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Wednesday, May 26, 2010


Mechado is an easy to make Filipino delicious beef stew dish of Spanish origin. Soy sauce, beef stock, and tomato sauce give it a rich and flavorful sauce.

1 kilo beef chunks
8-10 pieces large tomatoes, sliced or chopped (or 2 cups tomato sauce or 1/2 cup tomato paste)
3 onions, peeled and quartered
2 red bell pepper, sliced into thick strips
2 cups beef stock
3 laurel leaves
1/4 - cup vinegar or calamansi juice
1 cup soy sauce
salt pepper to taste
3 medium potatoes, quartered (optional: fried)

Combine the beef, tomatoes, soy sauce, bay leaves and beef stock in a casserole. Bring to a boil and simmer until the beef is almost tender.
Add the vinegar or calamansi and let boil for two minutes.
Add onions and bell pepper. Salt and pepper to taste.
Let simmer and stir occasionally. Add fried potatoes just before the sauce thickens.

Note: If you want faster cooking time pressure cook the beef with the beef stock.

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