| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 22g | 7g | 17g |
| sugars | fibre | protein | salt |
| 5g | 4g | 34g | 1.1g |
Why I Love Filipino Calderetang Gulay
Every so often, I find myself drifting away from the briny seafood recipes of my beloved home, New England, and immersing myself in a totally contrasting cuisine. On such occasions I love to explore rich and varied flavors from around the world, trying my hands at fascinating dishes like the Calderetang Gulay.
A Heartwarming Fusion
The Calderetang Gulay, a hearty Filipino stew, is one such dish that holds a special place in my culinary adventures. Comprising tender chunks of beef and an array of vibrant vegetables, simmered slow in a savory broth, this recipe carries with it the warmth of a homecooked meal. Its pleasant blend of flavor profiles, from subtly sweet peas to the umami boost from the liver spread, renders a complexity that always has my palate yearning for more.
From Maine to Manila
While the Calderetang Gulay is notably different from the local meals of Maine that form my culinary root, it’s its unique flavor and hearty charm that draws me in. Its preparation carries an air of familiarity, reminding me of how I would patiently prepare a lobster bisque, allowing the flavors to meld perfectly over time. And much like the flavorful bisques and chowders from my coastal hometown, the Calderetang Gulay is perfect for cozy family dinners, particularly when I cook it for my daughters, Erin and Samantha.
The optional additions of hot chili pepper and green olives, reminiscent of the Mediterranean twist I occasionally adopt, provide yet another customized level to this dish. Indeed, Filipino cuisine at large, and Calderetang Gulay as a prime example, truly showcase the power of a multitude of ingredients coming together in perfect harmony.
My inspiration to try this recipe came from the renowned Filipino chef Claude Tayag who is an expert at bringing out the authenticity of Filipino flavors. His passion and dedication for his culture’s cuisine is infectious.
Pairing Suggestions
When I’m entertaining, I love to pair this Calderetang Gulay with some warm garlic rice or crusty bread, allowing for a satisfying mixture of textures in every bite. Additionally, the beefy, hearty flavors of the Calderetang Gulay can be beautifully offset by a bright, vibrant salad, much like a traditional Filipino green mango salad.
What You’ll Need
- 2 lbs beef, cut into chunks
- 1 large carrot, peeled and chopped
- 1 large potato, peeled and chopped
- 1 large bell pepper, deseeded and sliced
- 1 cup green peas
- 1 large onion, finely chopped
- 6 cloves of garlic, minced
- 1 can (6 oz) tomato paste
- 3 cups beef broth
- 1 bay leaf
- 1/2 teaspoon cracked black pepper
- 1 teaspoon salt
- 1 cup liver spread
- 2 tablespoons vegetable oil
- 3 pieces hot chili pepper, chopped (optional)
- 1/2 cup green olives, pitted (optional)
Method
Step One
First, heat the vegetable oil in a large pot over medium heat. Add the chunks of beef and cook until they’re browned on all sides. You might need to do this in batches to avoid overcrowding the pot. Once the beef is browned, remove it from the pot and set it aside.
Step Two
In the same pot, add the minced garlic and finely chopped onion. Cook them until they are soft and fragrant. This should take approximately 2-3 minutes.
Step Three
Once the garlic and onion are cooked, add the tomato paste to the pot and stir it around to combine everything. Continue to cook this mixture for another 2-3 minutes, or until the tomato paste starts to darken in color.
Step Four
Next, return the beef to the pot and pour in the beef broth. Add the bay leaf, cracked black pepper, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5-2 hours, or until the beef is tender.
Step Five
As the beef is simmering, you can prepare your vegetables. Peel and chop the large carrot and potato, deseed and slice the bell pepper, and slice the hot chili pepper if using. Set these aside.
Step Six
Once the beef is tender, you can add the chopped vegetables, green peas, liver spread, and pitted green olives if using to the pot. Stir everything together to combine, and let the stew simmer for another 20-30 minutes, or until the vegetables are tender.
Step Seven
Finally, taste your Calderetang Gulay and adjust the seasoning if necessary. Once you’re happy with the flavor, your stew is ready to serve. Enjoy!
