Beef Caldereta Recipe
Filipino beef stew with potatoes, carrots, and bell peppers in a tomato-based sauce with liver spread.
Servings 8
Calories 512kcal
Cost $15-$17
Equipment
- Large pot or Dutch oven
Ingredients
- 3 pounds beef chuck cut into 1½" cubes
- 12 ounces Yukon gold or waxy potatoes cut into 1¼" chunks
- 12 ounces carrots cut into 1¼" chunks
- ½ red bell pepper cut into 1¼" chunks
- ½ green bell pepper cut into 1¼" chunks
- 4 cloves garlic minced
- 1 medium onion chopped
- ¼ teaspoon crushed red pepper
- 1 (28-ounce) can tomato sauce
- 1 teaspoon chicken/beef base or bouillon dissolved in 1 cup of water
- 3 bay leaves dried or fresh
- 1 tablespoon fish sauce sub:soy sauce
- 2 tablespoons sugar or more
- ½ cup sweet pickles or gherkins cut in half, if big
- ½ cup pitted green olives (Manzanilla or Castelvetrano olives)
- ¼ cup liver spread or pâté
- Salt and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- 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.
Notes
- Beef: Use chuck, beef shank, brisket, or short ribs. A little fat keeps the meat tender.
- Tomato sauce: Use one 28- or 29-ounce can. Tomato puree or tomato paste mixed with water also works.
- Vegetables: I used potatoes, carrots, and bell peppers. Green peas or cauliflower are good too.
- Liver spread: Makes the sauce thicker and more flavorful. Liver pâté also works.
Nutrition
Calories: 512kcal | Carbohydrates: 25g | Protein: 37g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1458mg | Potassium: 1298mg | Fiber: 5g | Sugar: 13g | Vitamin A: 9990IU | Vitamin C: 35mg | Calcium: 82mg | Iron: 6mg