Monday, November 7, 2011

Beef Stew Caldereta By Petit Chef

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!


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