Filipino Beef Caldereta

To make Filipino Beef Caldereta, start by frying cubed potatoes, carrots, and bell peppers until slightly cooked. Then, sear the beef cubes in the same pot until browned. Sauté onions and garlic, add tomato sauce, liver spread, and return the beef to the pot. Pour in beef broth, soy sauce, and bay leaves, then simmer for 1 to 1.5 hours until the beef is tender. Finally, add the fried vegetables, vinegar, and optional cheddar cheese before serving with steamed white rice.

Filipino Beef Caldereta can be made gluten-free by substituting soy sauce with a gluten-free alternative, such as tamari. Additionally, ensure that any sauces used, like liver spread or Mang Tomas, are gluten-free. Always check labels to confirm dietary compatibility.

If you don't have beef chuck, you can use other cuts like brisket or round. For the liver spread, you can substitute with pureed liver or omit it entirely for a lighter version. If you want a vegetarian option, consider using mushrooms or tofu instead of beef, and vegetable broth instead of beef broth.

Store leftover Beef Caldereta in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave until heated through.

Filipino Beef Caldereta is best served with steamed white rice, which helps soak up the rich sauce. You can also serve it with a side of garlic fried rice or a simple green salad to balance the flavors. For a complete Filipino meal, consider pairing it with lumpia (spring rolls) or a side of pickled vegetables.