Try this Caldereta - Filipino Beef Stew recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 250 F (120 C). (skip if using slow cooker)
Rinse and dry the beef, if using. Sprinkle generously with salt and pepper.
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.
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.
If using a slow cooker, add everything to slow cooker, cook on low for 4-5 hours.
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.
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Serving Size: 1 Serving (2729g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3032 | ||
Calories from Fat: 1609 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.8g | 238 % | |
Saturated Fat 71.8g | 359 % | |
Monounsaturated Fat 77.6g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 761mg | 234 % | |
Sodium 100726mg | 3473 % | |
Potassium 7940.7mg | 209 % | |
Total Carbohydrate 111.5g | 33 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 100.4g | ||
Protein 238g | 340 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3032
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