There are lots of Spanish-influenced stews that have become an integral part of the Filipino cuisine, and one of that is this Caldereta. Just like the afritada and mechado, this hearty dish has tomatoes, potatoes, carrots and bell peppers as primary ingredients but it has, however, the distinction of using liver spread to thicken the sauce and chilies to give a little heat. Like the most of the traditional dishes there are wide variation of it that come along as time passes. Ingredients and ways of cooking differs depending on the demands and taste preferences. The traditional caldereta uses goat meat but others use chicken, pork or beef in some variations. However, this beef uses caldereta and other seasonings such as beef cubed, garlic, onion, water, red bell pepper, tomato sauce, liver spread, crush chili, bay leaves, potatoes, carrots, cooking oil, green olives and salt and pepper to taste. Make this your dinner tonight and experience this super creamy and meaty, delicious taste.
- 1 kg Beef, cubed
- 3 cloves Garlic, crushed and chopped
- 1 Onion, finely chopped
- 4 cups Water
- 1 cup Red Bell Pepper, cut into strips
- 1 cup Tomato Sauce
- ½ cup Liver Spread or Liver paste (processed using blender)
- 1 tsp crushed Chili
- 3 large Bay Leaves
- 2 cups Potatoes, cubed
- 2 cups Carrots, cubed (small)
- 1 cup Cooking Oil
- 2/3 cup Green Olives
- salt and pepper to taste
How To Cook Beef Caldereta:
- 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.
Image Credit: knorr.ph