Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Machado (Filipino Beef Stew)
A rich, slow‑braised Filipino beef stew (Machado) packed with chuck, short ribs, pork belly, potatoes, carrots, peppers and a savory umami broth. Marinated in soy sauce, calamansi juice and spices, then braised until the meat falls apart. Perfect for holiday gatherings or comforting weeknight meals.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Marinating the beef for at least 4 hours.
- • Rendering the pork belly to collect flavorful fat.
- • Searing the meat in batches to develop a deep crust.
- • Cooking the tomato paste until it darkens.
- • Braising low and slow until the meat is fork‑tender.
Safety Warnings
- • Handle hot oil and rendered pork fat carefully to avoid burns.
- • Ensure the stew reaches an internal temperature of at least 160°F (71°C) for food safety.
- • Use oven mitts when handling the hot Dutch oven.
- • Be cautious when deglazing with hot liquids; steam can cause burns.
You Might Also Like
Similar recipes converted from YouTube cooking videos
SPANISH BREAD
A soft, buttery Filipino Spanish Bread – a sweet, slightly sticky roll filled with a sugary breadcrumb paste. Perfect for breakfast, snacks, or midnight cravings. This recipe follows Chef RV Manabat’s easy‑mix‑and‑rise method, using a stand mixer or by hand, and includes tips for authentic flavor, shaping, and storage.
Chicken Adobo
A comforting Filipino chicken adobo made with soy‑marinated thighs, simmered in a tangy vinegar and coconut milk sauce until dark, sticky, and full of flavor. Serve over fluffy white rice for a satisfying meal that keeps well for several days.
Classic Chicken Adobo
A rich, tangy Filipino chicken adobo made with bone‑in drumsticks and thighs, simmered in a blend of garlic, black pepper, palm and brown sugar, rice vinegars, dark and regular soy sauce, and bay leaves. The sauce reduces to a glossy glaze and is finished with scallions and sesame seeds.
THE SECRETS TO MAKE THE BEST CRISPY AND JUICY FRIED CHICKEN!!! SO DELICIOUS, BETTER THAN TAKE OUT!!!
A Filipino‑style ultra‑crispy fried chicken made with fish sauce, cornstarch, and a light flour coating. The batter rests for extra crunch, and the chicken is fried to a golden brown while staying juicy inside.
Chicken Adobo Is The Ultimate Comfort Food
A comforting Filipino chicken adobo made with bone‑in, skin‑on thighs, marinated in light soy sauce, cane vinegar and garlic, then braised to tender perfection. Served over aromatic garlic‑coconut fried rice with a splash of fish sauce, this dish balances salty, sour and sweet flavors for a satisfying dinner.
Maya Tomato Spinach Soup
A comforting Filipino-inspired tomato soup packed with fresh spinach, herbs, and a touch of butter for richness. Made with simple pantry staples and a Maggi cube for umami, this one‑pot soup is quick to prepare and perfect for a cozy dinner.