Beef Mechado without Tomato Sauce
Enjoy all the rich, tender flavors of classic Filipino Beef Mechado without using tomato sauce. This version relies on soy sauce, fresh tomatoes, and spices to create a savory, comforting stew that’s perfect for family meals.
For more hearty meals, try dishes like beef Giniling, beef salpicao and garlic pepper beef —perfect for the whole family
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Why you'll love this recipe
Tender beef simmered to perfection.
Uses fresh tomatoes for a rich, natural flavor.
Quick and easy Filipino recipe for weeknights.
Perfect for family meals or special occasions.
Enjoy authentic Filipino flavors without canned tomato sauce.
What is Beef Mechado?
Beef Mechado is a traditional Filipino stew featuring tender beef simmered in a savory, slightly sweet sauce. The beef is usually marinated and then slow-cooked with tomato sauce, soy sauce, garlic, onions, and aromatic spices, often accompanied by vegetables like potatoes, bell peppers and carrots.
Its name comes from the Spanish word mecha, meaning “wick,” referring to the practice of larding the beef with pork fat to keep it moist—much like a candle wick.
Why we skip tomato sauce
Instead of using tomato sauce, this recipe combines tomato paste and fresh tomatoes to give the Beef Mechado a richer, more natural flavor.
Tomato paste adds depth and color, while fresh tomatoes provide a bright, slightly sweet freshness—creating a perfect balance without relying on processed sauce.
How to make Filipino Beef Stew
Step 1. Marinate beef with soy sauce and salt and pepper for 30 minutes.
Step 2. Brown beef both sides and set it aside.
Step 3. Saute aromatics, onion, garlic and fresh tomatoes until fragrant and tomatoes is slightly softened.
Step 4. Return beef to the pan, add tomato paste, water and bay leaves. Stir in oyster sauce and sugar until well combined. Simmer in 1 hour and 30 minutes until beef is tender.
Step 5. Add in vegetables. Season with salt and pepper if needed.
Step 6. Enjoy beef mechado with rice.
Note: You can find the complete recipe in the recipe card below.
Ingredients Needed
Here are the list of ingredients of beef mechado;
- Beef chuck or brisket – Tender and flavorful; can substitute with sirloin or stewing beef.
- Soy sauce – Adds savory depth; I am using silver swan soy sauce, you can use tamari or any low sodium soy sauce.
- Calamansi or lemon juice – Brightens flavor; use lemon, lime or vinegar if unavailable.
- Onion & garlic – Aromatics for richness; shallots work too.
- Fresh tomatoes & Paste - For creamy sauce.
- Vegetables - Potatoes ,carrot & bell peppers- adds heartiness.
- Bay leaves – For aroma.
- Oyster sauce & brown sugar – Enhances umami and sweetness; try soy/mushroom sauce and honey/maple sugar instead.
- Cooking oil & salt & black pepper – For cooking and seasoning; any neutral oil works, adjust salt to taste.
Storing and Reheating
To store, let the stew cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3–4 days or frozen for 1-2 weeks.
To reheat, warm the refrigerated stew in a saucepan over medium heat, adding a splash of water or broth if the sauce has thickened.
If frozen, thaw it overnight in the fridge before reheating on the stove over low to medium heat. Stir occasionally while reheating to keep the sauce smooth and prevent sticking.
Frequently Asked Questions
Yes! You can cook Beef Mechado in an Instant Pot, and it’s actually a great way to make it tender and flavorful in less time.
Yes! You can make them with tomato sauce, it’s actually the traditional way. Just replace fresh tomatoes with tomato sauce and adjust seasoning to taste.
Did you make this today? I’d love to hear in the comment section below. Or follow and tag me on Facebook and Instagram.
Recipe
Beef Mechado without Tomato Sauce
Ingredients
- 1½ pounds beef cut into cubes
- half lemon juice for marinade
- 2 tablespoon soy sauce for marinade
- 2 tablespoon oil
- 2 cloves garlic minced
- 1 medium onion peeled and sliced
- 2 medium tomatoes cubed
- 2 tablespoon tomato paste
- 3-4 cups water start with 3 cups and more if needed
- 2 tablespoon oyster sauce
- 3 tablespoon brown sugar
- 2 pieces bay leaves
- 2 medium potato (yellow) peeled and cubed
- 1 medium carrots peeled and cubed
- 1 medium bell peppers seeded and cubed
- salt and pepper to taste
Instructions
- Marinate beef with soy sauce and calamansi or lemon juice. Let it sit for at least 30 minutes.
- In over medium heat pan, add oil, add beef and sear until lightly browned on all sides. Set it aside.
- In the same pan, heat oil and sauté garlic, onion and tomatoes until fragrant.
- Add browned beef back to the pan, stir in tomato paste until well combined.
- Pour in water, then add bay leaves, oyster sauce, brown sugar, salt, and pepper. Cover and simmer for 45–60 minutes in low heat until the beef is tender. Tip: Add more broth if needed or extend the simmering time for extra tender beef
- Stir in potatoes and carrots and cook for 8-10 minutes until vegetables are soft. Add bell peppers and simmer for another 5 minutes.
- Taste and add salt and pepper if needed.
- Serve with rice and enjoy!
Nutrition
Did you make this today? I’d love to hear in the comment section below. Or follow and tag me on Facebook and Instagram.
