Crock Pot Beef Mechado

This Crock Pot Beef Mechado is a rich and flavorful recipe, which includes stewing beef and tomato sauce. It’s a classic, foolproof recipe, ready in about 8 hours and 20 minutes.

Crock Pot Beef Mechado Ingredients

• 2.2 lbs (1 kilo) stewing beef with some fat (like chuck roast), cut into 2-inch chunks
• 1 tbsp cooking oil
• 1 large onion or shallot, chopped
• 4 garlic cloves, peeled and crushed
• 2 plum or Roma tomatoes, chopped
• 2 strips bacon, chopped (optional)
• 3 red potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 8 oz can of tomato sauce
• ¼ cup vinegar
• 1 tbsp fish sauce or soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar (or to taste)
• 2 bay leaves (dried or fresh)
• 1 piece each halved red and green bell peppers, chopped
• Salt and pepper to taste

How To Make Crock Pot Beef Mechado

1. Season and sauté the beef: Sprinkle beef chunks with salt and pepper. Heat oil in a skillet or Dutch oven and sauté onions and garlic for 2–3 minutes.
2. Brown the beef and tomatoes: Add beef and chopped tomatoes. Cook for 6–8 minutes until beef starts to render fat. This “sangkutsa” step enhances flavor.
3. Layer the slow cooker: Place bacon (if using) at the bottom of the slow cooker. Add sautéed beef and all accumulated juices on top.
4. Add vegetables and sauce: Layer in potatoes and carrots. Pour in tomato sauce, vinegar, fish sauce or soy sauce, Worcestershire sauce, and brown sugar. Stir gently. Add bay leaves.
5. Slow cook: Cover and cook on high for 4 hours or low for 8 hours, until beef is fork-tender.
6. Add bell peppers: Stir in red and green bell peppers during the last 15–20 minutes of cooking. Cook until just tender.
7. Season and serve: Adjust salt and pepper to taste. Serve hot with steamed rice and drizzle with sauce.

Recipe Tips

• What cut of beef is best for Mechado?
  Chuck roast or other stewing beef with fat gives the best results.
• Can I skip the searing step?
  You can, but browning the beef first adds deeper flavor.
• What if I don’t have fish sauce?
  Use soy sauce as a substitute, though it will alter the flavor slightly.
• How to avoid mushy bell peppers:
  Add them during the last 15–20 minutes to keep them crisp-tender.
• Can I use canned tomatoes instead of fresh?
  Yes, but fresh plum or Roma tomatoes offer better texture and taste.

What To Serve With Beef Mechado

This dish is traditionally served with rice, but here are other great sides:

• Steamed white jasmine rice
• Garlic fried rice
• Pickled vegetables (atchara)
• Roasted eggplant salad
• Sautéed green beans

How To Store Beef Mechado

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

Beef Mechado Nutrition Facts

• Calories: 305
• Carbohydrates: 9g
• Protein: 26g
• Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 502mg
• Fiber: 2g
• Sugar: 6g
• Vitamin A: 4575 IU
• Vitamin C: 26mg
• Calcium: 48mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I need to peel the potatoes?
Yes, peeling helps them absorb more flavor and creates a smoother texture.

Can I make this without bacon?
Yes. Bacon is optional and mainly adds richness if you’re using lean beef.

Why is my Mechado too sour?
Try reducing the vinegar slightly or balancing it with more sugar to taste.

Can I cook this overnight?
Yes, on low for 8 hours makes it ideal for overnight or workday cooking.

How to make this spicier?
Add sliced chili peppers or a dash of chili flakes during cooking.

Try More Recipes:

• Crock Pot Beef Manhattan
• Crock Pot Beef Lo Mein
• Crock Pot Beef Heart