Ingredients with Measurements:
- 2 lbs beef chuck, cut into cubes
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup tomato sauce
- 1 cup beef broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 cup green olives
- 1 cup potatoes, cubed
- 1 cup carrots, cubed
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the onions and garlic and cook until softened, about 2-3 minutes.
4. Pour in the vinegar, soy sauce, tomato sauce, and beef broth. Stir to combine.
5. Add the potatoes, carrots, red and green bell peppers, green olives, sugar, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1-2 hours or until the beef is tender.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning the beef
Low heat for simmering the stew
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 20g
Protein per serving: 35g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef shank.
- Green olives can be substituted with black olives or capers.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Chicken can be used instead of beef.
- Pork can be used instead of beef.
- Vegetables such as green beans, peas, and corn can be added to the stew.
Tips and tricks:
- Browning the beef before adding the other ingredients adds depth of flavor to the stew.
- Simmering the stew for a longer time makes the beef more tender.
- Leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kaldereta in a large bowl or on individual plates with steamed rice.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of garlic fried rice or a simple salad.
Suggested side dishes:
- Garlic fried rice
- Simple salad with vinaigrette dressing
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure to cook the beef until it reaches an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the fridge or freezer promptly to prevent bacterial growth.
Food history:
Kaldereta is a popular Filipino stew that was influenced by Spanish cuisine. It typically features beef or goat meat cooked in a tomato-based sauce with vegetables and spices.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of garlic fried rice or a simple salad.
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Region: Philippine