Caldereta (Filipino Beef Stew)

My Mom's Caldereta

(Filipino Beef Stew)

Serves 6
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Ingredients
  • 1 kg beef chuck steak, cut into approx. 4x4 cm cubes
  • oil
  • salt & pepper
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stalk
  • 1 l beef stock
  • 2 bay leaf
  • 2 carrot, diced into approx. 2x2cm cubes
  • 2 potato, diced into approx. 2x2cm cubes
  • 1/2 cup olives, pitted
  • 3 tbsp tomato paste
  • 2 red eye chili, chopped
  • 1 tin coconut milk (400ml)
Instructions
  1. Season beef. Heat oil in a large, deep, wide pan. Brown beef on all sides, take out of the pan. Set aside.
  2. In the same pan, sauté onion, 1 carrot & celery until caramelised. If there is too much oil in the pain, drain this off to prevent your sauce becoming too oily. Pour the stock into the pan and using a wooden spoon, scrape the bottom of the pan. Put the beef back into the pan, bring to the boil then slow down to a simmer. Partially cover with a lid so the liquid doesn't evaporate too quickly, and cook until beef is tender (at least 1 hour, if you use good quality beef). Skim all the impurities and fat that come up to the surface frequently.
  3. When beef is ready, strain the liquid into a container big enough to hold it then discard the vegetables. Put the beef and the liquid back into the pan and then stir in tomato paste. Add the rest of the carrots and potatoes, then simmer until the vegetables are cooked. Add the olives and chili then stir in the coconut milk. Season to taste. Serve with steamed rice.
Recipe Notes

  1. This recipe is freezer-friendly. To freeze: portion the stew into airtight containers, cool down completely with no lid, place the lid on then freeze. Keeps up to 3 months. Thaw in the fridge overnight before heating up, heat up gently, or the coconut milk might split.