Filipino Beef Caldereta
This traditional Filipino beef stew is rich, hearty, and feeds a crowd!
Servings 8 servings
Calories 289kcal
Equipment
Ingredients
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 1 small yellow onion, finely diced
- 2 cups sliced carrots (about 4 medium to large carrots)
- 2 russet potatoes, peeled and cubed (about 2-½ cups total)
- 2 pounds beef, cut into cubes
- ¼ cup cornstarch
- 2 Tablespoons water
- 2 cups beef broth
- 1 can (6 ounces) tomato paste
- 3 bay leaves
- 1 red bell pepper, sliced
- ½ cup pitted green olives
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add the garlic and onions and saute for 1 to 2 minutes, just until the vegetables are soft and fragrant.
- Add the carrots and potatoes to the pot. Stir.
- Add the beef and cook for 4 to 5 minutes, browning all sides.
- In a small bowl mix together the cornstarch and water to create a cornstarch slurry. Pour the cornstarch slurry into the pot and stir to combine all of the ingredients.
- Add the beef broth and tomato paste to the pot, and stir. Cook at a medium boil, stirring regularly, for 10 minutes. Add the bay leaves, then cover and reduce heat to low-medium, and cook for 1 to 2 hours.
- Add the red peppers and green olives, then cook, uncovered, for 3 to 4 more minutes.
Video
Notes
Storage: allow the stew to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 or 5 days.
Freeze: allow the stew to cool to room temperature, then store in a freezer-safe airtight container in the freezer for up to two months.
Nutrition
Calories: 289kcal | Carbohydrates: 19g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 446mg | Potassium: 806mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5850IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 3mg