Filipino Caldereta Beef Stew

Caidereta is a delicious, hearty stew with
a savory broth, tender beef, carrots, bell
peppers and potatoes that originates from
the Philippines. It typiccally is served with rice.

Ingredients:

1/3 cup olive or avocado oil

6 small red potatoes, 2 cups peeled and cut into 1 1/2 inch chunks

2 1/2 pounds chuck roast, cut into 1 1/2 to 2 inch cubes

2 cups water, divided

1/2 cup tomato sauce

1 tablespoon browning sauce**

1 tsp cornstarch

1 tablespoon garlic powder

1/2 to 1 teaspoon chili powder***

1/2 teaspoon salt

1/2 teaspoon black pepper

3 carrots, peeled and cut into 1/2 inch slices (about 1 1/2 cups)

1 orange bell pepper, cut into 1 1/2 inch chunks

1 red bell pepper, cut into 1 1/2 inch chunks

Cooked white rice

snipped parsley or cilantro leaves (optional garnish)

Method:

In a very large frying pan, or Dutch oven, heat the oil over medium heat. Add the potatoes and fry until golden brown. Remove the potatoes and set aside. 

Drain most of the oil from the pan. Add the beef and brown on all sides. Add one cup of the water. Bring to a simmer. Cover and cook for 45 minutes. Add the second cup of water. Cover and cook for 45 longer or until the meat is tender.

In a medium bowl, Stir together the tomato sauce, browning sauce, cornstarch, garlic powder, chili powder, salt and pepper. Add to the beef. Simmer uncovered, stirring occasionally for 30 minutes, or until the sauce thickens. 

Add the carrots and simmer for 5 minutes. Stir in the potatoes and continue to simmer for another 5 minutes. Stir in the bell peppers and cook to desired tenderness.

Serve with rice. If desired, garnish with parsley or cilantro. Makes 4 to 6 servings depending on the portion sizes.

**You can purchase a bottled sauce like "Kitchen Bouquet" or "Gravy Master". You can also make your own browning sauce. Here is the link to the recipe:  

https://carriekitchencreations.blogspot.com/2025/02/homemade-browning-sauce-substitute-for.html

***I used a 1/2 teaspoon of chili powder which helped provide a wonderful flavor. If you like a spicier dish, add more.

Notes: This recipe is my adaptation of this traditional Filipino stew. It is commonly made with beef, but it is sometimes made with, goat, pork or chicken and includes olives.