Beef Mechado/Filipino Beef Stew

5 from 3 reviews


  • 500g beef sirloin, cut into chunks
  • 6 tbsp oil
  • 3 clove garlic, minced
  • 2 white onions,chopped
  • 3 tbsp calamansi juice
  • ¼ cup soy sauce
  • 2 cup tomato sauce
  • 2 large potatoes, cubed
  • 1 carrot, cut into fat strips
  • 4 pcs bay leaf


  1. Marinate beef cubes in soy sauce-calamansi mixture for 1-2 hours.
  2. Fry potatoes in heated oil until the edges are a little brown and set aside
  3. In a wok, heat around 2 tbsp cooking oil and sauté garlic and onions until onion become translucent.
  4. Add beef and sear until a little brown
  5. Pour in the beef marinade and the tomato sauce.
  6. Add bayleaf
  7. Simmer until beef is tender and the sauce is reduced into a thick gravy.
  8. You may add a little bit of water if sauce becomes too thick but beef is not yet tender.
  9. Add potatoes and carrots
  10. Simmer for a few minutes, season with salt and pepper to taste
  11. Serve with rice or pandesal