Filipino Stew Caldereta Recipes

BEEF CALDERETA RECIPE

Steps:

• Season the beef chunks with salt and pepper. In a large pot, heat the oil and brown the beef on all sides, for about 5-6 minutes. Set aside.
• In the same pot, add the onion, carrot, garlic, and red pepper flakes. Cook for 4-5 minutes, until the onion is translucent. Add the tomato paste and cook for a minute more, until the paste is mixed with the veggies and starts browning.
• Add the wine and soy sauce. Bring to a boil and cook until reduced by half, about 2-3 minutes. Add the pâté and tomato sauce. Stir well.
• Return the beef chunks to the pot and pour in enough water to cover the meat. Add the bay leaves. Bring to a boil, cover, reduce the heat, and simmer for about 2 hours, until the meat is fork tender.
• When there are about 10 minutes of cooking left, add the bell peppers and peas. Serve with rice or baguette. Enjoy!

SUPERB BEEF CALDERETA RECIPE

Steps:

• Heat oil in a wide pan over medium heat. Put in potatoes and carrots and cook until lightly browned.
• Remove potatoes and carrots from pot then transfer them onto a plate with a paper towel. Set aside
• In the same pan, remove the excess oil and leave at least 2 tbsp of the oil. Saute garlic until golden brown, then add the onion and saute until softened, Toss bay leaf and mix for a minute.
• Add beef, stir occasionally, and cook until lightly browned.
• Add liver spread and stir,
• Add tomato sauce, tomato paste, water and chili peppers. Bring to a boil.
• Sprinkle with salt and pepper to taste.
• Add coconut milk, stir.
• Cover and cook for about 2 hours or until beef is tender over low heat.
• Add potatoes, carrots and wait until tender.
• Add cheese and cook until cheese is melted and sauce is thickened.
• Add bell peppers and olives then wait for another 1 to 2 minutes until tender.
• Then cover and simmer for at least 3 minutes.
• Serve while hot. Share and enjoy!

CALDERETA (FILIPINO BEEF AND CHORIZO STEW)

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.

CALDERETA (FILIPINO BEEF STEW)

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.