Beef mechado is a classic Filipino dish that got its name from the addition of pork fat into lean (and often cheaper) cuts of meat in order to add more flavor and maintain moisture throughout the long cooking process. The process of adding pork fat into the meat is called larding and resembles that of a candle's wick or "mitsa" and thus the name "mitsa-do" or mechado as it is now known today. In this recipe, I make use of a beef cut referred to as "kalitiran" or oyster blade. This cut has some m

Beef Mechado is a Filipino-style beef stew made of larded beef chunks braised in tomato sauce with potatoes and carrots. It’s a delicious and filling dish that pairs well with steamed rice. | Kawaling Pinoy Recipe Blog

Mama loves cooking Beef Mechado every holidays or when the weather is cold and rainy outside. It was a comfort dish for me and my siblings growing up in the Philippines and continues to be up to this day. ❤️ | otakoyakisoba

Mama LuLu Cooks: Beef Mechado (Filipino Beef Stew) INGREDIENTS •1.5 lbs beef chuck •1/4 cup soy sauce •1 tsp ground pepper •1 tsp knorr chicken powder •1 tsp garlic powder •1 tsp salt •1 tsp whole peppercorn •4 bay leaf •2 tbsp sugar •1 slice of lemon •1 bulb of garlic •2 onions •4 tomatoes •a can of small tomato paste (6oz) •4 potatoes •1 big carrot •2 bell pepper •1.5 cups water •2 tbsp butter •2 tbsp cooking oil | otakoyakisoba