oven over medium-high heat. Working in batches, add the beef pieces and sear until deeply browned on all sides. Transfer the beef to a plate and set aside.
2. Cook the aromatics and build the sauce. Add the onion to the same pot and cook until softened. Stir in the garlic and cook until fragrant. Add the water, tomato sauce, soy sauce, brown sugar, bay leaves, and black pepper. Return the seared beef and any accumulated juices to the pot.
3. Simmer until tender. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook until the beef begins to become tender. Alternatively, you can transfer the covered Dutch oven to the oven and let the beef slowly braise.
4. Add the vegetables. When the beef is nearly tender, add the potatoes, carrots, and red bell pepper. Cover and continue cooking until the vegetables are tender and the beef is fork-tender.
5. Serve with rice. Spoon the tender beef and vegetables over freshly steamed white rice. Pour plenty of the rich tomato sauce over the top and serve hot.

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Instructions

• This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.
• Heat 1 tablespoon neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over, 6 to 8 minutes. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.
• Reduce the heat to medium. Add 1 thinly sliced medium yellow onion and 5 minced garlic cloves to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in 3 cups water, 1 (15-ounce) can tomato sauce, 1/3 cup soy sauce, 1 tablespoon packed brown sugar, 3 dried bay leaves, and 1/4 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot.
• Return the beef chuck roast pieces and their accumulated juices to the pot and stir to combine. Bring to a boil over medium-high heat.
• Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.
• Stir in 1 pound peeled and chopped Gold potatoes and 8 ounces peeled and chopped carrots. Scatter 1 chopped large red bell pepper over the top.
• Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about 1 hour more.
• Remove and discard the bay leaves if desired. Serve with steamed white rice.