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!
- 2 tablespoons olive oil
- 2 pounds of lamb or beef stewing meat, cut into 1-inch chunks
- 1/2 teaspoon salt
- 3 tomatoes, about 1 pound, chopped
- 1 tablespoon tomato paste
- 2 small dried red chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground pepper to taste
- 1 cup of dry red wine
- 3 whole cloves
- 1 small onion peeled
- 1 15-ounce can fat-free, low-sodium beef broth
- 1 green pepper, seeded and cut into thin slices
- 2 small carrots, peeled, chopped
- 1 bulb of garlic, top sliced off, skin removed
- 1 bay leaf
- 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, pure?e 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!
- Wine Pairing: Champagne, Negrone
Nutritional Stats Per Serving (2 cups): 354 calories, 37 g protein, 13 g carbohydrates, 16g fat (4 g saturated), 73 mg cholesterol, 2 g fiber, 369 mg sodium.
Weight Watchers® Points Plus: 9