Beef Caldereta
Beef Caldereta is a savory Filipino stew made with tender beef, potatoes, carrots, bell peppers, and a rich tomato-based sauce, perfect for a hearty meal.
Equipment
- 1 Large pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon
- Measuring spoons and cups
Ingredients
- 1 lb 450g beef stew meat (chuck or brisket), cut into cubes
- 2 tablespoons vegetable oil
- 1 onion chopped
- 1 head garlic minced
- 1 can 8 oz tomato sauce
- 1 cup beef broth
- 2 medium potatoes peeled and cut into cubes
- 2 carrots peeled and sliced into rounds
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1/2 cup frozen peas
- 1/4 cup liver spread
- 1/4 cup soy sauce
- 1 tablespoon vinegar
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup grated cheese optional, for topping
- 1 tablespoon cornstarch optional, for thickening
Instructions
- Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onions and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
- Add the Tomato Sauce and Broth: Return the beef to the pot. Add the tomato sauce, beef broth, soy sauce, vinegar, paprika, and bay leaf. Stir to combine. Bring to a boil, then reduce the heat to low. Let it simmer for 1 to 1.5 hours or until the beef is tender.
- Cook the Vegetables: Add the potatoes, carrots, and bell peppers to the pot. Simmer for another 15-20 minutes until the vegetables are tender.
- Add Peas and Liver Spread: Stir in the frozen peas and liver spread. Cook for an additional 5-7 minutes. Season with salt and pepper to taste.
- Optional: Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the sauce. Let it cook for a few more minutes until thickened.
- Serve: Remove from heat. Optionally, sprinkle with grated cheese for a rich finish. Serve hot with steamed rice.