Kaldereta Recipe

  • 1 kg chuck or gravy beef, chopped
  • 2 tbsp oil
  • 1 onion, diced
  • 6 cloves garlic, chopped
  • 2 carrots, diced
  • 2 tbsp tomato paste
  • 1 tsp chilli flakes
  • 1/2 cup cooking wine
  • 1/3 cup soy sauce
  • 100 g liver spread (pate)
  • 1 can diced tomatoes
  • 2 bay leaves
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • salt and pepper, to season

Kaldereta Recipe

  1. Season the beef with salt and pepper.
  2. Heat the oil in a large, heavy based saucepan. Fry the beef in two batches for about 5 minutes, or until golden. Set aside.
  3. Add the onion, garlic and carrot to the pan and cook until softened, about 3 minutes. Stir in the tomato paste and chilli flakes then cook until slightly browned.
  4. Pour in the cooking wine and soy sauce. Bring to the boil and simmer for 2-3 minutes, stirring to scrape the browned bits from the bottom of the pan.
  5. Add the liver spread, canned tomatoes and bay leaves, stir well to combine.
  6. Return the browned beef to the pan and cover with the water. Bring to the boil, then cover and turn the heat down to low. Cook for about 2 hours, stirring occasionally to prevent the stew sticking. You want to beef to be tender.
  7. Add the bell peppers and cook for about 10 minutes.

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