Spanish Caldereta
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
489 kcal
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Course
Main Course, Lunch
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Cuisine
Spanish
Spanish Caldereta
Description
The Spanish Caldereta recipe starts by seasoning and browning venison chunks in olive oil, which locks in flavor and color. Onions and garlic are then sautéed until soft and translucent. The sautéed vegetables are combined with fresh herbs like rosemary, dried thyme, bay leaves, and smoked paprika to enhance the stew’s aromatic profile.
Red bell peppers, red wine, venison stock, and tomato components are added to develop complexity and body. The stew simmers slowly until the meat becomes tender and the sauce thickens. Adding picada—a blend of olive oil, stale bread, almonds, and rehydrated guajillo peppers—introduces texture, depth, and a mildly spicy, nutty note.
This stew is suitable for slow cooker preparation with an adjusted stock amount to avoid excess moisture loss. The dish makes a substantial main course rich with traditional Spanish flavors and is best served hot after a slow, thorough cooking process.
Ingredients
- 3 pounds venison cut into chunks, or other meat
- salt
- 1/3 cup olive oil divided
- 2 cups chopped yellow onion
- 4 cloves garlic minced
- 2 to 4 red bell pepper seeded and sliced about 1/4 inch thick
- 2 bay leaf
- 2 tablespoons rosemary minced fresh
- 2 teaspoons thyme dried
- 1 tablespoon smoked paprika or sweet paprika, Spanish
- 1 1/2 cups red wine
- 1 quart venison stock or other stock
- 1 28- ounce whole peeled tomatoes or 2 pounds fresh, canned
- 1/2 cup tomato puree or 1 tablespoon paste mixed with 1/2 cup water
- black pepper
PICADA
- 3 tablespoons olive oil
- 1 lice bread about 2 ounces, stale, broken up
- 1/2 cup almonds about 2 ounces, slivered, blanched
- 3 guajillo pepper seeded, rehydrated, and torn up, or other semi-hot dried peppers
Instructions
- Salt the meat well and let it sit on the counter while you chop all the other vegetables.
- Heat half the olive oil in a large Dutch oven or similar lidded pot -- or, if you are using a slow cooker, a really big frying pan. Pat the meat dry with paper towels and brown in the olive oil. Take your time with this and don't crowd the pan. Move the browned meat to a bowl if you are cooking in the Dutch oven, or to the slow cooker if using that.
- Chances are at some point in the process you will need more of the olive oil. You'll definitely need it when the meat it done to sauté the onions and garlic. Cook them over medium heat for about 10 minutes, stirring occasionally, until translucent and soft. Add the garlic and cook another minute or two.
- At this stage, you will either move everything to a slow cooker, or start loading up your Dutch oven. Add all the herbs and spices except the black pepper, the meat, the sliced bell peppers, the stock, wine and the tomato puree. One by one, hand crush and shred the whole, peeled tomatoes into the pot. Use all the juice and sauce left in the can, and rinse the inside of the can with a little water and add that, too. Mix well, bring to a simmer, add salt to taste, then cover and cook gently on medium-low until the meat is tender, maybe 2 1/2 hours.
- When the meat is tender, uncover the pot and increase the heat so it's boiling. You want to cook the caldereta down.
- Meanwhile, make the picada by frying the almonds, stale bread pieces and peppers in the olive oil. You want them lightly browned. Grind to a paste in a mortar and pestle or food processor. Add to the stew with the freshly ground black pepper and mix well. Cook until the caldereta is thick.
Notes
- When using a slow cooker, reduce the stock volume to about one pint to limit moisture loss during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 45g | 90% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 145mg | 48% |
| Sodium | 497mg | 21% |
| Potassium | 1307mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1942IU | 39% |
| Vitamin C | 53mg | 59% |
| Calcium | 99mg | 10% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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