recipe of caldereta beef
The Best recipe of caldereta beef
I’ve always thought caldereta is the perfect dish for occasions because it’s impressive but not complicated. You can serve it with crusty bread or steamed rice, and it pairs well with a simple green salad or a fresh side of roasted potatoes. It’s the kind of meal that feels like a little treat, but it’s also easy to make ahead so you can enjoy it later without any last-minute stress. Plus, the flavors deepen over time, so leftovers taste even better the next day. Whether you’re feeding a crowd or just cooking for your family, this recipe is a reliable way to make dinner feel special without overcomplicating things.
Classic Caldereta Beef Stew
A rich, slow-cooked stew featuring tender beef in a deep, spiced tomato sauce. Perfect for chilly evenings with crusty bread.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 2 cups beef broth
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup tomato sauce
- 1 cup red wine
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, breaking them into smaller pieces. Remove beef and set aside. -
2
In the same pot, sauté onion, garlic, and bell pepper until softened, about 5 minutes. Stir in cumin, smoked paprika, bay leaf, and half the beef. Cook for 2 minutes. -
3
Return beef to the pot. Pour in beef broth, crushed tomatoes, tomato paste, red wine, and vegetable broth. Stir well. Bring to a boil, then reduce heat to low. -
4
Cover and simmer for 45 minutes, stirring occasionally. Add tomato paste, oregano, and thyme in the last 15 minutes. Season with salt and pepper to taste. -
5
Remove the bay leaf. Let the stew rest for 10 minutes before serving. Garnish with fresh parsley if desired.
🔧Equipment
- Large Dutch oven
- Skillet
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Caldereta Beef Stew Works
❓ Frequently Asked Questions About Caldereta Beef Stew
1. What is caldereta beef, and how does it differ from other stews?
Caldereta beef is a rich, tomato-based stew traditionally made with beef, tomatoes, garlic, and spices like cumin and paprika. Unlike simpler stews, it’s often simmered for hours to deepen the flavors, allowing the meat to tenderize fully. The key difference is its use of a thick, slightly sweet tomato sauce and a balance of heat and depth, making it distinct from lighter broth-based dishes.
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2. Can I substitute ground beef for beef chuck?
Ground beef won’t work as well because it lacks the fat and connective tissue needed to stay tender in a long simmer. If you must use ground beef, opt for a higher-fat cut (like 80/20) and cook it quickly in batches to avoid drying out. For best results, stick with beef chuck or brisket for the traditional caldereta texture.
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3. How do I adjust the spice level if I prefer it milder?
To reduce heat, start by removing half the red pepper flakes or paprika before simmering. If the sauce is still too spicy, add a splash of tomato paste or a pinch of sugar to balance flavors. For a smoother texture, strain the broth before serving if you dislike chunky bits.
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4. What’s the best way to reheat caldereta beef without drying out the meat?
Reheat gently in a covered pot over low heat, adding a little broth or water if needed. Avoid boiling, as it can break down the meat fibers. For leftovers, let the dish cool slightly first to prevent condensation from making the meat soggy.
