I've learned how to cook this dish from my aunt Lourdes and it brought me back the days I live with her in San Fernando Pampanga. This comforting beef stew is popular on the menu list during fiesta or ordinary day in the Philippines. This stew recipe originated from Spain uses goat meat, tomato sauce, potatoes, spices, liver spread, red bell peppers, red wine, sherry and green olives. Originally adapted from the Spanish during their occupation of the Philippines. It can be cooked with beef, pork or chicken, I used beef instead of goat. I guess you perceive the difference the way it cooked and every family has its own version. But this Caldereta from my aunt will still taste good.
Ingredients:
1 kilo diced beef
2 meadow carrots, sliced
4 small potatoes, slice
1 small red bell pepper
3 hot chili
4 garlic clove, minced
1 medium red onion, chopped
200g tomato sauce
1½ or 2 tbsp tomato paste
2 tbsp fish sauce
3 tbsp soy sauce
600ml sprite or 7-up
3 cups water
½ cup green peas
3 basil leaves
2tbsp soda cracker, finely crushed
salt and pepper
2 tbsp vegetable oil
Preparation:
Ingredients:
1 kilo diced beef
2 meadow carrots, sliced
4 small potatoes, slice
1 small red bell pepper
3 hot chili
4 garlic clove, minced
1 medium red onion, chopped
200g tomato sauce
1½ or 2 tbsp tomato paste
2 tbsp fish sauce
3 tbsp soy sauce
600ml sprite or 7-up
3 cups water
½ cup green peas
3 basil leaves
2tbsp soda cracker, finely crushed
salt and pepper
2 tbsp vegetable oil
Preparation:
1. In a deep cast iron sauce pan, combine 2 cups of water and beef, bring to a boil. Skim foam as it rises to the top of the water, add sprite helps beef become more tender. Cover and simmer until the meat is tender, about 1½ hour.
2. In a cast iron saute pan, heat oil and fry carrots, potatoes and chili until medium done, set aside.
3. In the same saute pa, saute garlic and onion on the remaining oil until carmelized. Add beef and toss on the pan, add bay leaves and chopped bell pepper, fish sauce, soy sauce and stir.
4. Add tomato sauce and tomato paste then pour the beef stock, stir well and bring to a boil. Cover and simmer to a low heat. Stir occasionally during cooking.
5. Add green peas, potatoes, carrots, chili and cook for another 5 minutes. Lastly add the crushed soda cracker and season with salt, lots of ground black pepper. Simmer for more 5-10 minutes for flavors to meld or until it’s the consistency of sauce. Turn off the gas, serve hot and enjoy.
