Slow-Cooked Beef Mechado with Tomato and Soy Braise
Tender beef chunks braised slowly in a rich tomato and soy sauce broth infused with garlic and bay leaves, a hearty Filipino stew. This filipino-inspired beef ready in about 155 minutes pairs beef chuck, cut into 1.5-inch cubes, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3 tbsp vegetable oil
- 5 cloves garlic cloves, minced
- 1 large onion, chopped
- 1 cup tomato sauce
- 1/3 cup soy sauce
- 2 cups water
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, cut into 2-inch chunks
- 2 leaves bay leaves
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 5 minced garlic cloves and 1 large chopped onion, sauté for 3-4 minutes until fragrant and translucent.
- Step 2: Add 2 lbs beef chuck cubes and brown on all sides for about 6-8 minutes, stirring occasionally to develop a deep color.
- Step 3: Pour in 1 cup tomato sauce and 1/3 cup soy sauce, stirring to coat the beef evenly. Add 2 cups water and 2 bay leaves. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beef is tender.
- Step 5: Add 2 peeled and quartered medium potatoes and 2 medium carrots cut into 2-inch chunks. Continue simmering uncovered for 20-25 minutes until vegetables are soft and sauce thickens slightly.
- Step 6: Season with salt and freshly ground black pepper to taste. Remove bay leaves before serving. Serve hot with steamed rice.
Frequently asked questions
How long does Slow-Cooked Beef Mechado with Tomato and Soy Braise take to make?
Total time is about 155 minutes (15 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Mechado with Tomato and Soy Braise?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef Mechado with Tomato and Soy Braise?
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 Slow-Cooked Beef Mechado with Tomato and Soy Braise for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Beef Mechado with Tomato and Soy Braise?
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.
