Filipino Beef Caldereta
A rich and flavorful Filipino stew made with tender beef, vegetables, and a savory tomato-based sauce.
Ingredients
- 2lbbeef chuck or stewing beef, cut into cubes
- 5tbspvegetable oil, divided
- 1piecemedium onion, chopped
- 4clovegarlic, minced
- 1piecemedium red bell pepper, sliced
- 1piecemedium green bell pepper, sliced
- 2piecemedium potatoes, peeled and cubed
- 1piecelarge carrot, peeled and sliced
- 1cuptomato sauce
- 1/2cupliver spread or Mang Tomas All-Purpose Sauce
- 1/2cupbeef broth or water
- 1/4cupsoy sauce
- 2tbspvinegar
- 1/4cupgrated cheddar cheese (optional)
- 2piecebay leaves
- 1tspground black pepper
- 1/2tspcrushed red pepper flakes (optional)
- Salt to taste
How to make Filipino Beef Caldereta
Fry the Vegetables
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the cubed potatoes until golden brown and slightly crispy. Remove and set aside.
In the same pan, fry the sliced carrots until they start to brown. Remove and set aside.
Fry the red and green bell peppers for 1-2 minutes, just until slightly softened. Remove and set aside.
Brown the Beef
In the same pot, heat the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the beef cubes and sear until all sides are browned. Remove the beef from the pot and set it aside.
Sauté Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant.
Cook the Sauce
Add the tomato sauce to the pot and cook for 2-3 minutes to deepen the flavor. Stir in either the liver spread or Mang Tomas All-Purpose Sauce until well combined.
Simmer the Beef
Return the browned beef to the pot. Pour in the beef broth or water, soy sauce, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, or until the beef is tender. Stir occasionally, adding more water or broth if necessary.
Combine and Finish
Once the beef is tender, add the fried potatoes and carrots. Stir to combine and continue simmering for 10 minutes to allow the flavors to meld.
Add the fried bell peppers and vinegar, cooking for another 5 minutes. Adjust the seasoning with salt and ground black pepper to taste. For a spicier dish, add crushed red pepper flakes at this stage.
Optional Additions
If desired, stir in the grated cheddar cheese. Mix until the cheese is melted and well incorporated.
Serve
Remove the bay leaves and serve the Beef Caldereta hot with steamed white rice.
Tips & Tricks
For a richer flavor, use beef broth instead of water.
Adjust the amount of crushed red pepper flakes to control the heat level.
Liver spread adds a unique flavor, but Mang Tomas All-Purpose Sauce is a good alternative.
Recipe Para Kay Hubby
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