Beef Mechado (Beef Stew)



  • 2 pounds beef oxtail or beef, cubes
  • ¼ cup lemon juice
  • ¼ cup soy sauce
  • 1 onion, sliced
  • 3 potatoes, cubed
  • 1 cup tomato sauce
  • 1 cup water
  • 1 bay leaf
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • salt and pepper, to season


  • Place the beef, lemon juice, soy sauce, onion, potatoes, bay leaf, tomato sauce and water in the crock pot. Stir to combine.
  • Cover, cook on high for about 4 hours.
  • 30 minutes before serving, put in bell peppers.
  • Serve with rice.

Beef Nilaga (Beef Stew)

This is one of my husband’s favorite meals.  He really likes it when I use a slow cooker because the beef comes out sooo tender.  This is also great on a cold day.  You can also make a sauce, mix lemon juice with fish sauce or salt and crushed chilli pepper. Yum!!!

  • 11 cups water **
  • 4 medium beef shank
  • 2 medium potatoes, cube
  • 1 ½ tablespoon whole black pepper
  • 1 small onion, cube
  • 1 small cabbage and/or pechay
  • fish sauce (patis) or salt, to season
  • chilli pepper (optional)
  • lemon wedges

** You can use beef cubes instead of just plain water.  Dissolve 2 beef cubes with 1 cup of water.  So you will use 10 cups of water and 1 cup beef cube mix


  • Place beef shanks in bottom of slow cooker
  • Add onion and whole black pepper
  • Add water
  • Cover cook on high for about 8 hours.
  • One hour before serving put potatoes
  • 30 minutes before serving, put in cabbage and or pechay
  • Serve with rice

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