Beef Mechado is a Filipino dish that features tender chunks of beef stewed in a tomato-based sauce. It’s a popular and hearty comfort food in the Philippines, often served with steamed rice. Traditionally, beef mechado is cook in a pot over a stove, but in this recipe we cooked it in a slow cooker for 3 hours on high heat or 6 hours on low heat.

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Mechado and Caldereta are both delicious Filipino meat stews, but they have distinct differences in terms of ingredients, flavours, and sometimes even the meats used.

What is the difference between Mechado and Caldereta?

Here’s a comparison between the two:

1. Meat: Mechado typically uses beef, often in the form of chunks from tougher cuts like chuck or brisket. The beef is slow-cooked until tender. Whilst, the Caldereta can be made with various types of meat, including beef, pork, or even goat. The meat is often marinated and then simmered until tender.
2. Flavour Profile: The sauce of Mechado is tomato-based and often includes soy sauce, resulting in a slightly tangy and savoury flavour. It’s usually seasoned with garlic and onion, and some versions might incorporate lemon juice or calamansi for a citrusy kick. Caldereta on the other hand is characterised by its rich, flavourful sauce that’s made with tomato, liver spread, and sometimes peanut butter or cheese. The liver spread contributes to its distinctive taste, adding depth and richness.
3. Vegetables: While Mechado can include vegetables like potatoes and carrots, they are not as central to the dish as they are in Caldereta. Typically, Caldereta includes a variety of vegetables such as potatoes, bell peppers, carrots, and green peas. These vegetables are a significant part of the dish and add colour and texture to the stew.
4. Special Ingredients: Mechado might contain the occasional addition of vegetables like potatoes and carrots, but its focus is primarily on the beef and tomato-based sauce. The use of liver spread and sometimes peanut butter or cheese sets Caldereta apart from other Filipino stews. These ingredients give Caldereta its unique taste and contribute to its hearty and creamy sauce.

Whilst, both Mechado and Caldereta are Filipino meat stews with tomato-based sauces, they differ in terms of the meats used, the flavour profiles, the role of vegetables, and the presence of special ingredients like liver spread and peanut butter. It’s worth noting that there can be regional variations and personal preferences when it comes to these dishes, but understanding these differences can help you appreciate the unique qualities of each dish.

What does Mechado mean?

“Mechado” is a Filipino dish that features tender chunks of meat, often beef, simmered in a flavorful tomato-based sauce. The term “mechado” is derived from the Spanish word “mechar,” which means “to lard” or “to insert strips of fat into meat.” The dish was influenced by Spanish colonization of the Philippines and showcases a blend of Filipino and Spanish culinary traditions.

In the context of the dish, “mechado” refers to the process of inserting strips of fat (often pork fat or bacon) into cuts of beef to enhance flavor and tenderness. The resulting dish is characterized by its hearty tomato sauce, tender beef, and the infusion of flavors from the cooking process.

Mechado is a beloved comfort food in the Philippines and is often served with rice. It’s a dish that brings together the cultural influences of both Filipino and Spanish cuisines, showcasing the rich history and diverse flavours of the Philippines.

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How to Make Slow Cooker Beef Mechado?

Heat a skillet over medium-high heat with a bit of cooking oil. Sear the beef chunks until they are browned on all sides. Remove the beef from the skillet and set it aside. In the same skillet, sauté the chopped onion until translucent. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed onion and garlic to the slow cooker. Place the seared beef on top of the onions and garlic in the slow cooker. In a bowl, mix together the tomato sauce, beef broth, soy sauce, lemon juice, brown sugar, bay leaves, salt, and pepper. Pour this mixture over the beef in the slow cooker. Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, or until the beef is tender and fully cooked. About 1-2 hours before serving, add the sliced bell pepper, potatoes, and carrot to the slow cooker. Mix everything gently to ensure the vegetables are coated with the sauce. Continue cooking on low until the vegetables are tender. Once the beef and vegetables are cooked to your liking, taste the sauce and adjust the seasoning with salt and pepper as needed. Serve the Slow Cooker Beef Mechado hot over steamed rice. Garnish with sliced green onions or fresh parsley if desired.

If you prefer an Indian recipe: Try this Indian Beef Curry Meatballs

Here’s the recipe for Slow Cooker Beef Mechado:

Ingredients:

• 1 kg beef brisket, cut into chunks
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 2 large potatoes, peeled and cut into chunks
• 1 carrot, peeled and sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice or calamansi juice
• 1 tablespoon brown sugar
• 3 bay leaves
• Salt and pepper to taste
• Cooking oil

Instructions:

1. Heat a skillet over medium-high heat with a bit of cooking oil. Sear the beef chunks until they are browned on all sides. Remove the beef from the skillet and set it aside.
2. In the same skillet, sauté the chopped onion until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the sautéed onion and garlic to the slow cooker.
4. Place the seared beef on top of the onions and garlic in the slow cooker.
5. In a bowl, mix together the tomato sauce, beef broth, soy sauce, lemon juice, brown sugar, bay leaves, salt, and pepper. Pour this mixture over the beef in the slow cooker.
6. Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, or until the beef is tender and fully cooked.
7. About 1-2 hours before serving, add the sliced bell pepper, potatoes, and carrot to the slow cooker. Mix everything gently to ensure the vegetables are coated with the sauce.
8. Continue cooking on low until the vegetables are tender.
9. Once the beef and vegetables are cooked to your liking, taste the sauce and adjust the seasoning with salt and pepper as needed.
10. Serve the Slow Cooker Beef Mechado hot over steamed rice. Garnish with sliced green onions or fresh parsley if desired.

Slow cooking allows the flavours to meld together, resulting in a rich and comforting dish. Just remember to adjust the cooking time based on your slow cooker’s settings and the size of your beef chunks. Enjoy your flavourful and tender Slow Cooker Beef Mechado!

Note: Beef Mechado is often characterised by its tomato-based sauce, but variations can include the addition of other ingredients like olives, raisins, and even hotdogs for extra flavour.

Remember that cooking times may vary based on the size of the beef chunks and the heat level, so it’s important to check for tenderness and adjust accordingly. Enjoy this flavourful Filipino dish that’s perfect for sharing with friends and family!

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