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Dad's recipe for Filipino Instant Pot Beef Kaldereta is a simple and delicious meal that you can get on the table with minimal effort and time thanks to the instant pot.
No need to simmer the meat for the beef kaldereta for hours and hours here. Thanks to the instant pot you get ultra tender beef meat in about an hour.
This recipe for Beef Kaldereta is chocked full of hearty vegetables like Potatoes, Carrots and Bell Peppers. WIth Beef Kaldereta you have a satisfying meal that really "sticks to your ribs" as they say.
The Printable recipe can be found at:
DadGotThis.com/instant-pot-beef-kaldereta-recipe/
Instant Pot Filipino Beef Kaldereta Recipe:
Ingredients
3 lbs Bottom Round Roast Cubed or Stew Meat
3 Carrots
3 Potatoes
1/2 cup Green Olives
1 Red Bell Pepper
1 Green Bell Pepper
1 cup Red Wine
2 tbsp Soy Sauce
4 cups Beef Stock
2 tbsp Vegetable Oil Just enough to coat the inner pot.
1 6 oz Can of Tomato Paste
2 tbsp Minced Garlic
1 tsp Paprika
4 Bay Leaves
1/4 cup Flour Just enough to coat the beef.
2 tbsp Garlic Powder
2 tbsp Onion Powder
Sea Salt
Black Pepper
Instructions
1. Rinse the bell peppers. Cut the pepper in half and remove the seeds and inside of the peppers. Then cut them into rings.
2. Cut the onion in half and peel them. Then cut them into 1/8 inch slices.
3. Wash and peel the potatoes. Then cut the potatoes into even sized chunks.
4. Wash and peel the carrots. Then cut the carrots into about 1/2 inch chunks.
5. Remove any excess fat from the bottom round roast. Cut the bottom round roast into 1 inch chunks. If you are using stew meat you can skip this step.
6. Season the meat with garlic powder and onion powder. If you have a spice shaker you can add equal parts of each to the shaker and just shake it all over. If not shake separately from the containers.
7. Coat the beef chunks with flour.
8. Set the instant pot to Saute and the Normal Setting
9. Coat the pot with enough vegetable oil to cover the bottom.
10. Let the oil come to temp for about 5 minutes or so. Just until the oil starts to smoke.
11. Saute the beef for 2-3 minutes per side. You will have to work in batches.
12. Remove all the meat and add the minced garlic.
13. Add the red wine and then make sure you scrape the bottom well to prevent getting a burn notice.
14. Add the beef stock.
15. Add the soy sauce, bay leaves, paprika the tomato paste and stir.
16. Add in the beef, potatoes and carrots and mix well.
17. Put the lid on the instant pot and cook on the meat/stew setting for 35 minutes.
18. Allow for a 15 minute Natural Pressure Release (NRP).
19. Add the peppers, the onions and the olives.
20. Set the instant pot to saute and the normal setting and let it simmer for 25 minutes or until the veggies are tender crisp.
21. Season with salt and pepper to taste and serve with rice.
Notes
You can add cornstarch at the end if you would like a thicker stew.
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