Caldereta
Caldereta is a rich and hearty Filipino stew made with tender beef simmered in a flavorful tomato-based sauce with potatoes, carrots, bell peppers, and liver spread. This well-loved dish is known for its savory, slightly tangy, and creamy taste, making it a favorite during family gatherings, holidays, and special occasions. Slow-cooked until the meat is fork-tender, Caldereta is best served hot with steamed rice for a comforting and satisfying meal.
Ingredients
1kg beef chuck or beef brisket, cut into cubes
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, chopped
5 cloves garlic, minced
2 cups tomato sauce
2 tbsp tomato paste
2 tbsp liver spread
2 cups beef broth or water
1/4 cup green peas
2 tbsp soy sauce
2 tbsp cooking oil
2 bay leaves
1 tsp ground black pepper
Salt, to taste
Directions
- Heat the cooking oil in a large pot over medium heat. Sauté the garlic and onion until fragrant.
- Add the beef cubes and cook until browned on all sides. Stir in the soy sauce and cook for another 2 minutes.
- Pour in the beef broth, add the bay leaves, and bring to a boil. Reduce the heat, cover, and simmer for 1½ hours or until the beef is tender.
- Add the tomato sauce, tomato paste, and liver spread. Stir well until the sauce is smooth and fully combined.
- Add the potatoes and carrots, then simmer for 10–15 minutes until they are tender.
- Stir in the bell peppers and green peas. Season with ground black pepper and salt to taste, then cook for another 3–5 minutes.
- Transfer the Caldereta to a serving bowl and serve hot with steamed rice.
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