Filipino Beef Caldereta
This hearty Filipino beef stew features tender beef braised in a rich tomato sauce with vegetables and a hint of spice. It's a comforting dish perfect for family meals or special occasions. The liver spread adds a unique depth of flavor and creamy texture to the sauce.
An original recipe by Forkin
- Total time
- 2 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 720 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef chuck, cut into 2-inch (5.1 cm) cubes
- 1 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 tbsptomato paste
- 400 gcanned crushed tomatoes
- 480 mlbeef broth
- 2 pcsbay leaf
- 1 pcsred bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 pcsgreen bell pepper, cut into 1-inch (2.5 cm) pieces
- 2 pcspotato, peeled and cut into 1-inch (2.5 cm) cubes
- 2 pcscarrot, peeled and sliced
- 85 gliver spread
- 0.25 cupgreen olive, pitted
- 1 pcschili pepper, sliced (optional, for heat)(optional)
- 0.5 tspsalt
marinade
- 60 mlsoy sauce
- 30 mlcalamansi juice
- 4 clovegarlic, minced
- 0.5 tspblack pepper, freshly ground
sauté
- 4 clovegarlic, minced
Equipment
large bowl · large pot · dutch oven · knife · cutting board
The method
Step by step
- 1
In a large bowl, combine the beef chuck, soy sauce, calamansi juice, minced garlic from the marinade, and black pepper.
About 5 min
Cook’s note: If calamansi is unavailable, use fresh lime juice as a substitute.
- 2
Mix well to coat the beef, then cover and marinate in the refrigerator for at least 30 minutes, or preferably 1-2 hours.
Cook’s note: Marinating longer will result in more tender and flavorful beef.
- 3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
About 2 min
- 4
Remove the beef from the marinade, reserving the marinade, and brown the beef in batches on all sides.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure proper browning.
- 5
Remove the browned beef and set aside.
- 6
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 3-5 minutes.
About 5 min
- 7
Add the minced garlic from the sauté group and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste helps to deepen its flavor.
- 9
Pour in the canned crushed tomatoes, beef broth, reserved marinade, and bay leaves.
About 1 min
- 10
Return the browned beef to the pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the beef is tender.
About 1 hr 30 min
Cook’s note: The cooking time will vary depending on the cut of beef.
- 11
Add the potatoes and carrots to the pot and continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender.
About 20 min
- 12
Stir in the red and green bell peppers, liver spread, green olives, and optional sliced chili pepper.
About 1 min
Cook’s note: The liver spread helps to thicken the sauce and adds a rich, savory flavor.
- 13
Continue to simmer for 5-10 minutes, uncovered, until the bell peppers are slightly tender-crisp and the sauce has thickened to your desired consistency.
About 10 min
- 14
Season with salt to taste.
About 1 min
- 15
Remove the bay leaves before serving.
- 16
Let the caldereta rest for 10 minutes before serving with steamed rice.
About 10 min
Cook’s note: Resting allows the flavors to meld and the sauce to settle.
Per serving
Nutrition
- Calories
- 720kcal
- Protein
- 49.9g
- Carbs
- 36.1g
- Fat
- 42.6g
- Fibre
- 6.8g
- Sugar
- 12.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover caldereta in an airtight container in the refrigerator.
Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if the sauce is too thick.
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