Mechado (Filipino Beef Stew)
A hearty beef stew with potatoes and carrots in a rich tomato sauce.
Serves6
Prep20 minutes
Cook2 hours 45 minutes
Mechado is one of those Filipino dishes that always tastes like home to me. It’s a slow-cooked beef stew with potatoes and carrots simmered in a tomato-based sauce. My mom used to make this for us when I was growing up, and it’s still one of my favorite meals. Whenever the pot was simmering on the stove, I knew dinner was going to be something comforting and delicious.
A lot of Filipino stews share similarities, but each has its own character. Afritada uses chicken and usually has a lighter tomato base, while kaldereta is known for its richer flavor and sometimes includes liver spread. Menudo is usually made with pork, along with smaller diced vegetables. Mechado sits somewhere in between — still tomato-forward, but with tender beef chuck that makes it especially satisfying. It’s cozy, hearty, and one of the most comforting meals you can make.
Why You’ll Love It
- The best comfort food. With tender beef, rich sauce, and hearty vegetables, it’s a classic Filipino stew that the whole family will love.
- Make it two ways. You can cook it low and slow on the stovetop, or in the oven. It’s perfect for making ahead, too!
Key Ingredients in Mechado
- Boneless beef chuck roast: Trim the excess fat and cut into 1 1/2-inch pieces.
- Aromatics: Yellow onion and garlic build the foundation of flavor.
- Vegetables: Use a combination of Yukon Gold potatoes, carrots, and red bell pepper for the stew.
- Tomato sauce: This creates the rich, tangy base that mechado is known for.
- Soy sauce: Adds umami and savory flavor.
- Bay leaves: When simmered in the sauce, they add their signature aroma that ties the whole dish together.
How to Make Mechado
- Sear the beef chuck. Heat a bit of oil in a large Dutch oven over medium-high heat. Add the beef chuck roast pieces in batches and sear until browned on all sides. Transfer to a plate.
- Add aromatics and sauces. Stir in the onion and garlic, cooking until softened and fragrant. Stir in the water, tomato sauce, soy sauce, brown sugar, bay leaves, black pepper, and seared beef.
- Cover and cook. Reduce the heat to low, cover the pot, and let it simmer. You can also transfer the covered pot to the oven and let it braise.
- Add the vegetables. Once the beef is nearly tender, add the potatoes, carrots, and red bell pepper. Continue cooking until the veggies are soft and the beef is very tender.
- Serve with rice. Serve with steamed white rice and drizzle heavily with the sauce.
Tips from Our Recipe Tester
This recipe tastes like my childhood. The beef was tender and the veggies were well-cooked. My daughter couldn’t get enough of the sauce. It was rich with depth and very flavorful. I appreciated that there were two cooking options, which gives flexibility to the cook. —Kristina, September 2025
Mechado (Filipino Beef Stew) Recipe
A hearty beef stew with potatoes and carrots in a rich tomato sauce.
Prep time 20 minutes
Cook time 2 hours 45 minutes
Serves 6
Nutritional Info
Ingredients
- 1 tablespoon
neutral oil, such as canola
- 1 (3-pound)
boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
- 1
medium yellow onion, thinly sliced (about 2 cups)
- 5 cloves
garlic, minced
- 3 cups
water
- 1 (15-ounce) can
tomato sauce
- 1/3 cup
soy sauce or tamari
- 1 tablespoon
packed light or dark brown sugar
- 3
dried bay leaves
- 1/4 teaspoon
freshly ground black pepper
- 1 pound
Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
- 8 ounces
carrots (about 3 medium), peeled and cut crosswise into 1/2-inch pieces
- 1
large red bell pepper, cut into 1-inch pieces (about 1 1/2 cups)
Steamed white rice, for serving
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 Yukon 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.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.