Filipino Stew (Caldereta) recipe
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Ingredients
- 2 ¼ pounds beef stew meat, cut into 1 1/2-inch chunks 2 cups water 2 beef bouillon cubes 3 tablespoons olive oil, divided 1 onion, chopped 2 cloves garlic, minced 1 teaspoon paprika salt and ground black pepper to taste 3 tomatoes, diced 2 potatoes, quartered 2 carrots, cut in chunks ¾ (6 ounce) package frozen peas 1 red bell pepper, cut into chunks 1 (3 ounce) can liver spread 1 tablespoon vinegar, or to taste 1 teaspoon white sugar
Nutrition Info
- 262.6 caloriescarbohydrate: 14.7 gcholesterol: 75.4 mgfat: 12.5 gfiber: 2.8 gprotein: 22.3 gsaturatedFat: 3.6 gservingSize: -sodium: 319.5 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Filipino Stew (Caldereta)
Directions
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Combine beef stew meat, water, and beef bouillon in a pot, bring to a boil. Boil until tender, 45 to 60 minutes.
Heat olive oil in a large pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika, salt, and pepper. Add tomatoes, bring to a boil and cook until tender, about 5 minutes. Add the boiled beef and all but 1/2 cup of the broth.
Heat remaining olive oil in a skillet over medium-high heat. Add potatoes, cook and stir until browned, 5 to 7 minutes. Add to the beef mixture. Add carrots, peas, and red bell pepper. Saute until vegetables are tender, about 5 minutes.
Mix liver spread, vinegar, sugar, and reserved beef broth together in a bowl. Pour mixture into the pot with the beef, add the sauteed vegetables. Mix and continue cooking until flavors combine, about 5 minutes more.