Caldereta (Filipino Beef and Chorizo Stew)


  • 2 pounds beef chuck, cubed
  • 12 ounces chorizo sausage
  • ¼ cup garlic, minced
  • ¼ cup white vinegar
  • ¼ cup soy sauce
  • 2 tablespoons olive oil, or as needed
  • 1onion, chopped
  • 1green bell pepper, chopped
  • 3 cups tomato sauce
  • 2 cups peeled and cubed potatoes
  • 1 cup drained canned peas
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Directions

  • Step 1

    Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.


  • Step 2

    Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.

  • Step 3

    Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.

  • Step 4

    Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

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