Beef Caldereta (Kaldereta sa Gata) – Beef Chunks Stewed in Coconut Milk

Butter and 1 tablespoon Olive Oil

lbs / 1 kilo stewing beef, chopped into 1 ½ – 2-inch chunks,

garlic cloves, crushed

medium onions, chopped

Roma/Plum Tomatoes, diced

Salt

teaspoon, freshly ground Black Pepper, or to taste

teaspoons, Fish Sauce*

Bay leaves

Beef broth (or water)

Coconut Milk*

medium Red potatoes,  chopped into 1”

cubes

medium carrots, sliced into 1” cubes

Additional oil for frying the potatoes and carrots

  large Red

Bell Pepper, chopped

  large Green

Bell Pepper, chopped

hot Chili peppers or ¼-½ teaspoon Red Chili flakes*

Del Monte Ketchup or tomato sauce*

Tablespoons, crunchy Peanut Butter

*Fish sauce adds a lot of flavor but if you don’t

have or don’t like Fish sauce just increase the salt and season the stew to

taste. Alternatively, you can use a little soy sauce for flavoring. Increase

the salt if you are using water instead of the beef broth which is

pre-seasoned.

*If you wish a

thicker/creamier sauce, use only half a can of the Coconut milk in the beginning.

Add the rest of the coconut milk towards the end together with the potatoes and

carrots. But if you don’t wish the coconut flavor to overwhelm the dish then

pour the entire content of the can in the beginning.

*Some caldereta are

spicy others are not. Feel free to add some spicy kick if you wish to.

*If on a paleo diet, use paleo-friendly products for tomato sauce and fish sauce.