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–+ servings

Filipino Beef Mechado

Sue Lau
4.59 from 12 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 hours
Course Main Dish
Cuisine Asian, Filipino, Phillipines
Servings 8
Calories 298 kcal

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

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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