Low Fat Beef Caldereta
Indulge in the rich and comforting flavors of *Low Fat Beef Caldereta*, a healthier twist on the beloved Filipino classic. This dish features tender, lean beef chuck simmered to perfection in a flavorful tomato-based sauce infused with garlic, onions, and a hint of low-sodium soy sauce. Packed with vibrant vegetables like potatoes, carrots, red bell peppers, and peas, as well as the savory addition of green olives and liver spread, this caldereta is both hearty and nutrient-rich. With just a tablespoon of olive oil and trimmed beef, it's a guilt-free way to enjoy traditional Filipino cuisine. Ready in under 1.5 hours and perfect for serving over steamed rice, this low-fat version of beef caldereta is an ideal choice for family meals or gatherings, delivering bold flavors without compromising your health goals.
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Recipe Information
Ingredients
- 500 grams Lean beef chuck, trimmed and cut into cubes
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 240 ml Tomato sauce
- 480 ml Beef broth, low-sodium
- 2 medium Potatoes, peeled and cubed
- 2 medium Carrots, sliced
- 1 medium Red bell pepper, sliced
- 50 grams Green olives, pitted and sliced
- 2 pieces Bay leaves
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Soy sauce, low-sodium
- 75 grams Liver spread
- 120 grams Peas
- to taste Salt
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 3-4 minutes.
Increase the heat to high and add the lean beef cubes to the pot. Cook until the beef is browned on all sides, about 5 minutes.
Pour in the tomato sauce, beef broth, and soy sauce. Stir to combine, and then add the bay leaves and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 40 minutes or until the beef begins to tenderize.
Add the potatoes and carrots to the pot. Stir well and let it simmer for an additional 15 minutes.
Once the potatoes and carrots are starting to soften, add the red bell pepper, green olives, and liver spread. Stir until the liver spread is well incorporated.
Continue to simmer for another 10 minutes. Add the peas and cook for a final 5 minutes or until the vegetables are tender and the beef is fully cooked.
Taste and adjust seasoning with salt if necessary. Serve hot with steamed rice.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 5706 mg | 248% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 27.3 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 311 mg | 24% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4975 mg | 106% | |
*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.
