Beef Caldereta

This dish has tender beef and hearty vegetables with a rich tomato-based sauce. It is a one-pot meal that is satisfying and delicious!

Course Main Course

Cuisine Filipino

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 512kcal

Cost $15-$17

Season meat with salt and pepper. Sear them over medium-high heat for about 2 minutes on each side. Add oil as needed. Set aside.
Lightly sear potatoes, carrots, and bell peppers. Set aside
Sauté garlic and onions for about a minute until softened.
Add crushed red pepper and toast for 30 seconds.
Add meat, tomato sauce, and chicken base dissolved in a cup of hot water. Mix while scraping up the fond (the browned bits) from the bottom of the pot for that extra flavor. Let it come to a boil.
Add bay leaves, fish sauce, sugar, a pinch of salt, and pepper to taste. Mix together.
Lower to medium heat and cover with the lid. Simmer for 1½ to 2 hours, until the meat is tender. Skim off the fat layer that pools on the surface.
Mix in potatoes and carrots. Cook for 10 to 15 minutes until almost tender.
Add bell peppers, pickles, olives, liver spread, and ground pepper to taste. Stir and continue cooking for 5 minutes.
Give it a taste and turn off the heat.

Beef: The cuts of beef you can use are lean with some fat and connective tissue, staying moist after prolonged cooking. Examples include chuck, boneless beef shank, point-cut brisket, and bone-in short ribs.
Tomato sauce: You will need a 28 or 29-ounce can of regular tomato sauce, about 3½ cups. In a pinch, you can use half as much tomato puree diluted with water. Tomato paste is an option, but because it is thicker, you'd have to use about ⅓ and the rest with water.
Liver spread: Canned liver spreads can be made with various types of liver (beef, pork, and chicken) and can include other ingredients. Its addition makes the sauce creamy and more flavorful. Alternatively, you can use liver pâté.