Filipino Beef Caldereta
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.
Оригинальный рецепт от Forkin
- Общее время
- 2 ч 35 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 720 kcal
Информация об аллергенах: может содержать глютен и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 900 gbeef chuck, cut into 2-inch cubes
- 1 ст. л.olive oil
- 1 шт.yellow onion, chopped
- 2 ст. л.tomato paste
- 400 gcanned crushed tomatoes
- 480 mlbeef broth
- 2 шт.bay leaf
- 1 шт.red bell pepper, cut into 1-inch pieces
- 1 шт.green bell pepper, cut into 1-inch pieces
- 2 шт.potato, peeled and cut into 1-inch cubes
- 2 шт.carrot, peeled and sliced
- 85 gliver spread
- 0,25 стаканgreen olive, pitted
- 1 шт.chili pepper, sliced (optional, for heat)(необязательно)
- 0,5 ч. л.salt
marinade
- 60 mlsoy sauce
- 30 mlcalamansi juice
- 4 зубчикgarlic, minced
- 0,5 ч. л.black pepper, freshly ground
sauté
- 4 зубчикgarlic, minced
Инвентарь
large bowl · large pot · dutch oven · knife · cutting board
Приготовление
Шаг за шагом
- 1
In a large bowl, combine the beef chuck, soy sauce, calamansi juice, minced garlic from the marinade, and black pepper.
Около 5 мин
Совет повара: 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.
Совет повара: 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.
Около 2 мин
- 4
Remove the beef from the marinade, reserving the marinade, and brown the beef in batches on all sides.
Около 10 мин
Совет повара: 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.
Около 5 мин
- 7
Add the minced garlic from the sauté group and cook for another minute until fragrant.
Около 1 мин
Совет повара: Be careful not to burn the garlic.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Около 2 мин
Совет повара: Cooking the tomato paste helps to deepen its flavor.
- 9
Pour in the canned crushed tomatoes, beef broth, reserved marinade, and bay leaves.
Около 1 мин
- 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.
Около 1 ч 30 мин
Совет повара: 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.
Около 20 мин
- 12
Stir in the red and green bell peppers, liver spread, green olives, and optional sliced chili pepper.
Около 1 мин
Совет повара: 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.
Около 10 мин
- 14
Season with salt to taste.
Около 1 мин
- 15
Remove the bay leaves before serving.
- 16
Let the caldereta rest for 10 minutes before serving with steamed rice.
Около 10 мин
Совет повара: Resting allows the flavors to meld and the sauce to settle.
На порцию
Пищевая ценность
- Калории
- 720kcal
- Белок
- 49,9g
- Углеводы
- 36,1g
- Жиры
- 42,6g
- Клетчатка
- 6,8g
- Сахара
- 12,6g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
Store leftover caldereta in an airtight container in the refrigerator.
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.