Beef is considered a luxury here in the Philippines for a regular family. I remember, we could only eat beef during Fiesta or special occasions. That’s why Beef Caldereta has a special place in my heart. It reminds me of those joyful gatherings with family and friends, filled with laughter and delicious food.
Beef Caldereta is a rich and flavorful stew made with tender beef, potatoes, carrots, and bell peppers, all simmered in a savory tomato sauce. It’s the perfect dish to share during celebrations, but it’s also great for a comforting meal any day of the week.
What makes Caldereta special? It’s the mix of ingredients that come together to create a delicious harmony of flavors. The beef is cooked until it’s so tender it almost melts in your mouth. The vegetables add a touch of sweetness and texture, while the tomato sauce ties everything together with its rich, savory goodness.
Beef Caldereta Ingredients
- Beef Sirloin: Tender cuts of beef that become melt-in-your-mouth delicious when slow-cooked in Caldereta.
- Cooking Oil: Used for sautéing, it helps bring out the flavors of the onions and garlic.
- Onion: Adds a sweet and aromatic base to the stew, enhancing the overall flavor.
- Garlic: Provides a strong and savory aroma, essential for authentic Filipino dishes.
- Soy Sauce: Adds depth and umami, giving the stew a rich and savory taste.
- Beef Broth: A flavorful liquid that enhances the meaty taste of the Caldereta.
- Bay Leaves:Infuse the stew with a subtle, aromatic flavor that complements the other ingredients.
- Tomato Sauce: The heart of the dish, it creates the rich, savory base for the stew.
- Potatoes: These add a hearty and comforting texture, soaking up all the delicious flavors.
- Carrots: Bring a touch of sweetness and vibrant color to the Caldereta.
- Liver Spread: Adds a unique richness and depth, making the sauce creamy and flavorful.
- Green Bell Pepper: Adds a fresh and slightly bitter note, balancing the stew’s richness.
- Red Bell Pepper: Provides a sweet and vibrant flavor, enhancing the overall taste and appearance.
- Ground Black Pepper: Adds a hint of spice, elevating the flavors in the stew.
- Red Chili: Brings a bit of heat, adding a spicy kick to the Caldereta.
- Sugar: Balances the acidity of the tomato sauce, adding a slight sweetness to the dish.
- Salt: Enhances all the flavors, bringing everything together perfectly.
How To Cook Beef Caldereta
Sear the Beef
First, heat the cooking oil in a large pot over medium heat. Add the beef sirloin cubes and sear them until they are browned on all sides. Once browned, remove the beef from the pot and set it aside. This step locks in the flavor and ensures the beef remains tender.
Sauté the Onions and Garlic
In the same pot, add the chopped onions and garlic. Sauté them until the onions become translucent and the garlic is fragrant. This will form the aromatic base of our Caldereta.
Combine Beef and Broth
Return the beef to the pot. Add the soy sauce, beef broth, and bay leaves, stirring to combine. Next, pour in the tomato sauce and bring the mixture to a boil. This creates the rich and flavorful sauce that Caldereta is known for.
Simmer Until Tender
Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add water if necessary to keep the beef submerged in liquid. Patience is key here to ensure the beef becomes melt-in-your-mouth tender.
Add Vegetables and Liver Spread
Once the beef is tender, add the potatoes, carrots, and liver spread (or pâté). Stir well to distribute the liver spread, which adds a unique richness to the sauce. Cook for about 10 minutes or until the vegetables are tender.
Add Bell Peppers
Next, add the green and red bell peppers to the pot. Stir to combine and let everything cook together for another 5 minutes. This step adds a fresh crunch and vibrant color to the dish.
Season to Taste
Finally, season with ground black pepper and salt to taste. If you prefer a spicy Caldereta, add the red chili. For a slightly sweeter taste, you can add a bit of sugar. Stir everything well to ensure all the flavors are nicely balanced.
And there you have it—a delicious and hearty Beef Caldereta ready to be enjoyed! Serve it hot with steamed rice and enjoy the rich, comforting flavors of this classic Filipino dish.
Tips and Tricks for Perfecting Beef Caldereta
Choose the Right Cut of Beef
For a tender and flavorful Caldereta, use beef sirloin or another cut with a good balance of meat and fat. Chuck or short ribs are also great options as they become incredibly tender when slow-cooked.
Sear the Beef Properly
Make sure to sear the beef cubes until they are well-browned on all sides. This step locks in the juices and adds depth to the flavor of the stew. Don’t overcrowd the pot; sear the beef in batches if necessary.
Sauté Onions and Garlic Thoroughly
Don’t rush the sautéing of onions and garlic. Let the onions become fully translucent and the garlic fragrant to build a strong flavor base for your Caldereta.
Use Homemade Beef Broth
If you have the time, homemade beef broth adds an extra layer of richness and depth to your Caldereta. Store-bought broth works too, but the homemade version is always a plus.
Simmer Slowly and Steadily
Simmer the beef on low heat for 1.5 to 2 hours, or until tender. Low and slow cooking ensures the beef becomes tender and the flavors meld beautifully. Stir occasionally and add water if the liquid reduces too much.
