Kaldereta is probably something, at least for most Americans, you have not heard about. It’s a Filipino, maybe some say Spanish recipe that dates back to who knows when. But the when is how we all know it in the now. It is that delicious comfort food that reminds you of everything. Think of it this way. It’s the USA beef stew, but different. Different in the way whereas there is a liver spread, possibly goat. We are not doing that in this particular version so nothing to fear. But feel free to add about a 1/2 cup of liver jive should you want to. I’m all in, but this is a more simple Filipino beef stew version. Kaldereta. I know Summer is still here, and maybe in anticipation of Fall, or if you are looking for that bowl of comfort and getting tired of grilling, then this Kaldereta will grab hold of you. Enjoy.
BTW, my eye has disturbed me for over the last year hence why I haven’t posted in some time. As they say, cancer sucks.
The picture looks like a mess. It is. Sometimes those messes are the best to enjoy, and I’ll attest that this in one of them. Simple and slow. It’s a good weekday or weekend jam.
Let’s get started.
- 1/4 cup canola oil
- 2 lbs beef roast, cut into large, bite-sized cubes
- 2 large carrots, cut into large, bite-sized pieces
- 2 russet potatoes, peeled, cut into large bite-sized pieces
- 1/2 red bell pepper, cut into large bite-sized pieces
- 1/2 green bell pepper, cut into large bite-sized pieces
- 1 onion, diced
- 6 cloves garlic, minced
- 6 Thai chili peppers, minced (use less for less heat)
- 2 cups of tomato sauce
- 4 cups beef stock
- 1/2 cup green olives, whole
- salt and pepper to taste
- cooked jasmine rice, optional
In your large dutch oven, heat to medium-high heat and add in your oil. After a couple of minutes, add in your potatoes and carrots and give a good stir. Cook this for about 10 minutes, then remove the potatoes and carrots with a slotted spoon and set aside in a bowl.
Reserve the oil, then add your beef cubes, and cook until you have browned all sides of the cubed beef, about 15 minutes. Once browned, toss in your onions and garlic, and cook just until the onions have softened, about another 6 minutes.
Add in the chili peppers, beef stock, and tomato sauce. Give this a good stir, then cover and cook for 2 hours.
After 2 hours, season with generous pinches of salt and pepper. Give a stir, and taste. Season again if needed.
Add the potatoes and carrots back into the pot and give another stir. Cook for another 20 minutes or until nice and tender. Once tender, add in the bell peppers and olives and cook for a few more minutes. Your goal is to keep those on the crisp side to add some texture to your stew. That’s it. Now to dig in! Serve this over rice if you desire.
The result is everything you love about a classic beef stew but with a kick. Not only do those chili peppers shine through, but the crunch peppers and burst of olives really make this Kaldereta shine, and make it a perfect special occasion dish. Enjoy!