Every so often, I like to treat hubby to a traditional filipino meal (just like he would have at home). This is my version of Caldereta, a rich beef stew. I like to serve it over some hot steamed rice and a side of corn, although you could add potatoes to it (for the last 20 minutes of cooking) and omit the rice and corn altogether for a heartier meal. It's also a great meal for those cold autumn evenings that will soon arrive.
Caldereta (Filipino Beef Stew)
¼ cup olive oil
2 tablespoons crushed garlic
1 chopped onion
2 lbs beef sirloin, cubed
3 cups of beef stock
2 tbsp tomato paste
Salt and pepper to taste
1 tsp cornstarch (dissolved in water)
1 ½ cup baby carrots
2 cups chopped mushrooms
Heat oil in a saucepan then sauté onions over medium heat. Add garlic and tomato paste. Then add cubed beef until beef browns. (Approximately 5 minutes). Add beef stock and allow all the ingredients to simmer for about an hour. *
Season to taste with salt and pepper. Then add baby carrots, chopped mushrooms and dissolved cornstarch in water. Bring to a boil, then allow to simmer for 20 minutes (or until carrots are tender). Serve with hot steamed rice.
*For a make ahead dish, you could stop the cooking process here, allow the stew to cool and put in the fridge. Once ready to serve, place in a saucepan and continue with the rest of the recipe.