Balance the Liver Spread
Liver spread or pâté gives Caldereta its distinct, rich flavor. Start with a smaller amount and adjust to your taste. It should enhance, not overpower, the dish.
Perfect Your Vegetables
Add the potatoes and carrots when the beef is almost tender so they don’t overcook and turn mushy. They should be cooked through but still hold their shape.
Timing the Bell Peppers
Add the bell peppers near the end of the cooking process. This keeps them slightly crisp and vibrant, adding a fresh contrast to the rich stew.
Adjust Seasoning Carefully
Season your Caldereta gradually. Taste as you go, especially when adding salt, sugar, and red chili. You can always add more, but you can’t take it out once it’s in.
Let It Rest
If you have time, let the Caldereta sit for a bit before serving. This allows the flavors to meld even further, making the dish taste even better the next day.
Variations of Beef Caldereta
Spicy Beef Caldereta
If you love spicy food, add more red chili peppers or even some hot sauce to your Caldereta. You can also use spicy liver spread to give the dish an extra kick. Adjust the heat level to your preference to enjoy a fiery twist on this classic dish.
Cheesy Beef Caldereta
For a creamy and indulgent version, add grated cheese towards the end of the cooking process. Cheddar or quick-melt cheese works well. Stir until the cheese is melted and fully incorporated, giving the sauce a rich, velvety texture.
Beef Caldereta with Coconut Milk
For a unique and creamy variation, add coconut milk to the stew. Substitute one cup of the beef broth with one cup of coconut milk. This adds a subtle sweetness and creamy texture that pairs wonderfully with the savory flavors of the dish.
Slow Cooker Beef Caldereta
For a hands-off approach, use a slow cooker. Sear the beef and sauté the onions and garlic as usual, then transfer everything to a slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours or until the beef is tender. This method is perfect for busy days.
Beef Caldereta with Peanut Butter
Add a tablespoon or two of peanut butter for a creamy and nutty flavor. This gives the Caldereta a unique twist that’s reminiscent of Filipino Kare-Kare, adding depth and richness to the sauce.
How to Serve Your Beef Caldereta?
Classic with Steamed Rice
The most traditional way to serve Beef Caldereta is with a steaming bowl of white rice. The rice soaks up the rich, savory sauce, making every bite delicious. Serve the Caldereta hot, ladling generous portions over the rice.
With Garlic Fried Rice
For an extra flavorful meal, pair your Beef Caldereta with garlic fried rice (sinangag). The garlicky flavor of the rice complements the savory stew perfectly, adding a tasty twist to the classic pairing.
Over Mashed Potatoes
For a comforting and hearty meal, serve your Beef Caldereta over a bed of creamy mashed potatoes. The smooth, buttery potatoes provide a wonderful contrast to the rich and robust flavors of the stew.
As a Pulutan
Beef Caldereta makes a fantastic pulutan (appetizer) to accompany drinks. Serve it in small bowls or plates with toothpicks for easy eating. It’s a great way to enjoy the dish in a more casual, social setting.
Family-Style
For family gatherings or special occasions, serve Beef Caldereta family-style. Place a large pot or serving dish in the center of the table and let everyone help themselves. This communal style of eating enhances the sense of togetherness and enjoyment.
Frequently Asked Questions
Yes, you can use other cuts like chuck or short ribs, which also become tender and flavorful when slow-cooked.
Searing the beef is recommended as it locks in the juices and adds depth to the flavor of the dish.
Yes, store-bought beef broth works well, but homemade broth will add even more depth and flavor.
Yes, Caldereta often tastes even better the next day as the flavors continue to meld together.
Beef Caldereta
Ingredients
- 1 kg Beef sirloin
- 2 tbsp Cooking oil
- 1 piece Onion large (sliced)
- 8 cloves Garlic (minced)
- 1/4 cup Soy sauce
- 2 cups Beef broth
- 3 pieces Bay leaves
- 2 cups Tomato sauce
- 2 pieces Potatoes medium (squared)
- 1 piece Carrots large (squared)
- 1 cup Liver spread / Reno
- 1 piece Green bell pepper (wedge)
- 1 piece Red bell pepper (wedge)
- 1/2 tsp Ground black pepper
- 1-2 pieces Red chili (diced)
- 1 tbsp Sugar
- Salt to taste
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the beef sirloin cubes and sear until browned on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.
- Return the beef to the pot. Add the soy sauce, beef broth, and bay leaves. Stir to combine. Pour in the tomato sauce and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add water if necessary to keep the beef submerged in liquid.
- Once the beef is tender, add the potatoes, carrots, and liver spread (or pâté). Stir well to distribute the liver spread and cook for about 10 minutes or until the vegetables are tender.
- Add the bell peppers and green peas (if using). Stir to combine and cook for another 5 minutes.
- Season with ground black pepper, and salt to taste. Add the red chili if you prefer a spicy kaldereta. Add sugar if you prefer a slightly sweeter taste.
