Recipe by 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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1 1/2 pounds
cubed beef stew meat
salt and ground black pepper to taste
unsweetened pineapple juice
1 (14 ounce) can
red potatoes, diced
red bell pepper, sliced
carrot, sliced diagonally
miniature cocktail sausages
1 (8 ounce) can
pineapple chunks, undrained
1 (6 ounce) can
medium pitted ripe olives, drained
hot pepper sauce (such as Tabasco®)
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; orange carrots; yellow pineapple chunks; beef-stew meat; and mini cocktail sausages. I added a lot of pepper and the full tablespoon of optional hot sauce, and it still wasn't especially spicy relative to the spicy food we typically eat at our home. I am guessing that maybe the natural sweetness of the pineapple juice cuts any spiciness, but I really don't know. In any case, we quite enjoyed it. Thank you "For Here or To Go?" for sharing your recipe.
This stew was pretty good, but it was lacking in flavor. With added seasoning, it would have been MUCH better!
* Percent Daily Values are based on a 2,000 calorie diet.
Caldereta (Filipino Beef Stew)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 321
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