Slow-Simmered Beef Mechado with Tomato and Soy Sauce
A hearty Filipino beef stew cooked slowly in a rich tomato and soy sauce broth with potatoes and bell peppers for a comforting meal. This filipino-inspired beef ready in about 105 minutes blends vegetable oil, garlic cloves, minced, medium onion, chopped 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 420 calories and feeds 6, 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 pounds beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 5 cloves garlic cloves, minced
- 1 medium onion, chopped
- 1 cup tomato sauce
- 1/3 cup soy sauce
- 2 cups water
- 3 medium potatoes, peeled and quartered
- 1 medium red bell pepper, sliced
- to taste salt
- to taste ground black pepper
- 2 leaves bay leaves
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 2 pounds of cubed beef chuck and brown on all sides for about 6-8 minutes, then remove and set aside.
- Step 2: In the same pot, add 5 minced garlic cloves and 1 chopped medium onion, sautéing for 3 minutes until softened and fragrant.
- Step 3: Stir in 1 cup tomato sauce and 1/3 cup soy sauce, cooking for 2 minutes to combine flavors.
- Step 4: Return the browned beef to the pot along with 2 cups water and 2 bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1 hour, partially covered.
- Step 5: Add 3 peeled and quartered medium potatoes and 1 sliced medium red bell pepper, continue simmering uncovered for another 30 minutes until beef is tender and potatoes are cooked through.
- Step 6: Season with salt and ground black pepper to taste, stirring gently before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef Mechado with Tomato and Soy Sauce take to make?
Total time is about 105 minutes (15 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 Slow-Simmered Beef Mechado 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 Slow-Simmered Beef Mechado 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 Slow-Simmered Beef Mechado with Tomato and Soy Sauce 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-Simmered Beef Mechado 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.
