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 (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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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
- Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
- Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
- Comforting Veggie Stew from Magical Ingredients
- Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
- Ham and Vegetable Stew from A Day in the Life on the Farm
- Low Carb Instant Pot Beef Stew from The Keto Grandma
- Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories
Filipino Beef Mechado (Slow Cooker)
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Filipino Beef Mechado (Slow Cooker)
Filipino Beef Mechado
Equipment
- slow cooker
Ingredients
Stew:
- 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)
Sauce:
- 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
Slurry:
- 6 tablespoons cornstarch
- 1/2 cup cold water
Other:
- Steamed rice as needed
Instructions
- 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.
Notes
Nutrition
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This sounds delicious Sue. Glad you were able to use this post and we are able to reap the benefits.
I would like to make this, it looks great. Thank you for sharing this recipe.
Love the flavor profile of this stew!