Filipino Beef Mechado

Filipino Beef Mechado is a high-protein stew or soup recipe ready in 2 h 30 min. It makes 2 servings, each 680 kcal with 58 g protein. Professional level, 16 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 2 h 30 mintotal
  • Professionallevel
  • 680kcal a serving
  • 58 gprotein
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Filipino Beef Mechado

What is Filipino Beef Mechado

A beef stew of soy and lime marinated beef with potatoes, carrot and bell pepper, simmered in a tomato and beef stock sauce with fish sauce.

More:High-protein beef recipesBeef recipes

How to make Filipino Beef Mechado

Tips from the cook

  • Keep the marinade to 15 to 30 minutes, as the recipe says.
  • Brown the potatoes and carrots separately and add them for the last 15 minutes, so they do not turn to mush.
  • Simmer on low for about 2 hours, until the beef is fully tender.
  • Taste at the end and balance with fish sauce for salt and sugar for sweetness.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Creamy Radish Salad10 min · 70 kcalHot Honey Garlic Bread2 h · 330 kcal

Meal prep and storage

Keeps 3 days in the fridge and reheats well.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Filipino Beef Mechado substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Soy sauce2 options
  • Tamari (labelled gluten-free) 1:1

    Still soy.

    Still contains soy.

  • Coconut aminos 1:1 (sweeter, use a bit more salt)

    Less salty; dark, sold in health-food aisles.

Onion2 options
  • Leek, white and light-green part 1:1 by volume

    Still an allium; raw dishes.

  • Fennel bulb, finely diced 1:1 by volume

    Sweet aniseed note; raw dishes.

Beef stock3 options
  • Vegetable stock (check the label for celery) 1:1 by volume

    Less meaty; vegetable stock typically includes celery.

    Still contains celery.

  • Mushroom broth (a handful of dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume

    Earthy rather than beefy.

  • Miso in hot water (1-2 tsp white or yellow miso per 1 cup water) 1:1 by volume

    Added late, do not boil hard; miso may also carry gluten (not confirmed).

    Still contains soy.

Fish sauce2 options
  • Soy sauce or tamari + squeeze of lime 1:1

    Less funky.

    Still contains soy.

  • Coconut aminos + pinch of salt 1:1

    Sweeter.

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