Mechadong Baka (Beef Mechado)

Mechadong baka is beef stew in tomato sauce, potatoes and carrots. A Filipino dish very similar to kalderatang baka and I always can’t tell the difference between the two when I see these dishes. They both have tomato sauce and potatoes but I always forget that carrot is not included in kaldereta. This mechado beef recipe version is not the conventional way, which is cooking the raw beef in the pot with the tomato sauce and spices until the meat is tender, this one, you have to stir fry the beef first which I bet enhances the flavor of the dish.

A Flavorful Filipino Beef Stew Recipe

A known as Beef Mechado, is a hearty Filipino dish that features tender beef stewed in a savory tomato sauce with potatoes and carrots. Similar to kalderetang baka, this dish is a comforting and flavorful dish that is perfect for family meals and special occasions. Here’s how you can recreate this classic Filipino dish in your own kitchen:

Selecting and Preparing the Beef

When making mechado, it’s important to choose the right cut of beef. Look for beef with a little tendon, as this will add flavor and richness to the dish. Cut the beef into bite-sized pieces, ensuring that they are of uniform size for even cooking.

Searing the Beef

To begin cooking, heat oil in a heavy skillet over medium-high heat. Once the oil is hot, add the beef and stir-fry it for a few minutes until it is lightly browned. This step helps to seal in the juices of the beef and adds a rich flavor to the dish. Once the beef is browned, set it aside.

Sauteing the Aromatics

Using the same skillet where you fried the beef, remove any excess oil, leaving about 1 tablespoon in the pan. Saute garlic and onion in the remaining oil until they are soft and fragrant. These aromatics add depth of flavor to the beef dish.

Adding the Beef and Seasonings

Return the browned beef to the skillet with the sauteed garlic and onion. Add water, lemon juice or calamansi juice, soy sauce, pepper, tomato sauce, laurel leaves, and salt to the skillet. These ingredients work together to create a rich and flavorful sauce for the beef.

Simmering the Stew

Reduce the heat to low and simmer the beef until tender. This slow cooking process allows the flavors to meld together and creates a deliciously rich sauce. Once the beef is tender, add the potatoes and carrots to the skillet.

Cooking the Potatoes and Carrots

Simmer the beef for a few more minutes, or until the potatoes and carrots are tender. Be sure to stir the stew occasionally to prevent it from sticking to the bottom of the skillet. Once the vegetables are cooked, your dish is ready to serve.

Enjoying Mechadong Baka

Beef mechado is best enjoyed hot, served over steamed rice. The tender beef, flavorful tomato sauce, and hearty vegetables make this dish a comforting and satisfying meal. Serve it with a side of patis (fish sauce) and calamansi for added flavor.

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5 from 2 votes

How To Cook Mechadong Baka (Beef Mechado)

Mechadong Baka is a Filipino beef stew cooked in a savory tomato sauce with potatoes and carrots, offering a comforting and hearty dish rich in flavor.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Beef Recipe

Cuisine: Filipino

Keyword: beef mechado, FIlipino beef stew, mechadong baka, pinoy beef stew

Servings: 4 servings

Calories: 399kcal

Author: Manny

Ingredients

• 1 kilo beef cut into bite size pieces
• 4 cloves garlic crushed
• 1 onion chopped
• 2 pcs potatoes cut into quarters
• 1 carrot cut into cubes
• 2 tsp. lemon juice o calamansi juice
• 2 tsp. soy sauce
• 1 cup tomato sauce
• 1 pc bay leaves or laurel leaves
• salt to taste
• 1 tsp. black pepper
• 2 cups water
• cooking oil

Instructions

How to Cook Mechadong Baka:

• When buying the beef, choose the meat with a little tendon. Cut the beef into bite size pieces.
• On a heavy skillet heat oil and stir fry the beef for a few minutes until it turns light brown. Set aside.
• On the skillet where you fry the beef, remove excess oil and retain at least 1 tablespoon.
• Saute garlic and onion until cooked and add the water, lemon juice or calamansi juice, soy sauce, pepper, tomato sauce, laurel leaves, salt and the beef.
• Simmer in low fire until the meat is tender. Then add the potatoes and carrots.
• Simmer for a few minutes until the potatoes and carrots are cooked.
• Tip: it is better to simmer the beef in low fire so the meat will release it's flavor.

Notes

Cooking Tips:

• Selecting the Right Beef: When choosing beef, opt for cuts with a moderate amount of marbling and tendon. These cuts, such as chuck or round, are ideal for slow cooking and will result in tender, flavorful meat.
• Searing for Flavor: Before simmering the beef, take the time to sear it in a hot skillet. Searing caramelizes the meat's surface, adding depth and richness to the dish. It also helps to lock in the beef's natural juices, ensuring a moist and flavorful end result.
• Low and Slow Simmering: To achieve the perfect texture and flavor, simmer the beef over low heat. This slow cooking method allows the meat to tenderize and the flavors to develop fully. Be patient and resist the urge to rush the cooking process for the best results.