30-Minute Mechado — Filipino Beef Stew
Tender beef braised in a tangy soy-tomato sauce with potatoes and olives — the quick version uses pre-cut beef and beef broth to keep it under 30 minutes. Serve over rice for an authentic weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lb beef chuck or stew meat, cut into 1-inch cubes
- 1.5 cup beef broth
- 3 tbsp soy sauce
- 2 tbsp tomato paste
- 1 lb waxy potatoes (red or Yukon gold), cut into 1-inch cubes
- ½ cup green olives, pitted
- 1 medium yellow onion, diced
- 1 tbsp white vinegar
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium-high. Brown the beef in batches, ~3 minutes per batch without stirring too much — don't crowd the pan.
- 2
Remove beef and set aside. Add diced onion to the pot and cook until softened, ~2 minutes, stirring occasionally.
- 3
Stir in tomato paste and cook for 1 minute until fragrant. Add soy sauce, beef broth, and vinegar — scrape up any brown bits from the bottom.
- 4
Return beef to pot. Add potatoes and olives. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes.
- 5
Uncover and simmer for 5 more minutes until beef is tender and potatoes are fork-tender. Taste and adjust salt and pepper.
- 6
Serve hot over steamed white rice.
Tools you’ll need
- large pot or Dutch oven (6-quart)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons and cups
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