Beef Caldereta (Filipino Beef Stew)

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Filed Under: chef montaser masoud

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Who doesn’t love a steaming hot one pot beef stew oozing with flavors on a cold day? Said to originate from Spain, caldereta has since made its presence in every gathering, fiesta or get together all throughout the country. With every bit of fresh and fine ingredients in the market, one could whip this dish anytime they want. Add some zesty cheese and experience the Philippines in a mouthful.

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Ingredients [?]

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  • add   Ingredients:
  • add   Vegetable oil
  • add   1 shallot, diced
  • add   3 cloves garlic, minced
  • add   1/2 kilo beef bones
  • add   1 kilo beef chunks
  • add   1-1/2 cups tepid water
  • add   2 packs caldereta mix
  • add   1/2 cup pineapple juice
  • add   1/2 cup pineapple chunks, drained
  • add   2 pieces carrots, peeled and chunks
  • add   1 cup potatoes, peeled and cubed
  • add   1/2 cup green peas, drained
  • add   3 pieces whole pickles, chopped
  • add   3 tablespoon peanut butter or liver spread
  • add   1 piece pimiento (chargrill 1 red bell pepper, peel and deseeded), chopped
  • add   1/2 cup quick melt cheese, cubed
  • add   Kosher Salt
  • add   Freshly grated Black pepper
  • add   Cheese, grated (Optional)

Instructions

  1. Method:
  2. In a deep pan, boil beef pieces until tender. Drain and save some of the water. Sprinkle with salt and pepper. Set aside.
  3. In a pan over medium heat, saute onion until translucent. Add garlic and cook until brown but not burnt. Add beef pieces and let brown. Do by batched to avoiding crowding the pan.Once done, place all peices in pan. Give a quick stir.
  4. Add water and let simmer for a full minute. Pour in caldereta mix and stir vigorously, dissolving all the granules. Pour in pineapple juice. Let simmer for 10 – 15 mintues. Cover.
  5. Add carrots and potatoes and let simmer until vegetables are cooked but not mushy. Next, add pineapple chunks, quick melt cheese, pimiento, pickles and peanut butter. Mix thoroughly until peanut butter is completely dissolved. At this point, let the dish simmer up to a boiling point to thicken the sauce — let sit for an hour or two or until you achieve your desired consistency and tenderness of meat. Season to taste.
  6. Once done, sprinkle with more cheese before serving. One TIP though, serve a day after cooking. Let sit overnight and reheat to fully expose the flavors.

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