A rich and flavorful Filipino stew made with tender beef, vegetables, and a savory tomato-based sauce.
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Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the cubed potatoes until golden brown and slightly crispy. Remove and set aside.
In the same pan, fry the sliced carrots until they start to brown. Remove and set aside.
Fry the red and green bell peppers for 1-2 minutes, just until slightly softened. Remove and set aside.
In the same pot, heat the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the beef cubes and sear until all sides are browned. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant.
Add the tomato sauce to the pot and cook for 2-3 minutes to deepen the flavor. Stir in either the liver spread or Mang Tomas All-Purpose Sauce until well combined.
Return the browned beef to the pot. Pour in the beef broth or water, soy sauce, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, or until the beef is tender. Stir occasionally, adding more water or broth if necessary.
Once the beef is tender, add the fried potatoes and carrots. Stir to combine and continue simmering for 10 minutes to allow the flavors to meld.
Add the fried bell peppers and vinegar, cooking for another 5 minutes. Adjust the seasoning with salt and ground black pepper to taste. For a spicier dish, add crushed red pepper flakes at this stage.
If desired, stir in the grated cheddar cheese. Mix until the cheese is melted and well incorporated.
Remove the bay leaves and serve the Beef Caldereta hot with steamed white rice.
For a richer flavor, use beef broth instead of water.
Adjust the amount of crushed red pepper flakes to control the heat level.
Liver spread adds a unique flavor, but Mang Tomas All-Purpose Sauce is a good alternative.
What is the cooking process for making Filipino Beef Caldereta?
To make Filipino Beef Caldereta, start by frying cubed potatoes, carrots, and bell peppers until slightly cooked. Then, sear the beef cubes in the same pot until browned. Sauté onions and garlic, add tomato sauce, liver spread, and return the beef to the pot. Pour in beef broth, soy sauce, and bay leaves, then simmer for 1 to 1.5 hours until the beef is tender. Finally, add the fried vegetables, vinegar, and optional cheddar cheese before serving with steamed white rice.
Is Filipino Beef Caldereta suitable for gluten-free diets?
Filipino Beef Caldereta can be made gluten-free by substituting soy sauce with a gluten-free alternative, such as tamari. Additionally, ensure that any sauces used, like liver spread or Mang Tomas, are gluten-free. Always check labels to confirm dietary compatibility.
What are some good substitutions for the ingredients in Beef Caldereta?
If you don't have beef chuck, you can use other cuts like brisket or round. For the liver spread, you can substitute with pureed liver or omit it entirely for a lighter version. If you want a vegetarian option, consider using mushrooms or tofu instead of beef, and vegetable broth instead of beef broth.
How should I store leftover Beef Caldereta?
Store leftover Beef Caldereta in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave until heated through.
What dishes pair well with Filipino Beef Caldereta?
Filipino Beef Caldereta is best served with steamed white rice, which helps soak up the rich sauce. You can also serve it with a side of garlic fried rice or a simple green salad to balance the flavors. For a complete Filipino meal, consider pairing it with lumpia (spring rolls) or a side of pickled vegetables.
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