Beef Caldereta Recipes

BEEF CALDERETA

Steps:

• Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,.
• In a separate pan sauté garlic until almost brown. Add to beef and broth.
• Add the tomato sauce and tomato paste and allow to simmer for ten minutes.
• Add bay leaves, bell pepper, carrots, and potatoes.
• Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste.
• Add optional Tabasco sauce.
• Cook until cheese is melted, stir.
• Remove bay leaves.
• Add water if the mixture is too thick.
• Serve hot on individual servings of a bed of cooked rice.

BEEF CALDERETA RECIPE

Steps:

• Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown.
• Remove the fried carrots and potatoes from the pan and set aside.
• In the same pan where the vegetables were fried, sauté the garlic and onions.
• Add the beef and simmer for 5 minutes.
• Add water and let the beef boil until tender (about 30 minutes using a pressure cooker).
• Add the tomato sauce and liver spread and simmer for 10 minutes.
• Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes.
• Add salt and pepper to taste.
• Serve Hot. Excellent with white rice.

BEEF CALDERETA RECIPE

Steps:

• Season the beef chunks with salt and pepper. In a large pot, heat the oil and brown the beef on all sides, for about 5-6 minutes. Set aside.
• In the same pot, add the onion, carrot, garlic, and red pepper flakes. Cook for 4-5 minutes, until the onion is translucent. Add the tomato paste and cook for a minute more, until the paste is mixed with the veggies and starts browning.
• Add the wine and soy sauce. Bring to a boil and cook until reduced by half, about 2-3 minutes. Add the pâté and tomato sauce. Stir well.
• Return the beef chunks to the pot and pour in enough water to cover the meat. Add the bay leaves. Bring to a boil, cover, reduce the heat, and simmer for about 2 hours, until the meat is fork tender.
• When there are about 10 minutes of cooking left, add the bell peppers and peas. Serve with rice or baguette. Enjoy!

BEEF CALDERETA

Steps:

• Heat 1 tablespoon olive oil and butter in a large pot over medium heat. Add onions and garlic; cook and stir until onions are almost translucent, about 4 minutes. Add beef shanks, short ribs, and salt; cook and stir until beef shanks and short ribs are no longer red, about 5 minutes.
• Pour water into the pot; stir in peppercorns and bay leaves. Simmer until beef is tender, 45 minutes to 1 hour. Discard bay leaves. Add tomato sauce, Cheddar cheese, liver spread, and bread crumbs. Simmer until flavors combine, about 10 minutes. Stir in chile peppers.
• Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add potatoes and carrot; cook and stir until golden brown and tender, about 10 minutes. Stir into the pot. Serve stew with green bell pepper and red bell pepper.

SUPERB BEEF CALDERETA RECIPE

Steps:

• Heat oil in a wide pan over medium heat. Put in potatoes and carrots and cook until lightly browned.
• Remove potatoes and carrots from pot then transfer them onto a plate with a paper towel. Set aside
• In the same pan, remove the excess oil and leave at least 2 tbsp of the oil. Saute garlic until golden brown, then add the onion and saute until softened, Toss bay leaf and mix for a minute.
• Add beef, stir occasionally, and cook until lightly browned.
• Add liver spread and stir,
• Add tomato sauce, tomato paste, water and chili peppers. Bring to a boil.
• Sprinkle with salt and pepper to taste.
• Add coconut milk, stir.
• Cover and cook for about 2 hours or until beef is tender over low heat.
• Add potatoes, carrots and wait until tender.
• Add cheese and cook until cheese is melted and sauce is thickened.
• Add bell peppers and olives then wait for another 1 to 2 minutes until tender.
• Then cover and simmer for at least 3 minutes.
• Serve while hot. Share and enjoy!

CALDERETA (FILIPINO BEEF STEW)

Steps:

• Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
• Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.