Lunch today was delicious Flipino kaldereta stew, made with beef and peppers and peanut butter, and ladled over rice. Originally recommended by CH’er ad7yn, who says it freezes well. She makes day ahead, refrigerates and skims off fat before reheating, to have a thicker stew. For me, this is a 3.5 hour recipe - about an hour total of prep, some of which can overlap the 2 hour marinade time (mine marinated, refrigerated, overnight), then about 30 minutes of adding /browning the various ingredients and finally 45 minutes of simmering. I used a pound of Costco stew meat for this half batch, cut slightly smaller to 1-1.5 inch cubes. And I have now noted to cut the beef much small dice, thumb-tip sized, since it has a relatively short simmer time.
