Filipino Beef Caldereta

Filipino Beef Caldereta

(A rich and hearty Filipino stew with vegetables in a savory tomato-based sauce) Servings: 4-6 people

Prep time: 20 minutes

Cooking time: 2 hours (or 45 minutes in a pressure cooker)

Ingredients:

For the beef marinade:

1 kg (2.2 lbs) dried beef or short ribs, cut into 2-inch cubes

3 tablespoons soy sauce

2 tablespoons lime juice or calamansi juice

1 teaspoon ground black pepper

4 cloves garlic, minced

For the stew:

3 tablespoons cooking oil

1 large onion, chopped

6 cloves garlic, minced

2 cups tomato sauce (or 1 can crushed tomatoes)

2 tablespoons tomato paste

2-3 cups beef broth or water

2 medium potatoes, peeled and cut into chunks

2 medium carrots, peeled and cut into chunks

1 red bell pepper, sliced

1 green bell pepper, sliced (Optional)

1/2 cup green olives (optional, but traditional)

2-3 tablespoons liver spread (or liver pâté) – this provides the signature enrichment

2 bay leaves

1 teaspoon chili flakes or 2-3 fresh chili peppers (adjust to taste)

Salt and pepper to taste

1 tablespoon brown sugar (optional, to balance acidity)

Fresh parsley or spring onions for garnish

Instructions:

Marinate the beef:

In a bowl, combine beef cubes with soy sauce, lemon juice, black pepper, and minced garlic. Mix well and let it marinate for at least 30 minutes (or overnight in the fridge for best flavor).

Brown the beef: Heat oil in a large pot over medium-high heat. Sear the marinated beef in batches until nicely browned on all sides. Remove and set aside.

Sauté aromatics:

In the same pot, sauté chopped onion and garlic until fragrant and soft.

Build the sauce:

Add tomato sauce and tomato paste. Stir for 2 minutes. Return the browned beef to the pot. Add bay leaves and enough beef broth to cover the meat. Bring to a boil, then simmer for a longer period. Cover and cook for 1.5 to 2 hours until the beef is very tender (add more broth if needed).

Pressure cooker tip: Cook for 35-45 minutes after pressure is reached.

Add vegetables:

Once the beef is tender, add potatoes and carrots. Cook for 10-15 minutes until almost tender. Then add the bell peppers, olives, and liver spread. Simmer for another 5-8 minutes.

Final seasoning:

Taste and adjust with salt, pepper, and a little sugar if needed. Add chili for heat. The sauce should be thick and flavorful.

Serve:

Transfer to a serving platter. Garnish with fresh parsley. Best served hot with steamed white rice.

Pro tip:

The liver spread is the secret ingredient that makes authentic Caldereta extra creamy and rich!

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Enjoy your meal!