Beef stewed in tomato with potato, carrot, olives, bell peppers, and liver spread. This dish is popularly known as Kaldereta.
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Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and chili flakes. Stir.
Add the liver spread. Stir.
Pour in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 minutes if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
Add salt and pepper to taste.
Serve hot. Enjoy!
Take note that the beef needs to be cooked until tender. You can do it the traditional way by cooking it in a regular cooking pot over the stove top. But to cut the cooking time to just half, I suggest getting your hands on a pressure cooker.
I would highly suggest getting a large pot or pressure cooker to ensure that none of the beef broth overflows.
As an alternative, you could use ripe fresh tomatoes or even canned diced tomatoes. Stewed tomato works too.
If liver spread is not available, feel free to turn to fresh liver. I prefer pig’s liver over cow’s. It is best to puree it using a food processor before cooking.
If green olives are unavailable, you may want to resort to using capers instead.
Keep bell peppers in a plastic bag and refrigerate them to last for about 2 weeks.
Monitor your potatoes as you are cooking. If you overcook them, they may break down into much smaller pieces in your stew.
How can I make Beef Kaldereta in a slow cooker?
To make Beef Kaldereta in a slow cooker, first sauté the onion and garlic in a pan, then transfer them to the slow cooker. Add the beef, liver spread, tomato sauce, beef broth, bay leaves, and chili flakes. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Add the potatoes, carrots, olives, and bell peppers during the last hour of cooking.
What are some good substitutions for liver spread in Beef Kaldereta?
If you don't have liver spread, you can substitute it with a combination of mashed cooked liver and a bit of butter for creaminess. Alternatively, you can use a rich pâté or even omit it entirely for a lighter version, though it may alter the traditional flavor.
Can I store leftover Beef Kaldereta, and how long does it last?
Yes, you can store leftover Beef Kaldereta in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 3 months. Just make sure to cool it completely before freezing.
What side dishes pair well with Beef Kaldereta?
Beef Kaldereta pairs wonderfully with steamed rice, which helps soak up the rich sauce. You can also serve it with a side of garlic bread or a fresh salad to balance the flavors. For a traditional touch, consider serving it with pickled vegetables.
Is Beef Kaldereta suitable for gluten-free diets?
Yes, Beef Kaldereta can be made gluten-free by ensuring that the tomato sauce and any other sauces used are gluten-free. Always check the labels of your ingredients to avoid any hidden gluten sources.
