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

Sue Lau

4.59 from 12 votes

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Prep Time 20 minutes mins

Cook Time 10 hours hrs

Course Main Dish

Cuisine Asian, Filipino, Phillipines

Servings 8

Calories 298 kcal

Equipment

• slow cooker

Ingredients

  

1x2x3x

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

From the kitchen of palatablepastime.com

Nutrition

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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