A Taste of Home: My Lola's Beef Mechado

There are some dishes that do more than just fill your stomach; they fill your heart with memories. For me, that dish is Beef Mechado. This isn't a fancy, complicated recipe from a five-star restaurant. It’s a humble, comforting stew that simmered on my grandmother’s stove every Sunday, filling the entire house with an aroma that promised a delicious end to the weekend.

Lola would always say the secret wasn't in any one ingredient, but in the patience to let it cook low and slow, allowing the flavors to become one big, happy family in the pot. This is my attempt to share that warmth with you.

What You'll Need

Don't worry about having every single thing exact. Cooking from the heart is about making do with what you have.

• 1.5 lbs beef chuck or sirloin, cut into 1-inch cubes (a little fat is good for flavor!)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 large potatoes, cut into chunks
• 1 large carrot, cut into chunks
• 1 red bell pepper, sliced
• 1 (15 oz) can of tomato sauce
• 1/4 cup soy sauce
• 2 tablespoons calamansi or lemon juice
• 1 bay leaf
• 1 cup beef broth or water
• Salt and ground black pepper to taste
• 2 tablespoons cooking oil

Putting It All Together

The process is simple, a gentle coaxing of flavor from each ingredient. Find a good pot, put on some music, and enjoy the act of creating something wonderful.

• In a large bowl, season the beef with soy sauce and calamansi or lemon juice. Let it sit for about 15-20 minutes if you have the time. It’s the first step to building that deep, savory flavor.
• In a large, heavy pot, heat the oil over medium-high heat. Brown the beef cubes in batches. Don’t crowd the pot! Getting a good sear on the meat is crucial. Set the beef aside once browned.
• In the same pot, sauté the garlic and onions until soft and fragrant. This only takes a minute or two—you’ll know it’s ready when your kitchen smells incredible.
• Return the browned beef to the pot. Pour in the tomato sauce and beef broth (or water). Add the bay leaf and bring everything to a simmer.
• Once simmering, lower the heat, cover the pot, and let it cook for about 1 to 1.5 hours, or until the beef is fork-tender. Check on it occasionally and give it a stir, adding a little more water if it looks too dry.
• When the beef is nearly tender, add the potatoes and carrots. Continue to simmer, covered, for another 15-20 minutes,