“Beef mechado is a Filipino tomato-braised beef stew influenced by Spanish cooking and adapted to Filipino tastes. Soy sauce, calamansi, bay leaves and tomato create a deeply savoury sauce, while potatoes, carrots and peppers make the dish generous enough for a celebration table”

Difficulty

Intermediate

Yield

Serves 12

Ingredients

2 ^1/2 kilograms beef chuck or stewing beef, cut into 4 centimetre cubes1/2 cup soy sauce1/2 cup calamansi juice, or 1/3 cup lemon juice2 teaspoons ground black pepper1/4 cup grapeseed oil, divided2 large yellow onions, diced10 cloves garlic, minced3 tablespoons tomato paste2 cans tomato sauce6 cups beef stock, plus more as needed4 bay leaves2 tablespoons brown sugar, optional1 kilogram yellow-fleshed potatoes, cut into large chunks4 medium carrots, cut into large chunks2 red bell peppers, cut into 2-centrimetre pieces2 tablespoons fish sauce, plus more to taste Salt to taste Black pepper to taste Steamed jasmine rice, for serving

Equipment

Chef's knifeCutting boardsPeelerMeasuring cupsMeasuring spoonsBowls, various sizesLarge pot with lid or dutch ovenTongsWooden spoonLadleThermometerTasting spoonsDish towels

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the beef into even 4‑centimetre cubes and place it in a large non-reactive bowl. Add the soy sauce, calamansi juice and black pepper. Mix well, cover and refrigerate for at least 30 minutes, or up to 4 hours.

Dice the onions and mince the garlic. Peel the potatoes and carrots and cut them into large, even pieces. Remove the stems and seeds from the bell peppers and cut them into 2‑centimetre pieces.

Remove the beef from the marinade and pat it dry with paper towel. Reserve the marinade.

Heat half of the oil in a large Dutch oven over medium-high heat.

Working in batches so the pan is not crowded, sear the beef until deeply browned on several sides. Transfer the browned beef to a clean tray and repeat, adding more oil as required.

Reduce the heat to medium. Add the onions and cook for 4 – 5 minutes, scraping the browned bits from the bottom of the pot. Add the garlic and cook for 1 minute.

Add the tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly.

Return the beef and any collected juices to the pot. Add the reserved marinade, tomato sauce, beef stock, bay leaves and brown sugar, if using. Bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to a gentle simmer.

Cover and simmer for 1 ½ – 2 hours, stirring occasionally, until the beef is beginning to become tender. Add a little more stock or water if the beef is no longer mostly covered.

Add the potatoes and carrots. Continue to simmer, partially covered, for 25 – 30 minutes, until the beef and vegetables are tender.

Add the red peppers and fish sauce. Simmer uncovered for another 8 – 10 minutes, until the peppers are tender and the sauce has thickened. Remove the bay leaves.

Taste and adjust the seasoning with fish sauce, salt, pepper or a small splash of calamansi juice as needed.

Serve hot with steamed jasmine rice.

Growing Chefs! Ontario Recipe

Beef Mechado

Yield: Serves 12

Difficulty: Intermediate

"Beef mechado is a Filipino tomato-braised beef stew influenced by Spanish cooking and adapted to Filipino tastes. Soy sauce, calamansi, bay leaves and tomato create a deeply savoury sauce, while potatoes, carrots and peppers make the dish generous enough for a celebration table"