Filipino-style Beef Stew with Vegetables

Ingredients

While the Serbian Taleshko Vareno typically uses a combination of beef, potatoes, and onions, the Filipino-style Beef Kaldereta incorporates a wider variety of vegetables such as carrots, bell peppers, and green peas. Additionally, the Filipino version features a tomato-based sauce with a blend of spices and herbs, giving it a distinct flavor profile compared to the original dish. We alse have the original recipe for Taleshko vareno, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 tablespoons tomato paste 3 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 medium potatoes, cubed 2 medium potatoes, cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (optional, for added heat) 1 teaspoon chili powder (optional, for added heat)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes and tomato paste, and cook for a few minutes until the tomatoes soften.
4. 4.
   Pour in the beef broth and add the bay leaf, paprika, and chili powder (if using). Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Add the potatoes, carrots, and bell peppers to the pot. Continue simmering for another 15-20 minutes, or until the vegetables are cooked through.
7. 7.
   Stir in the green peas and cook for an additional 5 minutes.
8. 8.
   Adjust the seasoning if needed. Remove the bay leaf before serving.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts of beef that are suitable for slow cooking, such as chuck or brisket. Trim excess fat before cubing.
• Tomato paste — If you prefer a richer flavor, you can use double-concentrated tomato paste or add a splash of red wine to the sauce.
• Green peas — If using frozen peas, thaw them before adding to the stew to ensure even cooking.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper or a dash of hot sauce to the stew.
• To enhance the flavor, marinate the beef cubes in soy sauce and calamansi juice (or lemon juice) for 30 minutes before cooking.
• Serve the Beef Kaldereta with steamed rice or crusty bread to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to customize the vegetable selection based on personal preference or seasonal availability.

Serving advice

Garnish the Beef Kaldereta with chopped fresh cilantro or parsley for a pop of color and freshness. Serve it hot alongside steamed rice or garlic fried rice for a complete and satisfying meal.

Presentation advice

Serve the Beef Kaldereta in a deep serving dish, allowing the vibrant colors of the vegetables to shine through the rich tomato-based sauce. Pair it with a side of steamed rice and garnish with fresh herbs for an appetizing presentation.