Caldereta Recipe

Rich Beef Stew

Caldereta

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)

1 Heat the oil in a saucepan and stir-fry the garlic until golden brown, then stir-fry the onions until translucent. Add the tomatoes and bell pepper, and cook until they soften. Add the beef and liver, and stir-fry for a few minutes. When the liver is cooked, remove it from the saucepan and set aside in a small bowl.

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.

Serves 4 
Preparation time: 30 mins 
Cooking time: 1 hour