Beef Caldereta
Get ready for Beef Caldereta, a rich Filipino stew with tender beef chunks slow-cooked until they melt in your mouth. The hearty tomato sauce is blended with spices, liver spread for incredible richness, and chili peppers for a delightful, savory kick. With colorful bell peppers, potatoes, and carrots, this deeply flavorful dish is perfect scooped over hot rice for a comforting meal.
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.