Entree: Philippines – Beef Mechado (Beef braised in tomato sauce with vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 30 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) boneless chuck roast, cut into 2-inch cubes
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) calamansi juice or lime juice
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 large white onion, sliced (about 10 oz / 280 g)
- 5 cloves garlic, minced
- 1 can (8 oz / 225 g) tomato sauce
- 2 cups (480 ml) beef broth
- 3 medium carrots, cut into chunks (about 10 oz / 280 g)
- 2 bay leaves
- 2 tbsp (30 g) tomato paste (optional, for deeper tomato flavor)

Instructions

1. Marinate beef cubes in soy sauce and calamansi/lime juice for 30 minutes to 1 hour; drain and reserve marinade.
2. Heat oil in a heavy pot over medium-high heat. Season beef lightly with salt and pepper and brown in batches; remove and set aside.
3. Sauté onion until soft, 5–7 minutes. Add garlic and cook 30 seconds, then stir in reserved marinade, tomato sauce, and tomato paste.
4. Return beef to pot, add beef broth and bay leaves, bring to a simmer. Cover and reduce heat to low; simmer gently for 1.5–2 hours until beef is tender.
5. Add carrots and cook 20–30 minutes more until carrots are tender and sauce has thickened. Adjust seasoning with salt and pepper.
6. Serve hot with steamed rice.