Filipino Beef Stew (Caldereta) 2

Another way to cook Filipino Beef Stew, a lot different from my first post Filipino Beef Stew 1. The recipe is from the June Edition of Filipino Food Magazine. In this recipe, almost all the ingredients are fresh.

1/2  kilo beef chunks

2 tablespoons olive oil

4 cloves garlic, minced

1 large onion, minced

1 red bell pepper, diced (omitted)

1 red green pepper, diced

1 hot chili pepper, minced (optional)

2 large fresh tomatoes, diced

1 cup chicken liver, poached and mashed

1/2 cup water (or beef stock)

some grated cheese
some green olives

In a pan, brown the beef pieces in hot olive oil. Remove the beef from the pan and set aside. In the same pan, saute the garlic and onion until soft. Add red and green pepper, tomatoes, and chili pepper. Saute for few minutes. Put the beef back, add mashed liver and stock or water. Simmer for at least 1 hour or until the beef is tender. Add cheese and olives. Continue to simmer until the sauce thickens.

Served on top of steamed rice. I served it with blanched broccoli.

Filipino's Beef Stew (Kaldereta)

Beef Caldereta or Beef Stew (Filipino Style)
1 kilo beef, cubed
6 hot dogs, sliced diagonally
2 heads garlic, minced
1 small pack tomato sauce
6 potatoes, quartered (I used 4)
1 medium carrot, sliced
1 red pepper, sliced and pitted
2 tablespoon liver spread (I used 1 small can)
salt and pepper to taste
small pack of kaldereta mix (optional)
1/4 cup grated cheese
1 cup sweet peas
oil fr frying

Marinate beef overnight in a mixture of 1 tablespoon salt,

1/4 teaspoon black pepper, and 1 head of garlic.

In a saucepan, heat oil and fry meat until slightly brown.

Set aside, saute chopped onion and 1 head of garlic.

(You can also remove the beef first) Pour in tomato sauce.

Mix beef and add hot dogs. Add enough water to cover the meat.

Simmer until the meat is tender.

Add potatoes, carrots, and red pepper. Stir. Add liver spread,

instant kalderta mix (optional), sweet peas, grated cheese, salt and

pepper to taste. Cook until the sauce is thicken.

In the Philippines, we called it "Kaldereta" or Caldereta", comes from the Spanish name "Caldera" (cooking pot). In other words stewing meat in a totally immersed liquid in a pot. There are different ways how to make Caldereta and I never been cook this dish for others, so this time I'm adapting Christie Lee's Pagkaing Pinoy for our Mother's Day potluck get together in St. Francis Church (Xizhi, Taipei County). I followed the recipe except for kaldereta mix and the liver spread. I added one small can instead of 2 tablespoon of liver spead. I'm just thinking if I will not add all of the liver spread, no one will eat it!

Here's a glimpse of the Filipino Food @ our small gathering:

Beef Stew

Lumpiang Shanghai (Pork Handrolls)

Macaroni Salad

Spaghetti

The rest... cake ordered from Costco, and fresh watermelon!

Happy Mother's Day!!!

****

I'm not a mother yet, and it's so touching to received message like this:

"tita lani,, HAPPY MOTHER'S DAY! you may not have your own "yet" pero since i was little,, you've always treated me like a daughter.. from washing my ehem.ehem. when i made poo poo to watching me graduate,, you were there,, so happy to call you a mom and any child would be proud to call you mom!!! i love you! happy mother's day!!! :))"

Stewed Tomato

Ingredients:

1/4 cup green bell pepper
1/8 cup thinly sliced celery

1 teaspoon (red wine) vinegar

1/2 small chopped onion

1 and 1/2 cup chopped peeled tomatoes

pinch of ground black pepper

Procedure:

Heat oil, add bell pepper, celery, onion, and garlic

Saute for 5 minutes or until vegetable is tender.

Add tomatoes, vinegar, and black pepper.

Bring to boil. Cover, reduce heat, and simmer for 15 minutes.

Stirring occasionally.