Main CourseDinner

Filipino Beef Caldereta

Name: Filipino Beef Caldereta
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 4 annosta
Cuisine: filipino
Ingredients: 900 g beef chuck cut into 2-inch cubes; 60 ml soy sauce; 30 ml calamansi juice; 4 kynsi garlic minced; 0,5 tl black pepper freshly ground; 1 rkl olive oil; 1 kpl yellow onion chopped; 4 kynsi garlic minced; 2 rkl tomato paste; 400 g canned crushed tomatoes; 480 ml beef broth; 2 kpl bay leaf; 1 kpl red bell pepper cut into 1-inch pieces; 1 kpl green bell pepper cut into 1-inch pieces; 2 kpl potato peeled and cut into 1-inch cubes; 2 kpl carrot peeled and sliced; 85 g liver spread; 0,25 kuppi green olive pitted; 1 kpl chili pepper sliced (optional, for heat) (valinnainen); 0,5 tl salt

This hearty Filipino beef stew features tender beef braised in a rich tomato sauce with vegetables and a hint of spice. It's a comforting dish perfect for family meals or special occasions. The liver spread adds a unique depth of flavor and creamy texture to the sauce.

Alkuperäinen resepti: Forkin

Kokonaisaika: 2 t 35 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 720 kcal

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

900 gbeef chuck, cut into 2-inch cubes
1 rklolive oil
1 kplyellow onion, chopped
2 rkltomato paste
400 gcanned crushed tomatoes
480 mlbeef broth
2 kplbay leaf
1 kplred bell pepper, cut into 1-inch pieces
1 kplgreen bell pepper, cut into 1-inch pieces
2 kplpotato, peeled and cut into 1-inch cubes
2 kplcarrot, peeled and sliced
85 gliver spread
0,25 kuppigreen olive, pitted
1 kplchili pepper, sliced (optional, for heat)(valinnainen)
0,5 tlsalt

marinade

60 mlsoy sauce
30 mlcalamansi juice
4 kynsigarlic, minced
0,5 tlblack pepper, freshly ground

sauté

4 kynsigarlic, minced

Välineet

large bowl · large pot · dutch oven · knife · cutting board

Valmistusohje

Vaihe vaiheelta

1
In a large bowl, combine the beef chuck, soy sauce, calamansi juice, minced garlic from the marinade, and black pepper.
Noin 5 min
Kokin vinkki: If calamansi is unavailable, use fresh lime juice as a substitute.
2
Mix well to coat the beef, then cover and marinate in the refrigerator for at least 30 minutes, or preferably 1-2 hours.
Kokin vinkki: Marinating longer will result in more tender and flavorful beef.
3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Noin 2 min
4
Remove the beef from the marinade, reserving the marinade, and brown the beef in batches on all sides.
Noin 10 min
Kokin vinkki: Do not overcrowd the pot; sear in batches to ensure proper browning.
5
Remove the browned beef and set aside.
6
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 3-5 minutes.
Noin 5 min
7
Add the minced garlic from the sauté group and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Noin 2 min
Kokin vinkki: Cooking the tomato paste helps to deepen its flavor.
9
Pour in the canned crushed tomatoes, beef broth, reserved marinade, and bay leaves.
Noin 1 min
10
Return the browned beef to the pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the beef is tender.
Noin 1 t 30 min
Kokin vinkki: The cooking time will vary depending on the cut of beef.
11
Add the potatoes and carrots to the pot and continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender.
Noin 20 min
12
Stir in the red and green bell peppers, liver spread, green olives, and optional sliced chili pepper.
Noin 1 min
Kokin vinkki: The liver spread helps to thicken the sauce and adds a rich, savory flavor.
13
Continue to simmer for 5-10 minutes, uncovered, until the bell peppers are slightly tender-crisp and the sauce has thickened to your desired consistency.
Noin 10 min
14
Season with salt to taste.
Noin 1 min
15
Remove the bay leaves before serving.
16
Let the caldereta rest for 10 minutes before serving with steamed rice.
Noin 10 min
Kokin vinkki: Resting allows the flavors to meld and the sauce to settle.

Annosta kohti

Ravintoarvot

52%Pisteet

Kalorit: 720kcal
Proteiini: 49,9g
Hiilihydraatit: 36,1g
Rasva: 42,6g
Kuitu: 6,8g
Sokeri: 12,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover caldereta in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if the sauce is too thick.