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Rich Beef Stew (Caldereta) Recipe

Rich Beef Stew (Caldereta) Recipe

Rich Beef Stew (Caldereta) Recipe

Caldereta, another Filipino dish tracing its roots to Spain, is a rich stew made of beef stir-fried in olive oil and simmered to perfection in a tomato sauce. Originally, goat meat was used for this dish, but nowadays, beef, pork or chicken are used.

Ingredients :

    • 1/4 cup (60 ml) olive oil
    • 6 cloves garlic, minced
    • 2 medium onions, diced
    • 11/2 cups (125 g) diced fresh tomatoes or one 14-oz (400-g) can peeled tomatoes
    • 1 bell pepper, deseeded and thinly sliced
    • 1 lb (500 g) beef sirloin, cubed
    • 4 oz (125 g) beef liver, cubed
    • 2–3 cups (500–750 ml) beef stock or 1 teaspoon beef stock granules mixed with 2–3 cups (500–750 ml) hot water
    • 1 tablespoon tomato paste
    • 1 teaspoon freshly ground black pepper
    • 1/2 cup (50 g) green olives
    • 1–2 dill pickles, cubed
    • 3–4 finger-length chilies (siling mahaba), sliced
    • 1/2 cup (125 ml) whipping cream
    • 1/2 cup (11/2 oz/ 50 g) grated Parmesan cheese
    • 1 red bell pepper or pimento, cut into strips, to garnish (optional)

Method :

    1. Heat the oil in a saucepan and stir-fry the garlic until golden brown, then stir-fry the onions until translucent. Add the tomatoes and bell pepper, and cook until they soften. Add the beef and liver, and stir-fry for a few minutes. When the liver is cooked, remove it from the saucepan and set aside in a small bowl.
    2. Add the beef stock and tomato paste, and simmer over low heat until the beef is tender, about 45 minutes. Season with the pepper.
    3. Add the olives, dill pickles and chilies. Mash the liver with a fork and return to the saucepan.
    4. Cook until the sauce thickens, about 5 to 7 minutes, then add the cream and cheese, and mix well. Remove from the heat, transfer to a platter and garnish with the bell pepper or pimento strips.

Serves 4    
Preparation time : 30 mins
Cooking time : 1 hour