Caldereta
Submitted by: Rodelia A.

This dish from the Philippines, with a Spanish influence. It 
is a rich stew of beef, sauted in olive oil and simmered in 
tomato sauce with bell peppers. There are a lot of variations 
in the recipes for caldereta, depending on which region of the 
Philippines it's being prepared in. Although I grew up loving 
my late father's caldereta, I have my own version that I 
developed for my American husband's discerning taste buds.


Ingredients:

1 kg stewing beef, cubed
250 grams, liver, ground (optional)
2 bay leaves
5 cloves garlic, mashed and minced
1 Spanish onion, cut into big chunks
2 plum tomatoes, peeled, seeded and diced
1 Tbsp. tomato paste
1 small can tomato sauce
2 cups beef stock
1 cup red wine
hot chilies, sliced
1/2 cup green olives
3/4 cup chopped red pepper
3/4 cup chopped green pepper
1 cup pineapple juice (optional)
1/3 cup coconut cream or milk
olive oil
seasoned flour for dredging


Directions:

Dredge the beef cubes into the seasoned flour.

Heat the olive oil in the pan. Sear the beef cubes until 
brown and set aside. Sear the liver separately and set 
aside. Discard the oil.

SautÈ the garlic, onion, and the bay leaf in fresh olive oil.
Add the tomato paste. Stir the mixture until onions are coated
well with the tomatoes.

Add the seared beef to the onion mixture. Add the wine, beef
stock and the tomato sauce. Simmer the mixture until the beef
is tender. Season to taste.

Then add the olives, green peppers and the liver back into the
pan. Add the hot chilies and the chopped fresh tomatoes. Add
the pineapple juice (if using) at this point. Season to taste.

Cook until the sauce is thick. Then add coconut milk/cream.

Transfer to a platter and top with red bell pepper strips
to garnish.

* Please note that the sauce is made richer with the addition
of coconut cream/milk.

Bon Apetit!!