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.

Step: 1

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.

Step: 2

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.

Per Serving: 518 calories; protein 26g; carbohydrates 25.2g; fat 35.7g; cholesterol 86.1mg; sodium 1168.1mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.