Filipino Beef Caldereta is a hearty stew that brings comfort to any meal. It’s made with tender beef, carrots, potatoes, and rich tomato sauce. Mouthwatering, right?
This dish is perfect for gathering with friends or family. I love serving it over rice—it’s like giving your plate a cozy blanket! You’ll be reaching for seconds, trust me! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or round cuts work well, too. Just ensure they’re well-marbled for softness.
Tomato Sauce: The backbone of the dish, it provides richness. If you want to switch it up, crushed tomatoes or tomato paste (just add a bit more water) will work nicely.
Liver Spread: This adds unique flavor and creaminess. If you’re not a fan or need a substitute, try using a bit of blended mushrooms or a stock-based sauce.
Vegetables: Carrots and potatoes are classic, but feel free to add peas, corn, or even sweet potatoes for a different taste. Bell peppers add a delightful crunch, so I recommend keeping them.
How Can I Achieve Tender Beef in Caldereta?
The key to tender beef lies in cooking it low and slow. Here are some helpful tips:
- Start by browning the beef well to lock in flavors; this is essential for a rich taste.
- Simmer the stew for at least 1.5 hours. The longer you cook, the more tender the beef becomes.
- If you’re short on time, you can use a pressure cooker to significantly speed up the cooking process.
Just be careful not to overcook it, as that can make the beef tough!
How to Make Filipino Beef Caldereta
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tbsp cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 large carrot, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1/2 red bell pepper, cut into chunks
- 1/2 green bell pepper, cut into chunks
- 1/2 cup green peas (fresh or frozen)
- 1 cup tomato sauce
- 2 tbsp liver spread or liver pâté
- 2 tbsp soy sauce
- 1 cup beef broth or water
- 2 bay leaves
- 1 tsp sugar
- Salt and pepper to taste
For Garnish:
- Fresh parsley or green onion for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 2 hours of cooking time. So, set aside about 2 hours and 20 minutes from start to finish. Let the flavors meld together while the beef becomes tender, and you’ll have a fantastic dish to enjoy!
Step-by-Step Instructions:
1. Browning the Beef:
Heat the cooking oil in a large pot over medium heat. Add the beef cubes to the pot, making sure they don’t crowd each other, and brown them on all sides. This searing step is key to locking in the flavors. Once browned, remove the beef and set it aside on a plate.
2. Sautéing the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté them for a few minutes until the onions are fragrant and translucent. This will create a delicious base for your stew!
3. Combining Ingredients:
Now it’s time to bring everything together! Return the browned beef to the pot, and stir in your soy sauce. Let it cook for about 2 minutes to let the flavors mingle.
4. Making the Stew:
Add the tomato sauce, beef broth (or water), bay leaves, and sugar to the pot. Stir everything well and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
5. Adding Vegetables:
When the beef is nice and tender, add the potatoes and carrots to the pot. Simmer those for about 15 minutes, until they’re tender but still hold their shape.
6. Stirring in the Goodness:
Mix in the liver spread until it’s well blended into the stew. Then, add the bell peppers and green peas, cooking for another 5 to 7 minutes. You want the vegetables to be tender but not mushy.
7. Final Seasoning:
Give your stew a taste and season with salt and pepper according to your preference. Don’t forget to remove the bay leaves before serving!
8. Garnish and Serve:
If you’d like, garnish your Caldereta with fresh parsley or chopped green onion for a pop of color and flavor. Serve it hot over steamed white rice and enjoy your rich, savory Filipino Beef Caldereta!
Can I Use Different Cuts of Beef for Caldereta?
Absolutely! While beef chuck is ideal due to its tenderness, you can also use brisket or even shank. Just remember that tougher cuts may need a bit more time to become tender.
How Do I Store Leftover Caldereta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave. The flavors will continue to develop, making it even tastier the next day!
Can I Make Beef Caldereta Ahead of Time?
Yes, this dish is perfect for making in advance! Prepare it up to a day ahead, let it cool, and store it in the fridge. Reheat it on the stove when you’re ready to serve—it’s a great meal for meal prep!
What Can I Substitute for Liver Spread?
If you’re not a fan of liver spread, you can skip it or substitute with blended mushrooms for a similar texture. Another option is to add extra tomato sauce for a richer flavor while keeping it meaty.
Filipino Beef Caldereta
A rich, tomato-based Filipino beef stew with tender beef, hearty vegetables, bell peppers, peas, and a savory hint of liver spread—perfect served over steamed rice.
Ingredients
- For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tbsp cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 large carrot, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1/2 red bell pepper, cut into chunks
- 1/2 green bell pepper, cut into chunks
- 1/2 cup green peas (fresh or frozen)
- 1 cup tomato sauce
- 2 tbsp liver spread or liver pâté
- 2 tbsp soy sauce
- 1 cup beef broth or water
- 2 bay leaves
- 1 tsp sugar
- Salt and pepper to taste
- For Garnish:
- Fresh parsley or green onion for garnish (optional)
Instructions
- Set a large, heavy pot over medium heat and add the cooking oil. When the oil is hot, add the beef cubes in a single layer (working in batches if needed). Brown the meat on all sides, turning as needed. Transfer the browned beef to a plate and set aside.
- Using the same pot, add the chopped onion and cook for 2–3 minutes, stirring often, until softened and fragrant. Stir in the minced garlic and cook for another 30–60 seconds, just until aromatic.
- Return the browned beef and any accumulated juices to the pot. Pour in the soy sauce and stir to coat the meat. Let it cook for about 2 minutes so the flavor soaks into the beef.
- Add the tomato sauce, beef broth (or water), bay leaves, and sugar. Stir everything together and bring the mixture up to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours, or until the beef is fork-tender.
- When the beef is tender, add the potato and carrot chunks to the pot. Stir, cover again, and simmer for about 15 minutes, or until the vegetables are just tender but still holding their shape.
- Stir in the liver spread until it fully dissolves into the sauce, then add the red and green bell peppers along with the green peas. Simmer for another 5–7 minutes, just until the peppers and peas are tender but not mushy.
- Taste the caldereta and season with salt and pepper as needed. Remove and discard the bay leaves before serving.
- Ladle the beef caldereta into bowls or a serving dish. Garnish with chopped fresh parsley or green onion if you like, and serve hot with steamed white rice.