Slow Cooker Mechado
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
July 12, 2025
Beef Mechado is a classic Filipino tomato-based stew traditionally simmered low and slow until the beef is melt-in-your-mouth tender. It’s savory, tangy, and deeply comforting—perfect over a bowl of hot white rice. Using a slow cooker makes it even easier, especially for busy days with a little one around. You can set it and forget it while the flavors develop beautifully on their own.
Ingredients (19)
Ingredients (19)
Instructions
Heat oil in a large skillet over medium-high heat. Sear the beef (2 ⅕ lb) until browned on all sides and season lightly with salt. Transfer to the slow cooker.
Add the diced onion (1), minced garlic (6 cloves), bay leaves (2–3), crushed tomatoes or tomato sauce (1 15-oz can), broth (15 oz), beef bouillon (1 Tbsp), tomato paste (1 Tbsp), soy sauce (3 Tbsp), dark soy sauce (3 Tbsp), Worcestershire sauce (½ Tbsp), lemon juice (½ lemon), and fish sauce (1 Tbsp) to the slow cooker. Stir gently to combine.
Cook on High for 2.5 hours.
Then add the chopped potato (1 large), carrots (3–4), diced bell peppers (2), and some freshly cracked black pepper (to taste).
Continue cooking for at least 1.5 more hours, until the beef is fork-tender and the flavors are rich and developed.
Preferably 2–3 more hours (total of 5–6 hours)
Taste and adjust seasoning as needed. Serve hot over steamed white rice.
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