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Beef Caldereta topped on a rice served on a plate.
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Beef Caldereta Recipe

Beef and vegetables cooked in tomato sauce with liver spread.
Course Main Dish
Cuisine Filipino
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 512kcal
Author Nora Rey
Cost $15-$17

Equipment

  • Large pot

Ingredients

  • 3 pounds beef chuck cut into large chunks
  • 2 medium potatoes cut into chunks
  • 2 medium carrots cut into chunks
  • 1 bell pepper (½ red, ½ green) cut into chunks
  • 4 garlic cloves minced
  • 1 medium onion chopped
  • ¼ teaspoon crushed red pepper
  • 1 (28-ounce) can tomato sauce
  • 1 teaspoon chicken or beef base (or bouillon) dissolved in 1 cup of water
  • 3 bay leaves
  • 1 tablespoon fish sauce
  • 2 tablespoons sugar
  • ½ cup sweet pickles or gherkins halved if big
  • ½ cup pitted green olives
  • ¼ cup liver spread or pâté
  • Salt and pepper
  • Neutral oil
US Customary - Metric

Instructions

  • Season the beef with salt and pepper. Sear in oil until browned, then set aside.
  • Sear the potatoes, carrots, and bell peppers. Set aside.
  • Sauté the garlic and onion until softened. Add the crushed red pepper.
  • Add the beef back to the pot with the tomato sauce and chicken base dissolved in hot water. Bring to a boil.
  • Add the bay leaves, fish sauce, sugar, salt, and pepper. Lower the heat and cover. Simmer until the beef is tender.
  • Add the potatoes and carrots and cook until almost tender.
  • Add the bell peppers, sweet pickles, olives, and liver spread. Cook until heated through and the sauce thickens slightly.
  • Taste and add more salt and black pepper if needed. Turn off the heat.

Video

Notes

  • Beef: Use chuck, beef shank, brisket, or short ribs. A little fat helps keep it tender.
  • Tomato sauce: This is the base of the sauce. You can also use tomato puree or tomato paste, but add more water since they are more concentrated.
  • Vegetables: I used potatoes, carrots, and bell peppers. Green peas or cauliflower also work.
  • Liver spread: Thickens the sauce and adds more flavor. Liver pâté also works.
 
Cooking Tips
  • Brown the beef and vegetables for more flavor.
  • Simmer until the beef becomes tender.
  • Add the vegetables near the end.
  • Skim off any scum and extra fat.

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