EAT: INSTANT POT FILIPINO BEEF MECHADO STEW

Sharing my favorite Filipino dishes with my children is an important parenting goal, because I want them to build a proud, strong connection to their Filipino heritage. And since I’m a working mom, I rely on my trusty Instant Pot to help me make the Filipino meals that my parents and aunts would spend the afternoon cooking, but for me, in less than an hour. Today I’m sharing a delicious Filipino recipe favorite that I could never master without my Instant Pot, Filipino Beef Mechado Stew.

Beef Mechado featured by top US wellness blogger Sylvie in the Sky

INSTANT POT FILIPINO BEEF MECHADO STEW

Ingredients

• 2 tbsp coconut oil

• 2 lbs beef stew meat, cut into 1 inch cubes

• 1/2 large onion, chopped

• 8 cloves of garlic, minced

• 1/4 cup tamari or soy sauce

• 1 29 oz can tomato sauce

• 1 can tomato paste

• 1 small lemon, cut into wedges

• 4 bay leaves

• 3 Yukon Gold potatoes, cut into 1 inch cubes

• 1 lb carrots, peeled and chopped

•1 large green bell pepper, chopped

• Brown Rice

Directions:

1. Set Instant Pot to Saute. Add 2 TB of Coconut or Olive Oil to the Instant Pot. Season the beef with sea salt and pepper.

2. Add 1/3 of the beef cubes to the Instant Pot and sear 1-2 minutes per side. Set aside on a plate. Repeat.

3. Add chopped onions to the Instant Pot and saute for 2-3 minutes. Add the chopped garlic. Cook for 4-5 minutes or until the onion is soft.

4. Add back the cooked beef cubes to the Instant Pot and mix in with the onions and garlic. Add 1/4 cup of tamari to deglaze the pan. Add in the can of tomato sauce, tomato paste, lemon, and the bay leaves to the Instant Pot and mix well. You will remove the lemon and bay leaf at the end.

5. Put the Instant Pot lid on, seal (make sure the vent switch is set correctly!), and set the cooking time for 25 minutes.

6. When the 25 minutes complete, move vent switch and release steam manually and carefully.

7. Add the chopped Yukon gold potatoes, carrots, and bell pepper to the Instant Pot and mix well. Add back the lid, seal, and set the Instant Pot cook time to 12 minutes.

8. When the 12 minutes it up, move the vent switch and release naturally.

To serve, remove the bay leaf and lemon, season with salt and pepper, and serve over brown rice or cauliflower rice for a more healthy option.

Enjoy!

Beef Mechado featured by top US wellness blogger Sylvie in the Sky

Loving this beef mechado recipe? Take a look here for more of my food favorites!

Leave a Comment

2 Comments

  1. Jared Ruman wrote:

    This looks delicious! YUM!

    Posted 2.16.19 Reply
  2. Lee Ann Roberts wrote:

    Doesn’t this recipe need more liquid? I’d think it would burn with only tomato sauce and a little tamari as the liquids, especially with a whole can of tomato paste in the ingredients. I’m going to try this tonight, but I will add some low-sodium chicken broth before I start pressure cooking it.

    Posted 1.30.19 Reply