myFresha-licious: Beef Mechado

Beef Mechado

 © Fresha-licious:  Beef Mechado

I was browsing the draft folder of our blog and look what I’ve found!  Buried in a pile of unpublished posts is this beef mechado recipe which I believe I had cooked sometime in April.  This is my very first mechado recipe and I’m wondering why I didn’t post it immediately (sigh).  Maybe because during those times, my stomach had already been in hay wire making my life a bit miserable 🙂

Anyway, I may not know the story behind this recipe or the reason why I cooked it but I can vividly remember the glowing look on my husband’s face when he tasted it 🙂 The Husband loved it 🙂 and so did Ais’ kids and those are all that matter.  I’d be cooking this same dish for my husband when I join him in Qatar very soon 🙂  I’ll try a few variation while I’m still here in Tabuk.

This is another tomato-based stew that is popular among Filipinos

© Fresha-licious:  Beef Mechado


Beef, sliced into cube (1”x1”x1”) – 500 g.
Potatoes, diced (same size as the beef) – 2 medium
Carrots, diced (same size as the beef) – 2 medium
Bell Pepper, diced (same size as the beef) – 1 medium
Red onion, diced – 1 large
Garlic, crushed and chopped – 5 cloves
Ripe Tomatoes, chopped – 1 large
Tomato Sauce – 12 tbsp or 120-150 ml
Ground black pepper
Bay leaves – 3 pcs
Soy Sauce – 3 tbsp or 50 ml
Sea Salt – 1 tsp or to taste
White Sugar – 1 tsp or Splenda / Equal – 0.5 g
Beef Bouillon – 1 cube
Water – enough to cook the beef
Canola Oil – 2 tbsp
Cooking Procedure:
1. Heat oil in a sauce pan (do no let it smoke).  Sauté the garlic until it almost turns brown, add the onions, then the beef.  Let it simmer for 2 minutes.  Add the tomatoes and stir until they wilt. 

2. Transfer the beef mixture in a pressure cooker.  Add water, bay leaf, ground pepper, soy sauce, white sugar, and the potatoes and bring the mixture to a boil under pressure for 10 minutes.  Remove pressure from the cooker and scoop out the potatoes.  Add more water if needed then bring the beef to a boil under pressure until the meat are tender.

3.  Add the tomato sauce, salt to taste, and the rest of the ingredients except for the bell pepper.  Simmer

4.  Add the bell pepper when the carrots are almost cooked.  Simmer until the bell pepper is half-cooked.

Serve and enjoy

© Fresha-licious (15September2012)