Rich Beef Stew
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.
- 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)
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.
Preparation time: 30 mins
Cooking time: 1 hour