Coree’s Filipino Beef Mechado (Mechadong Baka)

Anyone who has ever tasted Filipino food loves it and anyone who is married to a Filipino knows getting a recipe off of an in-law is anything but easy. Most of the time, at least in the case of my in-laws my mom has been making the dish for so long she doesn’t use a recipe and does not always know what she puts in it.

Case in point, Beef Mechado. Like Beef Stew, this dish is always great and a staple in the Filipino diet. This recipe however I’ve modified to make it easy for anyone to make and without marinating the meat for a couple of days yet getting the same effect.



1 Can of Organic Diced Tomatoes

1 Jar of Sharwoods Madras Sauce

1 1.5 L of Organic Vegetable Stock

1 1/5 Cups of Small Yellow Potatoes

1/2 Large White Onion

2lbs of Sirloin Beef

1 Red Pepper

2 TBSP Butter

Salt and Pepper to Taste

1 TSP Garlic Powder

3 TBSP Olive Oil



Take the beef , we get ours at Costco, cut up into more bite size pieces and add salt and pepper to the raw meat. Heat 2 TBSP of Olive oil and 1 TBSP of Butter in a frying pan then  throw in the seasoned beef in just to cook the outside edges.

Once lightly cooked, add the beef into a larger pot which will hold all the ingredients, a slow cooker will also do just perfect here.

Now heat the rest of the olive oil and butter (1 TBSP each) and throw in the onions, peppers and the can of tomatoes to cook for 5 minutes. Add in the jar of Madras stir until it is mixed and add to the beef in the other pot.

Pour in the vegetable stalk and add the small potatoes into the same pot or slow cooker and cook for a minimum of 2 hours and up to 4 or more.


*Remember, the longer you cook the beef the more it gets tender.

Serve over rice, here we used brown long grain rice.