Weekend… a time to spend much with my family… maybe not enough but better than nothing. Enjoy some hefty meals at home, sleep, watch TV, DVD marathon, read books. Why is two days always not enough right? Oh well, about family meals, here is a Pinoy Mechado or Beef Stew recipe done the “quick and easy” way. It’s true that most beef stews are done around 5 hours or so but I’d optimize my weekends with a lot more stuff that being confined in the kitchen for that long. Though I love being in the kitchen, spending time and eating with family is way better.
My original plan was to cook bicol express but when I saw how good the Mechado cut of Farm Fresh in SM Supermarket yesterday, it got me inspired. I’ve never cooked Mechado so this is a first. Clueless about the ingredients, I started heading to Del Monte sauces to look for anything that mentions Mechado. To my luck, there is a Quick and Easy sauce for this dish. Grabbing 2 packets, laurel leaves, and potatoes, I’m ready to take on this challenge.
Listed somewhere here is the recipe and cooking instructions. Suffice to say, my first take in this beef stew is successful and my family was happy about the tenderness of the beef and the delicious sauce. Simply done for simple joys
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Note: Some modifications were made to the recipe written on the sauce pack.
1 Kilogram Beef Mechado Cut or Beef Cubes
6 Cups Water
2 Piece Onion, diced
2 Piece Potato, cubed
2-3 Piece Laurel leaves
1/2 Tsp pepper
1/2 Tsp salt
2 Tsp sugar
2 Packs Del Monte Quick and Easy Mechado sauce
Preparation and Cooking:
1. Cook the beef in 6 cups of water using a pressure cooker. Boil for about 15 minutes. If you have no pressure cooker, boil for 45 minutes or until beef is tender.
2. Get 3 cups of beef broth from step (1) to boil the pre-cooked beef, now with the potatoes.
3. When potatoes are almost done, add in the rest of the ingredients, make sure to mix well. Cove the pot and simmer for 10 mins.
4. Serve and enjoy with steamed rice like how Pinoys eat almost every dish with rice
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