1408158_10151705843417055_1176258277_oWarning: This isn’t your Filipino grandmother’s Beef Mechado. When we were youngsters, my mother used to make beef mechado, a tomato-sauce based beef stew. It wasn’t my favorite dish. Why? Because she made it the authentic Filipino way using beef liver and liver paste. While I like liver, I am not a fan of it in this dish made with the liver and paste. Then, my mother made a change in the recipe. She left out the beef liver and the paste. Made this dish so much more tasty. Now the thing about mechado is that it can be mistaken for similar Filipino dishes such as Caldereta, Estofada and Afritada because of the tomato-sauce base ingredient. But, there are differences in the way the dishes are prepared and the ingredients used. And, if you’re looking for a fast meal to prepare, mechado isn’t it. The beef take at least an hour to tendorize. While the recipe calls for beef chuck that is cubed, any beef cuts can be used. I used beef back ribs because I think the bone adds to the flavor of the stew. This dish is best served hot with steamed rice.

3 tablespoons cooking oil
3 cloves garlic, crushed
1 large onion, sliced
2 lbs. beef chuck, cubed
1/4 cup soy sauce
2 pieces bay leaves
2 cups beef broth or water
8 ounces tomato sauce
1 tablespoon brown sugar
2 large potatos, cubed
1 cup of carrots, cubed
1/2 cup green bell pepper, cubed
1/2 cup red bell pepper, cubed
salt to taste

Heat cooking oil in a heavy pot. Add and saute garlic and onion. Add beef and cook until browned. Add soy sauce, bay leaves and broth. Simmer on low to medium for 45 to 60 minutes or until meat is tender. Add tomato sauce and brown sugar. Stir. Add potatoes and carrots and cook for about 15-20 minutes or until the potatoes are soft. A dd bell peppers. Simmer for 5 minutes. Place in a serving plate and serve hot with rice.