A deliciousbeef mechado recipe made with fresh tomatoes, carrots, potatoes, and pork belly. Yes, pork belly! This is a simpler Filipino beef stew recipe with rich, hearty, and flavorful sauce with a hint of tanginess from calamansi.
Place marinade ingredients in a bowl. Stir to combine. Add beef and massage with the mixture. Let it sit for 30 mins to 1 hour.
Heat 2 teaspoons of vegetable oil in a large deep pot. Add pork belly. Cook until golden brown and fat is rendered. Transfer to a bowl leaving some of the oil in the pot, about 1 tbsp.
Add carrots and potatoes. Stir-fry until lightly brown. Set aside.
Remove the beef from the marinade and any visible garlic bits. Reserve the marinade. Add back some of the pork fat in the pot. Sear the beef on both sides until brown and caramelized. Do it in two batches, if needed. Transfer to a bowl and set aside.
Next, add shallots and red onion. Stir-fry until translucent. Add oil from the pork as needed. Stir in chopped tomatoes. Cover with a lid and let it cook until the flesh has softened and juices have formed.
Add back the beef. Pour the marinade, fish sauce, pork, and tomato paste. Stir all together while scraping the brown bits at the bottom of the pot. Simmer for 2 minutes or until fragrant.
Pour the beef stock, water, sugar, and bay leaf. Cover with a lid. Bring to boil then adjust heat to medium-low. Cook until beef is tender. This could take 1 to 2 hours depending on the beef cut you're using. Add water as needed. *See notes for different cooking methods.
Add carrots and potatoes. Cook until fork-tender. If the stew is too watery, simmer without a lid to reduce the liquid. Taste, season with salt and pepper, to taste.
Add green peas, simmer for another 5 minutes. Serve with rice and enjoy!
Video
Notes
Substitutes/Alternatives
Beef- I used round/knuckle. You can also beef ribs and oxtail which are the cuts I recommend if cooking with a pressure cooker.
Broth alternative - dissolve1 beef bouillon cubes in 3 cups hot water.
Liquid Seasoning - use Maggi, Knorr, or Braggs Liquid Aminos
Make it spicy - add chopped bird's eye chilies.
PRESSURE COOKER/ INSTANT POT
Do steps 1 to 7. Close the lid and position the valve to SEALING position. Don’t fill it past the max level to prevent liquid from bursting out. Reduce water up to 1 cup. PRESSURE COOK for 25 minutes (adjust to 35 minutes if using thicker cuts). Release the pressure using quick release. Proceed with steps 8 and 9 using the SAUTE mode.
Storage/Leftovers
Refrigerate or freeze, then thaw before reheating on the stove or microwave. Tastes even better the next day because the flavors develop even more.