Kaldereta (or Caldereta) Recipe
Goat Meat, Lamb or Beef Stew Recipe
Donated by: Peter Chua
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2 lbs goat, lamb or beef (cut in approx. 1" cubes)
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1 cup green peas
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2 cups chopped (or canned) tomatoes
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1 cup dry red wine
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2 cups potatoes (stew portions cut, 1" sides)
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1/2 tbsp black pepper corn
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2 cups carrots (stew portions cut)
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3+2 tbsp vegetable oil
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1 cup red bell pepper (stew portions cut)
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1 cup stuffed green olives
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1 cup green bell pepper (stew portions cut)
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2 cups onions (stew portions cut)
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Marinade Mix:
2 tbsp Worcestershire sauce
2 tbsp cooking sherry
1 tsp fresh ground pepper
1 tsp salt
2 cloves garlic, crushed
2 pcs bay leaves
1 pack Mama Sita's Caldereta Mix (or 1 cube chicken boullion)
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Marinade meat by adding pepper, salt and then garlic to meat for 10 minutes
before adding the liquids (Worcestershire sauce and sherry). Add bay leaves
to mix and marinade for 2 hours or overnight (especially for lamb and goat
meat).
Open a bottle of red wine and start drinking...
Remove crushed garlic and bay leave pieces from marinade. In the stewing pot,
heat 3 tbsp vegetable oil and throw in garlic pieces, and then brown meat.
Remove meat (and gravy) from pot when browned and let it cool. Using same pot,
heat 2 tbsp of oil and then stir fry onions, potatoes and carrots. Add water
to level of vegetables and let it simmer. At this point, throw in chopped
tomatoes, pepper corns, (used) bay leaves and spices (boullion or mix). Again,
simmer before adding in wine, browned meat (and gravy), bell peppers, peas
and olives.
Stew in low heat for at least half an hour with beef (and up to an hour if
with goat meat or lamb). If made with boullion cube, add corn starch thickener
to stew gravy if desired.
Serve with fresh made bread and some big dry red (Australian Syrah, California
Cabernet Sauvignon, Italian SuperTuscan or Spanish Rioja) of your choice.
*This stew is dramatically better when served the next day (after a night's
cooling in the fridge)
Servings: 10
