2 lbs beef (stew or chuck)

2 medium carrots (cut into chunks)

2 medium potatoes (quartered)

½ red bell pepper (quartered)

½ green bell pepper (quartered)

1 onion (chopped)

1 medium tomato (chopped)

2 cloves garlic (chopped)


2 tbsp butter

2 tbsp oil

1 tbsp sugar

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp lemon juice

1 ½ cup water

½ cup broth

¼ cup tomato juice

¼ cup frozen green peas

2 bay leaves

½ tsp herbes de Provence

1 tsp Steak Spices or your favorite meat spice

½ tsp black peppercorns

½ tsp red chili pepper flakes (optional)


Season the meat:

¼ tsp ground cloves

Salt and pepper to taste

1 tbsp Worcestershire sauce

1 tbsp flour


Preheat the oven to 350°. In the meantime, season the meat with salt and pepper, ground cloves, Worcestershire sauce, and sprinkle with some flour.

Heat the dutch oven/pot and sauté the onions until brown, add the tomatoes and cook for about 2 minutes, then add the garlic.

Brown both sides of the meat. Season with steak spice, herbs, peppercorns, bay leaves, red chili pepper flakes, and soya sauce; then add the liquids (water, broth, tomato juice) and the sugar. Stir well.

Mechado (Beef Dish)

Place in the oven and let it cook for 1 ½-2 hours checking the liquid once in a while. Feel free to add/adjust the liquid by adding some water if necessary.

Mechado (Beef Dish)

Now let’s add the carrots and potatoes; let it cook for another 30 minutes. Sorry about the peas, it wanted to go in right away! 🙂

Mechado (Beef Dish)

Lastly, add the bell peppers, peas, fish sauce and cook for another 15 minutes.

Mechado (Beef Dish)


Mechado (Beef Dish)

Yummy with rice of course!

Mechado (Beef Dish)


Cooking Video

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