Beef Mechado

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  • 1kg beef camto, cut into chunks
  • 2 tbsp soy sauce
  • juice of 3 calamansi
  • 2 large potatoes, cubed
  • 1 carrot, cut into fat strips
  • 6 tbsp oil
  • 6 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 cup tomato sauce
  • 1/4 cup tomato paste
  • 4 pcs bay leaf
  • 2 cup water
  • 1 beef cube
  • patis and pepper to taste


  1. Marinate beef camto in soy sauce and calamansi for at least 30 minutes.
  2. Fry potatoes and carrots 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 brown.
  5. Pour in the beef marinade, tomato sauce, and tomato paste.
  6. Add bayleaf and water.
  7. Bring to a boil. Lower heat  and simmer for 1.5 to 2 hours, adding 1/2 cup of water from time to time if sauce becomes too thick.
  8. When beef is tender and the sauce has reduced into a thick gravy, add the beef cubes and stir.
  9. Season with patis and pepper to taste.
  10. Add potatoes and carrots and simmer for 3 more minutes.
  11. Serve with rice or pandesal