Beef Caldereta (Filipino Beef Stew)
Every ethnic group has their version of beef stew, this Beef Caldereta is the Filipino version. Many Filipino cooks use liver pate as a thickener in this dish. I prefer it without, but feel free to try it!
2 pounds boneless beef chuck
1 medium piece of oxtail (optional)
1 15-oz can of whole tomatoes
1-1/2 cups water
1 large onion, diced
3 cloves garlic, minced
1-inch knob of ginger, grated or minced
1 tablespoon tamarind paste (use a tablespoon balsamic as substitute)
3 tablespoons liver pate (optional)
½ pound cubed, peeled red potatoes
1 pinch red pepper flakes
2 teaspoons salt
A small handful of cilantro, minced for garnish (optional)
1.Preheat the oven to 250 F. (If you are using a slow cooker, do everything up until step 5, then add the ingredients to the slow cooker.)
2.Rinse and dry the beef and oxtail, if using. Sprinkle generously with salt and pepper.
3.In a large Dutch oven, heat a tablespoon or two of vegetable oil over high heat. Brown the meat on all sides, doing this in batches to avoid crowding. Set it aside.
4.In the same Dutch oven, add a little bit more oil, and fry the onions over medium-low heat until soft, about 5 minutes. Add the tamarind, garlic, ginger and red pepper and stir for another minute. Dice the tomatoes (or, if they’re soft enough, shred them with your hands over the pot), and add them with the juice, and the liver pate, if using. Add the water, salt and pepper, and bring to a simmer.
5.Add the meat and cover. Put the Dutch oven in the oven and cook for 3-4 hours, checking it to make sure there’s enough liquid every now and then. After about 3 hours, add the potatoes and continue baking for another hour. The meat should come apart easily with a fork.
6.Serve with rice. This tastes great the next day.