Beef Mechado
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 195.5
- Total Fat: 5.0 g
- Cholesterol: 51.0 mg
- Sodium: 556.2 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.7 g
- Protein: 21.1 g
View full nutritional breakdown of Beef Mechado calories by ingredient
Introduction
This is a Filipino style beef stew with additional vegetables. It can be prepared on the stovetop or in a crock pot. It is traditionally served with white rice but for a healthier option, you can serve it with brown rice. This is a Filipino style beef stew with additional vegetables. It can be prepared on the stovetop or in a crock pot. It is traditionally served with white rice but for a healthier option, you can serve it with brown rice.Number of Servings: 8
Ingredients
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1 1/2 lbs. beef stew meat, cut into 1 1/2 inch cubes
1 garlic clove, chopped
1/2 onion, chopped
1 tbsp olive oil
14.5 oz can of diced tomatoes, with juice
1/4 c. soy sauce (can sub low sodium, if necessary)
1/4 c. vinegar
1 tbsp peppercorn (whole)
2 bay leaves
3 red potatoes, cubed
1 c. baby carrots
1 red pepper, cut into strips
Directions
STOVETOP DIRECTIONS
Heat up some olive oil and brown the stew meat in batches and set aside. Sweat the garlic and onions before returning meat back to the pan. Add the canned diced tomatoes, soy sauce, vinegar, bay leaves and peppercorns. Bring to a boil and then lower to a simmer. Simmer for 1 1/2 hours or until the meat is tender. Add potatoes, carrots and red pepper strips. Simmer without the cover for another half hour. Remove bay leaves and serve.
CROCKPOT METHOD
Mix together the tomatoes, soy sauce, vinegar, peppercorns and bay leaves. Add meat and vegetables to the crock pot. Pour sauce over top and stir to ensure everything is well coated. Cook on low for 6+ hours or on high for 4 hours.
Makes 8 (3/4 cup) servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LILEMPRESSMOMMY.
Heat up some olive oil and brown the stew meat in batches and set aside. Sweat the garlic and onions before returning meat back to the pan. Add the canned diced tomatoes, soy sauce, vinegar, bay leaves and peppercorns. Bring to a boil and then lower to a simmer. Simmer for 1 1/2 hours or until the meat is tender. Add potatoes, carrots and red pepper strips. Simmer without the cover for another half hour. Remove bay leaves and serve.
CROCKPOT METHOD
Mix together the tomatoes, soy sauce, vinegar, peppercorns and bay leaves. Add meat and vegetables to the crock pot. Pour sauce over top and stir to ensure everything is well coated. Cook on low for 6+ hours or on high for 4 hours.
Makes 8 (3/4 cup) servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LILEMPRESSMOMMY.
Member Ratings For This Recipe
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MA5177
