Beef Kaldereta (Filipino Beef Stew)

beefstew2For every Filipino, kaldereta is a comfort food like no other – who can turn down a hearty bowl of meat stew swimming in a tomato-based sauce and marinating in a colorful sea of bell peppers, carrots, potatoes and green olives?  Especially during this time of year, when NYC has turned into a wintery nightmare, getting up and about day after day and fighting with the wind chill, you need something hearty in your system to stay strong in these conditions.

Now, my kaldereta recipe may seem very typical to any other kaledereta recipe – however, the interesting thing about my version is that the measurements of each ingredient has been calibrated to fit 40/30/30 almost exactly – which means I can still eat hearty and delicious and not feel guilty about it! 🙂  For any Filipino trying to eat in macros, this is the best of both worlds – eating home-cooking but not feeling guilty about how unhealthy it is for you (and we all know how unhealthy Filipino food is!  LOL)


(makes 7 servings)

1 cup uncooked brown rice
24 1/2 oz. lean chuck, cubed
1 cup tomato sauce
1 large potato (about 4″ in length)
1 medium-sized red bell pepper
2 large carrots
1/2 cup green peas
2 oz. green olives
2 1/2 tbsp. olive oil
1/2 cup chopped onion
1 tbsp. crushed garlic
1 packet Mama Sita’s Kaldereta mix
1/2 tsp. salt
1/4 tsp. black pepper
5 cups water

  1. Cook brown rice and 2 cups of water in a rice cooker or pot, then set aside.
  2. Chop potato, carrots and bell pepper in 1/2 inch cubes
  3. In a large bowl, season beef chuck cubes with salt and pepper.
  4. In a dutch oven or stock pot under medium-high heat, add olive oil and saute garlic and onion for 1-2 minutes until slightly caramelized.
  5. Add beef chuck cubes and sear until brown on each side, for about 1 minute per side.
  6. Add 3 cups of water into the pot and adjust temperature to low heat.  Cover pot and let meat braise for 45 minutes – 1 hour or or until meat is tender (test with a fork to see if it falls apart)
  7. Add potatoes and carrots and let simmer for another 20 minutes, or until vegetables are tender
  8. Add kaldereta mix and stir until well-dissolved; then add red bell pepper and green peas.  Let simmer for another 20 minutes.
  9. Serve with brown rice.

kaldereta

(photo credit:  (c) 2016 by Tristan Sullivan)

 

 

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