Main Dish
Mechado with Bell Peppers
About this dish
This classic Filipino beef mechado gets a cheerful upgrade with sweet bell peppers in a rich, tangy tomato sauce. The slow-simmered beef turns tender and flavorful, while the peppers add a pop of color and freshness.
Liza's tip: the longer it simmers, the more love you taste!
Ingredients
UK and US measurements are both included for every recipe.
beef chuck
protein1 kg
Imperial measurement: 2.2 lbs
soy sauce
seasoning60 ml
Imperial measurement: 1/4 cup
calamansi juice
liquid3 tbsp
garlic
herb6 cloves
onion
vegetable1 large
tomato sauce
liquid240 ml
Imperial measurement: 1 cup
water
liquid250 ml
Imperial measurement: 1 cup
bay leaves
herb2 leaves
black peppercorns
spice1 tsp
potato
vegetable2 medium
carrot
vegetable1 large
red bell pepper
vegetable1
green bell pepper
vegetable1
cooking oil
fat3 tbsp
salt
seasoningto taste
Method
Marinate the Beef
In a bowl, combine beef cubes with soy sauce and calamansi juice. Mix well and marinate for at least 30 minutes, preferably 1 hour, to tenderize and infuse flavor.
Sear the Beef
Heat cooking oil in a large pot over medium-high heat. Remove beef from marinade (reserve marinade) and sear in batches until browned on all sides. Do not overcrowd. Transfer to a plate and set aside.
Sauté Aromatics
In the same pot, sauté garlic until fragrant, then add onion and cook until softened, about 3 minutes.
Simmer the Beef
Return beef to the pot. Add reserved marinade, tomato sauce, water, bay leaves, and peppercorns. Bring to a boil, then lower heat to a simmer. Cover and cook for 1 hour or until beef is tender.
Add Vegetables
Add potatoes and carrots to the pot. Continue simmering for 10 minutes, until vegetables are almost tender.
Add Bell Peppers
Stir in red and green bell pepper strips. Cook for another 5 minutes, just until bell peppers are tender but still vibrant. Season with salt to taste.
Serve
Remove bay leaves. Transfer to a serving dish and serve hot over steamed rice. Enjoy the splash of colors and flavors!
Equipment
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Nutrition facts
Tips
- For best results, marinate the beef overnight in the refrigerator—it makes the meat extra tender and flavorful.
- If you can't find calamansi, lemon juice works beautifully as a substitute.
- Add the bell peppers at the very end to keep their vibrant color and crunch.
Serving suggestions
- Serve steaming hot over a bed of fluffy white rice with an extra drizzle of the rich sauce. Pair with a side of pickled papaya or cucumber salad to cut through the richness.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.