Mechandong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling. To help add flavor, an incision was made into each piece of meat and a strip of pork fat was inserted, as described at Kawaling Pinoy. This technique is what gave the stew its name- Mecha meaning wick for the strip of pork fat sticking out of the beef like a candle. I served the Mechado over a bed of steamed white rice, but Chad also likes it with Pandesal (Filipino Rolls).
While looking through recipes, I found varying amounts of soy sauce. Start with two tablespoons and bump up to 4 tablespoons based on taste.
I added a combination of onions, carrots, and potatoes to the stew. Chopped bell peppers are also popular.
The recipe is easily doubled to serve more people or make enough for leftovers. As with many stews, the flavor is even better the next day.
Calamansi (Kalamansi, Calamondin Orange, Golden Lime, Chinese Orange) is a type of citrus native to Southeast Asia. It is a cross between the Mandarin Orange and Kumquat. The fruit has an orange sour flesh and a thin, sweet rind that starts green, but turns orange as it ripens. The rind is often eaten with the flesh to produce a sweet sour flavor. It is commonly found in Filipino cooking, from garnishes to condiments. The fruit can be found in the produce department or the juice frozen in some markets featuring Filipino ingredients. If you are unable to locate it, substitute with lemon (I have seen mixtures calling for 1 part orange juice to 3 parts lemon juice), lime, or Meyer lemon.
Mechadong Baka (Filipino Beef Mechado)
Adapted from The Peach Kitchen and Kawaling Pinoy
Serves 4
2 tablespoons vegetable oil
1 medium onion
3 cloves garlic, crushed
1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces
1 cup water
1/2 cup tomato sauce
3 tablespoons calamansi or lemon juice
2-4 tablespoons soy sauce
2 bay leaves
1 large potato, peeled and cut into 1 inch pieces
1 carrot, peeled and cut into 1 inch pieces
Salt and pepper to taste
Steamed rice for serving
In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides.
Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.
Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.
Serve hot with steamed rice.
This sounds really delicious, and not so dissimilar to stews I’ve made in the past with the exception if the citrus…I’m anxious to try it!
This looks like perfect cold weather comfort food – which is funny, because I know it doesn’t get cold in the Philippines. It’s funny how we associate stews with cold weather here, but in other parts of the world where it’s always warm, it’s just year-round food. I love the addition of citrus!
Loved reading about how this dish got its name. 🙂
This looks just delicious! Thanks
This warm stew looks so inviting for the cold, rainy weather we’ve been having in Los Angeles! I can’t wait to try it!
Luci’s Morsels | fashion. food. frivolity.
I love that you gave some background on this stew. I always find that fascinating. The insertion of pork fat is interesting, but makes great sense. This is definitely an excellent comfort food for those cold winter days. 🙂
This stew looks amazing!!! I’m getting one of those electric pressure cookers soon. I think this may be the first recipe I try in it. The flavor sounds amazing!
Wow that’s fascinating how the original dish was prepared using the pork fat – so clever! I’m hoping we can get our hands on some Calamansi but if not, thanks for including the substitution info. Can’t wait to try! 🙂
What a tasty looking stew! On my way to get beef to try it up! Thanks for sharing!
The recipe sounds and looks amazing! My sis husband is from Guam and she makes a similar beef stew for him but she uses orange juice. I’ve tried and it’s delicious. I’m sure I would love this one too! I’ve seen kalamansi before but never knew people used in stews. So interesting. I have to try this recipe out!
Love stew beef, must try this version!
Wish you a wonderful week!
Gloria & Emanuele (Warm Cocotte Team)
Yum, looks like the perfect dinner 🙂 I love simple recipes with meat and potatoes. Thanks for the recipe!
This sounds like such a flavourful dish. I can just imagine the aroma….and the taste would be amazing.
This recipe sounds so delicious!
Meat, potatoes, and veggies!! I have a couple of boys (husband & son) who would love this. It would be gone in no time.
This looks like such a perfect meal for these cold fall nights! Sounds like a great combo of flavors! Yum!
IT sounds delicious and I’m sure it would be easy to adapt a little for the slow cooker too! I’d never heard of calamansi either and I always love to read about ingredients that are new to me.
This looks so hearty and yummy! Perfect for the cold winter days ahead!
What an awesome sounding meal!
This sounds just perfect for a cold night like tonight!