Caldereta (Filipino Beef and Chorizo Stew)
"Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables. Best served with brown rice!"
IngredientsOriginal recipe makes 6 servings
2 pounds beef chuck, cubed. Grass Fed beef prefered.                                                                                                                                                                                          12 ounces chorizo sausage                                                                                                                                                                                                                                                          1/4 cup garlic, minced                                                                                                                                                                                                                                                                      1/4 cup white vinegar                                                                                                                                                                                                                                                               1/4 cup soy sauce                                                                                                                                                                                                                                                                              2 tablespoons Macadamia oil, or as needed                                                                                                                                                                                                                       1 onion, chopped                                                                                                                                                                                                                                                                              1 green bell pepper, chopped                                                                                                                                                                                                                                                       3 cups tomato sauce                                                                                                                                                                                                                                                                       2 cups peeled and cubed sweet potatoes                                                                                                                                                                                                                             1 cup peas                                                                                                                                                                                                                                                                                                1 teaspoon Celtic sea salt                                                                                                                                                                                                                                                            1 teaspoon ground black pepper

• PREP 20 mins
• COOK 1 hr 20 mins
• READY IN 1 hr 40 mins

Directions

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.
2. Heat macadamia 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.
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.
4. Stir sweet 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.

 


READY IN ABOUT 7 hrs
Slow Cooker Beef Pot Roast
  "The real secret here is making sure you sear the meat before the long, slow braising."
Ingredients
Original recipe makes 8 Servings
1 (5 pound) bone-in beef pot roast                                                                                                                                                                                                                                   salt and pepper to taste                                                                                                                                                                                                                                                                1 tablespoon all-purpose flour, or as needed                                                                                                                                                                                                                  2 tablespoons Maccadamia oil                                                                                                                                                                                                                                                    8 ounces sliced mushrooms                                                                                                                                                                                                                                                        1 medium onion, chopped                                                                                                                                                                                                                                                            2 cloves garlic, minced                                                                                                                                                                                                                                                                   1 tablespoon butter                                                                                                                                                                                                                                                                          1 1/2 tablespoons all-purpose flour                                                                                                                                                                                                                                        1 tablespoon tomato paste                                                                                                                                                                                                                                                         2 1/2 cups chicken broth                                                                                                                                                                                                                                                                 3 medium carrots, cut into chunks                                                                                                                                                                                                                                           2 stalks celery, cut into chunks                                                                                                                                                                                                                                                   1 sprig fresh rosemary                                                                                                                                                                                                                                                                  2 sprigs fresh thyme

• PREP 20 mins
• COOK 6 hrs 30 mins
• READY IN 6 hrs 50 mins

Directions

1. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
4. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
8. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.