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Okay, by request, my version of the recipe for Filipino "Mechado beef stew".
Many countries have a version of this comfort food, each with each culture's twist. The Filipino style combines rich beef broth with a tomato base and the addition of umami with "patis" (filipino fish sauce). My version adds 5 spice powder and a bit of paprika. The tomato base adds a depth of color and flavor pop to the usual brown broth.
Rusty's Mechado beef stew
- 2 pounds beef stew meat, cut into 2-inch cubes
- ¼ cup oil
- 5 spice powder (not required, but its tasty)
- Paprika
- 2 medium potatoes, peeled and quartered
- (Optional root veggie: rutabaga, parsnip....I prefer these to potatoes)
- Two large tomatoes, largely diced
- 2 medium carrots, peeled and cut into 2-inch cubes, or baby carrots
- Chinese long beans
- 1 onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- juice of 1 lemon
- ¼ cup A-1 steak sauce or Worcestershire sauce
- 1 small can tomato paste
- 2 cups beef broth. I use "Better than bullion" beef concentrate and mix with water according to directions on the jar.
- 2 cups water
- 2 bay leaves
- Filipino fish sauce (Patis)
- 1 small green bell pepper, seeded and cut into cubes
- 1 small red bell pepper, seeded and cut into cubes
- salt and pepper to taste.
- Optional: two large jalapeno peppers, whole
- Dredge beef pieces in a mixture of flour, black pepper, paprika, and a bit of 5 spice powder.
- Heat oil. Cook garlic and onions till fragrant, to flavor the oil. Remove from pot and set aside.
- Cook beef until browned, turning frequently.) Add lemon juice, patis, a few shakes of paprika, A-1/worcestershire, and broth. Stir up any browned bits and continue to cook for about 2 to 3 minutes.
- Add tomatoes, tomato paste and enough water to cover meat. Bring to a boil, skimming scum as necessary. Add bay leaves. Lower heat, cover and cook for about 1 to 2 hours or until beef is tender, stirring occasionally. If water starts to dry out before beef is tender, add additional water in ½ cup increments as needed. Keep beef just covered with fluid.
- Add root vegetables and continue to cook until tender (you can add the whole jalapeno here). Add celery, long beans and green/red peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.
- To thicken the gravy, remove a cup of the cooking fluid. In separate bowl whisk 1/2 cup water with corn starch. Whisk into the hot fluid then add back to pot, stirring well.
- Season with 5 spice powder, salt and pepper to taste. Serve hot with rice.
Keep in mind can adjust water/bullion/tomato paste and thickening to your personal preference. As with many Filipino recipes, we don't usually measure anything. So tweak the recipe to your taste, and I hope the beefy-tomatoey flavor is to your liking!
