Caldereta

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Caldereta is a thick stew seasoned with chilies. Serve this stew warm, it’s a filling and economic winter meal that stores well. Chilies keep the sniffles away and help you feel full longer, an added bonus when the winter winds blow!

Serves 4-6

Ingredients

2 pounds of lamb or beef stewing meat, cut into 1-inch chunks
3 tomatoes, about 1 pound, chopped
1 small onion peeled
3 whole cloves
1 bulb of garlic, top sliced off
1 green pepper, seeded and cut into thin slices
1 small carrot, peeled, chopped
1 bay leaf
3 tablespoons olive oil
1 tablespoon tomato paste
2 small dried red chilies
1 cup of dry red wine
1 15 oz can fat-free, low-sodium beef broth
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste

Directions

In a large stockpot over medium heat, warm the oil until hot but not smoking. Sprinkle the meat with salt and brown in batches, turning occasionally, 3-4 minutes per side. Reduce heat to medium and add the tomato paste, cumin, cinnamon, and chilies. Cool until the spices become fragrant, 1-2 minutes. Add the white wine and cook 2-3 minutes until the liquid decreases slightly. Add tomato, onion, garlic, pepper, bay leaves, and beef broth, and bring to a boil.

Simmer covered, until meat is tender (about 1 1/2- 2 hours). Remove the meat to a platter. Pick out the bay leaf and red chilies, and discard. Remove the garlic bulb, squeeze out as much garlic as you like, and discard the papery skin. In a food processor or blender, purée the sauce and return it to the stockpot. Season to taste with salt and pepper. Pour your fragrant sauce over the meat and uncork a lovely bottle of Rioja. Buen Provecho!

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Make It A Meal

Serve with Zucchini Bites

Wine Pairing

Champagne, Negrone