Caldereta is a classic Filipino beef stew that is widely popular in the Philippines. Caldereta can be cooked using beef, pork or mutton; with beef caldereta being the most popular among the three. Other ingredients include tomatoes, potatoes and other spices that will surely catch your panlasang Pinoy!
In this episode, white guy Chris Urbano of Maputing Cooking shows you how to cook caldereta the original way: using only the freshest tomatoes and no preservatives at all! Slow cooked to tenderize the beef, this caldereta will surely make you want to go back to the basics of Filipino cooking!
- 1Kg beef – brisket, rumb, we’re going to slow cook so feel free to go for a tougher / flavour cut
- 1kg tomatoes
- 2 Onions
- Bell pepper
- Dill Pickles
- Olives - I grow them myself!
- Cream (Yoghurt)
- Fresh bell pepper sa garnish
- In a large cooking pot, heat cooking oil and saute garlic and onion. I used a combination of white and red onion to add color.
- Add the carrots when the onions turn translucent. Then, add the bell peppers followed by the beef.
- Add salt and pepper to taste. If you have tempranillo, add some of the wine in your stew. Add the tomatoes, and slow cook it for 2-3 hours on low heat.
- After 2-3 hours of slow cooking, add the olives and real dill pickles. Lastly, add some yogurt to make it healthier and creamier.
- Let it simmer for 2 minutes and we're done!
- Serve and enjoy!