Beef Kaldereta

Prep Time: 25-30 minutes
Cooking Time: 1 1/2 hr
Servings: 4-6

Beef Kaldereta (Beef Stew in Peanut sauce) ingredients. Note: liver spread not in pic

I recommend reading my tips first. That way, you  might want to follow some tips there that will affect your grocery-buying or the way you will cook and prepare your meal or the recipe itself.

Ingredients:

2 lbs beef shank or beef short ribs(cut up in cubes)

2 tbsp Fish sauce

2 tbsp Soy sauce

1 tsp grnd pepper

1/4 cup garlic (minced)

1/4 cup olive oil

1/4 cup onions (minced)

2 tsp sweet relish

3 tablespoons tomato paste

1 tbsp chili oil, or chili powder or minced hot chili pepper (if spicy preferred)

10 or more cups water or beef stock

1 small red bell pepper (quartered/strips)

1 small green bell pepper (quartered/strips)

1/2 cup green olives

1/2 cup grated cheese

3 tbsp peanut butter

1 tbsp liver spread

Directions:

  • Heat Olive oil and add in meat. Sear all meat in a pan with some parts a little toasted. Set aside.
  • Saute garlic, onion, tomatoes, . Put back the meat.
  • Pour water/stock/broth, fish sauce and tomato paste, then stir well. Add in chili. Simmer for around 60-75 minutes
  • Add peanut butter, cheese, liver spread and relish. Simmer until meat is tender and until sauce thickens. Lastly, add bell peppers and olives and cook for 5 minutes
  • Turn off and serve with steamed rice

Tips:

– The longer you simmer in low fire, the better because it allows all the sauce and ingredients to get incorporated that makes it thicker and adds that great-looking red-orangy color. Crock-pot or slow-cooker can also be used but I would sautee the main ingredients first.  That’s just me ;p

– Beef short ribs can also be used or added in substitute for beef shank. I like cutting up my meat in different sizes. Bigger and small cubes, big strips. This adds texture to the dish.

– Beef tendon can be added if preferred

– This Beef Stew in Peanut sauce can also be cooked in coconut milk in substitute of peanut butter

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

DISCLAIMER: As someone who’s only passionate about cooking and determines healthy food to eat, I am not a doctor, nor do I intend for the following to cure, prescribe, or heal any disease or ailment. Please see a medical professional before consuming anything medicinally, changing your diet, or seeking holistic healing practices. Eat/Drink at your own risk…;p

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