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
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
"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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- 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.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.