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Caldereta is a beloved Filipino stew that combines tender chunks of lamb, beef, or goat with a robust, tangy sauce. The dish is characterized by its deep flavor profile, achieved through a blend of tomato paste, dried chiles, garlic, and aromatic spices like cinnamon and bay leaves. Potatoes and green olives are added towards the end, absorbing the savory juices and adding texture. This hearty meal is perfect for family gatherings, Sunday dinners, or any occasion where comfort food is desired. It pairs wonderfully with steamed white rice to soak up the delicious sauce.
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Caldereta
Description
Caldereta is a beloved Filipino stew that combines tender chunks of lamb, beef, or goat with a robust, tangy sauce. The dish is characterized by its deep flavor profile, achieved through a blend of tomato paste, dried chiles, garlic, and aromatic spices like cinnamon and bay leaves. Potatoes and green olives are added towards the end, absorbing the savory juices and adding texture. This hearty meal is perfect for family gatherings, Sunday dinners, or any occasion where comfort food is desired. It pairs wonderfully with steamed white rice to soak up the delicious sauce.Ingredients
Directions
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Cut the lamb, beef, or goat into 1/2-inch cubes.
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In a bowl, combine the meat cubes with 3 tablespoons distilled white vinegar, 1 1/4 teaspoons salt, and freshly ground black pepper.
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Let the meat marinate for 30 to 40 minutes.
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Drain the meat, reserving the marinade liquid, and pat the meat dry with paper towels.
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Heat 4 tablespoons olive oil in a large heavy saucepan over medium heat.
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Add 3 whole dried hot red chiles to the hot oil.
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Stir for a few seconds until the chiles swell and darken, then remove with a slotted spoon and set aside.
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Brown the meat cubes in batches, ensuring not to crowd the pan. Remove browned meat and set aside.
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In the same pan, add the minced onion and 5 minced garlic cloves.
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Cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
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Add 1 teaspoon whole black peppercorns, a 2-inch cinnamon stick, and 2 bay leaves.
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Stir and cook for another minute until fragrant.
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Return the browned meat and its accumulated juices to the pan, along with the fried chiles, reserved marinade, and 4 teaspoons tomato paste.
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Stir well and cook for 1 minute.
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Add 2 cups of water and bring the mixture to a boil.
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Cover the pan, reduce heat to low, and simmer for 15 minutes.
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Meanwhile, peel 2 medium potatoes and cut them into 1 1/2-inch cubes.
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After 15 minutes of cooking, add the potato cubes to the stew.
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Cover and continue to simmer for 45-60 minutes, or until the meat is tender and potatoes are cooked through.
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While the stew simmers, seed 1/2 large red bell pepper and cut it into 1/4-inch wide strips.
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Once the meat is tender, add the red pepper strips and 8 whole stuffed green olives to the stew.
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Stir gently and cook uncovered for another 3-5 minutes to heat through.
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Serve hot with steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 667.4kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 20.4g102%
- Cholesterol 220.2mg74%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 56.8g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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