BEEF CALDERETA
This is a tasty dish from the Philippines. I live in the Philippines and this dish was prepared by my Filipino wife, it is the common recipe for Caldereta in the Philippines. It is a rich, very filling meaty dish and when served on a bed of cooked rice can be a one dish family meal.
Provided by George Clement
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,.
- In a separate pan sauté garlic until almost brown. Add to beef and broth.
- Add the tomato sauce and tomato paste and allow to simmer for ten minutes.
- Add bay leaves, bell pepper, carrots, and potatoes.
- Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste.
- Add optional Tabasco sauce.
- Cook until cheese is melted, stir.
- Remove bay leaves.
- Add water if the mixture is too thick.
- Serve hot on individual servings of a bed of cooked rice.
Nutrition Facts : Calories 1250.6, Fat 112.7, SaturatedFat 47.7, Cholesterol 192.4, Sodium 641.8, Carbohydrate 37.3, Fiber 5.3, Sugar 11.7, Protein 22.8
BEEF CALDERETA RECIPE
Beef Caldereta is a traditional Filipino stew made with beef, tomato and soy sauces, red wine, a ton of veggies, and liver pâté!
Provided by CookingTheGlobe
Time 2h55m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 409 kcal, ServingSize 1 serving
BEEF CALDERETA RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 14
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.
SUPERB BEEF CALDERETA RECIPE
There are lots of unique Filipino dishes, but this one is a classic. This is popular on every Filipino occasion, but now, you can make it anytime you want it. Cook and enjoy!
Provided by Eat Like Pinoy
Categories Main Course
Time 3h15m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 872 kcal, Carbohydrate 34 g, Protein 51 g, Fat 60 g, SaturatedFat 26 g, Cholesterol 204 mg, Sodium 1260 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
CALDERETA (FILIPINO BEEF AND CHORIZO STEW)
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
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)
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
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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- Combine all the ingredients for the beef in a large bowl. Toss all together and let it marinate for 15 minutes. Meanwhile, gather and prepare the rest of the ingredients.
- Heat 2 tbsp oil in a large pot. Stir-fry the carrots and potatoes until lightly brown. Season with salt and pepper. Set aside. Stir-fry the bell peppers until fragrant. Set aside.
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- In a deep mixing bowl place the drained meat and add the tomato sauce, catsup, bay leaves, pickle relish, salt, ground pepper, vinegar and soy sauce. Stir to evenly mix the meat with the marinade ingredients. Marinating for at least an hour is preferred but if you don't have the liberty of time just go ahead and cook right away.
- In a heavy pan or wok, heat the oil + margarine and fry the garlic followed by the onion. Continue sautéing until onion is translucent. On top of the garlic and onion, carefully add the meat with all the marinade. Put the lid on and let the sauce to boil. As the meat is heated, it will render some liquid and addition of water is not necessary, at the moment. When the liquid is boiling, give it a few stirs to blend the garlic and onion below with the meat on top.
- Lower the heat to the lowest setting possible, with the liquid still gurgling. Put the lid back on and simmer the meat really slowly. If the liquid is drying out, you can add hot water or beef broth, one cup at a time. Add water a couple of times before the meat gets tender.
- While waiting for the slow process of cooking, prepare your other vegetable ingredients. We need 1 small carrot and 3 pcs potatoes, all peeled and cut into small sizes. If you have pitted green olives use ½ cup as well. About half of one of the potatoes shall be used as thickening agent and will be mashed and mixed with the liver spread and grated cheese later on.
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- Heat oil over medium heat in a pot or deep pan, add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
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- Once the meat is tender, uncover and let it boil to reduce liquids to half. Add the tomato paste, chili and liver spread and let it cook for 5 minutes.
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