Filipino Beef Mechado (Slow Cooker)

Filipino Beef Mechado (Slow Cooker) is a tender beef stew  with the usual veggies but cooked  on an aromatic soy based sauce, Delicious served with rice.
Filipino Beef Mechado

Filipino Beef Mechado (Slow Cooker)

By Sue Lau | Palatable Pastime

Filipino Beef  Mechado (Slow Cooker) is my recipe  of the  day with  the blogging group Soup Swappers. We group up  once per  month and post on a topic the host chooses.

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Filipino Beef Mechado

It was my turn  to host  and since the weather is getting nice and cool in  many  places,   I thought the theme of Comforting  Stews would be  perfect.

I am  reaching back to a  recipe I missed posting earlier- Beef Mechado from  the Phillipines. It’s delicious.

I enjoyed the combination of  beef and vegetables  cooked with soy,  tomato sauce and  other aromatics which  work out perfectly.

You can serve this with a little rice on the side or just  by  itself in a bowl. Either way it is something  the whole family will enjoy. Especially if you have those that  like simpler  American foods and are a little shy  of international  ethnic cuisine.

This  is a good starting point. Kids love it too.

Soup Swappers

Comforting Stews



Filipino Beef Mechado (Slow Cooker)

Filipino Beef Mechado

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Filipino Beef Mechado (Slow Cooker)

Filipino Beef Mechado

Sue Lau
4.41 from 5 votes
Prep Time 20 minutes
Cook Time 10 hours
Course Main Dish
Cuisine Asian, Filipino, Phillipines
Servings 8
Calories 298 kcal


  • slow cooker



  • 2-1/2 pounds boneless beef chuck roast (cut into chunks)
  • 1 teaspoon each salt and black pepper
  • 2 tablespoons peanut oil
  • 1 large onion (chopped)
  • 6 cloves garlic (chopped)
  • 12 ounces carrots (chopped) (about 4)
  • 2 large mild cubanelle peppers (chopped)
  • 3 bay leaves
  • 1 pound small white potatoes (quartered)


  • 2 cups beef stock
  • 8 ounces tomato sauce
  • 1/4 cup dark soy sauce
  • 1/4 cup fish sauce
  • 1 tablespoon sriracha sauce
  • juice of one lime
  • juice of one lemon
  • 1/4 cup brown sugar


  • 6 tablespoons cornstarch
  • 1/2 cup cold water


  • Steamed rice as needed


  • Season beef with salt and black pepper.
  • Brown beef cubes in oil then place in the slow cooker along with other stew ingredients.
  • Stir together sauce ingredients (not the slurry just yet) and pour over stew, stirring to coat.
  • Cover and cook on low for 8-10 hours or until beef and potatoes become tender.
  • Stir up the slurry and mix in during the last half hour, setting cooker on the high setting.
  • Serve with steamed white rice if desired.


From the kitchen of


Calories: 298kcalCarbohydrates: 38gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 1386mgPotassium: 830mgFiber: 3gSugar: 17gVitamin A: 7242IUVitamin C: 19mgCalcium: 56mgIron: 2mg
Keyword stew
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Filipino Beef Mechado

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