Caldereta Filipino Recipes

BEEF CALDERETA RECIPE

Beef Caldereta Recipe image

Provided by Panlasang Pinoy Recipes

Number Of Ingredients 14

Ingredients

1 Kg Beef (cubed)
3 cloves Garlic (crushed and chopped)
1 Onion (finely chopped)
4 cups Water
1 cup Red Bell Pepper (cut into strips)
1 cup Tomato Sauce
½ cup Liver Spread or Liver paste (processed using blender)
1 tsp. crushed Chili
3 large Bay Leaves
2 cups Potatoes (cubed)
2 cups Carrots (cubed (small))
1 cup Cooking Oil
2/3 cup Green Olives (the salty and sour taste of green olives gives a very nice flavor for this dish)
salt and pepper to taste

Steps:

Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown.
Remove the fried carrots and potatoes from the pan and set aside.
In the same pan where the vegetables were fried, sauté the garlic and onions.
Add the beef and simmer for 5 minutes.
Add water and let the beef boil until tender (about 30 minutes using a pressure cooker).
Add the tomato sauce and liver spread and simmer for 10 minutes.
Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes.
Add salt and pepper to taste.
Serve Hot. Excellent with white rice.

CALDERETA (FILIPINO BEEF AND CHORIZO STEW)

Caldereta (Filipino Beef and Chorizo Stew) image

Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables. Best served with white rice!

Provided by steve2464

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef chuck, cubed
12 ounces chorizo sausage
¼ cup garlic, minced
¼ cup white vinegar
¼ cup soy sauce
2 tablespoons olive oil, or as needed
1 onion, chopped
1 green bell pepper, chopped
3 cups tomato sauce
2 cups peeled and cubed potatoes
1 cup drained canned peas
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

Nutrition Facts : Calories 641.1 calories, Carbohydrate 27.5 g, Cholesterol 118.5 mg, Fat 42.6 g, Fiber 5.2 g, Protein 37.2 g, SaturatedFat 15.2 g, Sodium 2408.5 mg, Sugar 9 g

CALDERETA (FILIPINO BEEF STEW)

Caldereta (Filipino Beef Stew) image

A Filipino beef stew traditionally cooked with goat, but it's usually not available in most markets. You can get creative with this dish such as adding garbanzo beans, peas, and raisins. Optional: add 4 ounces of liver pate in place of tomato paste. Serve hot over a bed of rice.

Provided by MattOlay V-H

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h25m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil
1 ½ pounds cubed beef stew meat
salt and ground black pepper to taste
3 cloves garlic, crushed
3 cups water
½ cup unsweetened pineapple juice
1 onion, chopped
1 (14 ounce) can tomato sauce
¼ cup tomato paste
2 red potatoes, diced
1 red bell pepper, sliced
1 large carrot, sliced diagonally
½ pound miniature cocktail sausages
1 (8 ounce) can pineapple chunks, undrained
1 (6 ounce) can medium pitted ripe olives, drained
3 large bay leaves
1 tablespoon hot pepper sauce (such as Tabasco®)

Steps:

Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 25.2 g, Cholesterol 86.1 mg, Fat 35.7 g, Fiber 4.3 g, Protein 26 g, SaturatedFat 11.9 g, Sodium 1168.1 mg, Sugar 15.1 g

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