Beef Stew Recipe Filipino Style Food

FILIPINO BEEF STEW (SINIGANG NA CARNE)

Steps:

• Saute onion, garlic, and tomatoes in hot oil in big pot until onion browns.
• Add beef, pork, and enough rice wash or cold water to cover the meat.
• Bring to a boil, lower heat and simmer until meat is tender (1-2 hours).
• Add salt; bring to a boil for 10 minutes.
• Simmer, and add cabbage & radishes.
• Taste for seasonings and add salt & pepper if needed.
• Add more water if necessary and the string beans.
• Simmer until veggies are tender.
• Just before serving, add lemon juice.
• Serve with rice.

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.

BEEF STEW RECIPE FILIPINO STYLE

Steps:

• In a large fry pan, brown the beef over a high heat for a couple of minutes.
• Add onion, garlic, bay leaves, ground cloves, and paprika. Stir and cook for another 2 minutes.
• Pour-in beef broth and let it boil.
• Simmer for more than 1 hour or until beef becomes tender. Add water as needed.
• Add carrots, potatoes, green peas, celery ribs, salt, and pepper. Stir and cook for 8 to 10 minutes.
• Add red bell pepper, and pour-in diluted cornstarch then mix well and cook for another minute.
• Taste and adjust seasoning, then remove from the heat and place to a serving bowl.

MECHADO FILIPINO BEEF STEW

Steps:

• Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.
• Brown garlic in oil, set aside. Brown beef, working in batches if necessary (reserve the marinade). Return beef to pot, add onions and season with patis. When the onions are wilted, add tomato sauce and water and stir. After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper. Let come to a boil, then lower heat to simmer. Add reserved garlic. Let it stew for several hours, stirring occasionally. When meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender. Season with salt and pepper to taste. Serve over rice.