Beef Caldereta
Beef Caldereta is a hearty and flavorful Filipino dish that combines tender beef chuck, a rich tomato-based sauce, and a medley of vegetables for a robust stew that’s perfect for family dinners or special occasions. Infused with savory garlic and onion, the stew is elevated by unique ingredients like creamy liver spread and melted cheddar cheese, which add depth and richness to the dish. A touch of hot sauce provides a gentle kick, while potatoes, carrots, and bell peppers round out the hearty profile. Simmered to perfection in beef broth and seasoned beautifully with bay leaves, this classic recipe is best enjoyed over steamed rice. Whether you’re craving a comforting meal or looking to explore Filipino cuisine, Beef Caldereta is a must-try for its melt-in-your-mouth texture and vibrant flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons cooking oil
- 6 cloves garlic, minced
- 1 large onion, chopped
- 6 ounces tomato paste
- 4 cups beef broth
- 2 bay leaves
- 3 medium potatoes, peeled and cubed
- 2 large carrots, sliced
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 can liver spread
- 1 cup cheddar cheese, grated
- 2 tablespoons hot sauce
- 1 cup green peas
Instructions
Season the beef chuck with salt and black pepper. Set aside.
In a large pot, heat the cooking oil over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides. Remove from the pot and set aside.
In the same pot, add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is aromatic.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to blend with the garlic and onion.
Return the browned beef to the pot. Pour in the beef broth and add the bay leaves. Bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender.
Add the cubed potatoes and sliced carrots to the pot. Continue to simmer for 10-15 minutes, or until the vegetables are tender.
Stir in the chopped green and red bell peppers. Cook for another 5 minutes.
Blend in the liver spread and let it dissolve into the sauce.
Add grated cheddar cheese and stir until melted.
Mix in the hot sauce to taste, adjusting for spice preferences.
Finally, add the green peas and cook for another 2 minutes before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
