A rich and comforting take on classic kaldereta, slow-cooked with red wine for deeper flavor and ultra-tender beef.
Kaldereta is a Filipino classic, but red wine takes it to the next level, adding complexity to the rich tomato-based sauce. Let the flavors develop low and slow while the beef cooks to a melty tenderness, and you’ll be rewarded with a dish that’s both comforting and impressive.
And yes, you’re absolutely allowed to belt out Chappell Roan’s “Red Wine Supernova” while cooking. (We’ve definitely been singing “Red Wine Kalderetaaa” in the process.)
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