Tuesday, September 13, 2016

Slow Cooker Beef Mechado

This is the Filipino version of beef stew.  The beef is simmered in tomato sauce, tomato paste and onions. Vegetables like potatoes and green or red peppers are added.  I used the recipe given to me by my sister Bebeng, an excellent cook.  She came over for a visit this past August and she prepared this dish for my grandson Luca's baptism.  For flavoring, my sister uses soy sauce, fish sauce and Worcestershire sauce. She also adds bay leaves and whole peppercorns, commonly used in Filipino dishes with Spanish origin.  Note water is not added at all during the cooking process whether done on the stove or in the slow cooker.  

My sister Bebeng.

My sister Bebeng's Beef Mechado she prepared for Luca's baptism.

I thought Beef Mechado would be a good slow cooker dish since it requires slow cooking step.  Except for the initial sauteing of the onion, garlic and beef, the rest of ingredients are dumped in the slow cooker with them and what would have been slow cooking on the stove under watchful eyes the slow cooker does the rest.  My sister loves to add canned whole button mushrooms.  I did not have any and had just bought fresh whole ones on sale which I used instead.

This is one of my favorite Filipino comfort food.  You will also fall in love with it once you tasted it over rice especially.  The sauce is delicious and will wash away your woes at the end of the day.  It is an excellent party dish also.  With the slow cooker method  this is a cinch to prepare and serve.

My other sister, Menchie, myself and Bebeng at the Rivers Casino in Pittsburgh.

At the Royal Botanical Garden in Canada.

At Flowers in the Attic at Penn Hills, PA.  

Slow Cooker Beef Mechado

  • 2 lbs beef chuck, cut into cubes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp vegetable oil
  • 1-15 oz can tomato sauce
  • 1 1/2 tbsp tomato paste
  • 3 tbsp Soy sauce
  • 1/2 tbsp Worcestershire sauce
  • 1 tbsp fish sauce
  • 2 Bay leaves
  • 1/2 tbsp whole Peppercorn
  • 8 oz whole mushrooms
  • 1 green pepper, sliced
  • 1 yellow or red pepper, sliced
  • 4 small potatoes, cut into large cubes

Saute the onions, garlic and beef in vegetable oil till beef is browned.  Place the mixture in the slow cooker. Add the rest of the ingredients.

Slow cook for 4 hours at high setting or 8 hours at low setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

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