Caldereta de ternera (Beef stew)
Updated: Nov 28, 2020
Caldereta de ternera or Estofado de ternera
Caldereta de ternera, also called estofado de ternera, is a beef stew popular all around Spain.
We chose the name of caldereta because it is how they call it in Maria’s region. It is a dish that they make with beef, lamb or even bull and wild pig. It is a dish that in the village’s festivals the council cooks in big pots to give to the populations and families and friends share.
Traditionally this dish was for “poor” people because is very simple and economical to cook in big quantities, lasting a few days. It is also a perfect dish for cold days.
Currently it is one of the most traditional dishes from the Spanish culture.
1kg chuck steak
1 red capsicum
1 green capsicum
1 brown onion
1 celery stick
2 garlic cloves, crusted
2 bay leaves
500ml beef stock (beef stock recipe here)
1 cup of red wine
Splash of brandy (optional)
3 tbsp paprika
2 tomato, diced
3 potatoes big or 6 small
1.Put a big pot in a high heat and add some EVO. When it is very hot add the chunks of beef to brown.
2. Remove the meat when it is brown and caramelised.
3. Cut the vegetables half for a sofrito and then the rest in chunks, the capsicums in strips, the onion juliana style, the carrots in just rounds pieces
4. Turn down the heat from high to medium and add some EVO, the sofrito until the liquid is cooked out.
5. Add the meat and turn the heat to high and pour the cup of red wine and the splash of brandy.
7. When the wine is dissolved add the stock, the bay leaves and the spoon of paprika. Put the lead on and put the heat in low.
8. After 1.15min add the potatoes cut into chunks, the capsicum, carrot and celery.
9. Leave cooking another 45min.
This dish, like any stew, is better to leave rest overnight.
Byron & María
The Coastal Cocina