Beef Mechado Stew with Tomato and Soy Sauce
A hearty Filipino beef stew simmered in a savory tomato and soy sauce broth with potatoes and bell peppers for a comforting meal. This filipino-inspired beef ready in about 130 minutes blends beef chuck, cut into 1.5-inch cubes, soy sauce, calamansi juice or lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 430 calories and feeds 5, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1/4 cup soy sauce
- 2 tbsp calamansi juice or lemon juice
- 3 tbsp vegetable oil
- 5 cloves, minced garlic cloves
- 1 medium, chopped onion
- 1 cup tomato sauce
- 2 cups beef broth or water
- 2 medium, peeled and quartered potatoes
- 1 medium, sliced red bell pepper
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a large bowl, marinate 2 lbs beef chuck cubes with 1/4 cup soy sauce and 2 tbsp calamansi or lemon juice for 30 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a heavy pot over medium heat. Add 5 minced garlic cloves and 1 chopped onion, sauté for 3-4 minutes until onion is translucent and garlic is fragrant.
- Step 3: Add the marinated beef cubes (reserve marinade) and brown on all sides for 6-8 minutes.
- Step 4: Pour in 1 cup tomato sauce, 2 cups beef broth or water, and the reserved marinade. Bring to a boil, then reduce heat to low and simmer covered for 1 hour until beef is tender.
- Step 5: Add 2 peeled and quartered medium potatoes and 1 sliced red bell pepper. Cook uncovered for an additional 20 minutes until potatoes are soft and sauce thickens slightly.
- Step 6: Season with salt and black pepper to taste. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef Mechado Stew with Tomato and Soy Sauce take to make?
Total time is about 130 minutes (40 min prep + 90 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Beef Mechado Stew with Tomato and Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Beef Mechado Stew with Tomato and Soy Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef Mechado Stew with Tomato and Soy Sauce for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beef Mechado Stew with Tomato and Soy Sauce?
Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
