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Caldereta (Filipino Beef Stew)

moaa

"A Filipino beef stew traditionally cooked with goat, but it's usually not available in most markets. You can get creative with this dish such as adding garbanzo beans, peas, and raisins. Optional: add 4 ounces of liver pate in place of tomato paste. Serve hot over a bed of rice."
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Ingredients

1 h 25 m servings 518 cals
Original recipe yields 6 servings

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Directions

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  1. Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
  2. Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

Nutrition Facts


Per Serving: 518 calories; 35.7 g fat; 25.2 g carbohydrates; 26 g protein; 86 mg cholesterol; 1168 mg sodium. Full nutrition

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Reviews

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This stew was pretty good, but it was lacking in flavor. With added seasoning, it would have been MUCH better!

I also found this to be lacking in flavor. I floured the beef before browning to see if that would help thicken. I used broth instead of water. I used chili garlic sauce instead of tobacco, and ...

This "Caldereta (Filipino Beef Stew)" recipe provides a lovely "sweet and sour" dish. It has a festive bouquet of colors and flavors: red peppers and tomatoes; white potatoes; black olives; oran...

I like a thicker sauce so I used flour and butter and thickened all the juice. Used the recipe "as is" beyond that. My little ones loved it for its sweet and sourness.