Filipino Beef Caldereta recipe
Prep Time
20min
Cook Time
2hr
Total Time
2hr 20min

A rich and flavorful Filipino stew made with tender beef, vegetables, and a savory tomato-based sauce.

Ingredients

6 Servings
(1 serving = 1 bowl)
  • 2lb
    beef chuck or stewing beef, cut into cubes
  • 5tbsp
    vegetable oil, divided
  • 1piece
    medium onion, chopped
  • 4clove
    garlic, minced
  • 1piece
    medium red bell pepper, sliced
  • 1piece
    medium green bell pepper, sliced
  • 2piece
    medium potatoes, peeled and cubed
  • 1piece
    large carrot, peeled and sliced
  • 1cup
    tomato sauce
  • 1/2cup
    liver spread or Mang Tomas All-Purpose Sauce
  • 1/2cup
    beef broth or water
  • 1/4cup
    soy sauce
  • 2tbsp
    vinegar
  • 1/4cup
    grated cheddar cheese (optional)
  • 2piece
    bay leaves
  • 1tsp
    ground black pepper
  • 1/2tsp
    crushed red pepper flakes (optional)
  • Salt to taste

How to make Filipino Beef Caldereta

Fry the Vegetables

  1. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the cubed potatoes until golden brown and slightly crispy. Remove and set aside.

  2. In the same pan, fry the sliced carrots until they start to brown. Remove and set aside.

  3. Fry the red and green bell peppers for 1-2 minutes, just until slightly softened. Remove and set aside.

Brown the Beef

  1. In the same pot, heat the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the beef cubes and sear until all sides are browned. Remove the beef from the pot and set it aside.

Sauté Aromatics

  1. In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant.

Cook the Sauce

  1. Add the tomato sauce to the pot and cook for 2-3 minutes to deepen the flavor. Stir in either the liver spread or Mang Tomas All-Purpose Sauce until well combined.

Simmer the Beef

  1. Return the browned beef to the pot. Pour in the beef broth or water, soy sauce, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, or until the beef is tender. Stir occasionally, adding more water or broth if necessary.

Combine and Finish

  1. Once the beef is tender, add the fried potatoes and carrots. Stir to combine and continue simmering for 10 minutes to allow the flavors to meld.

  2. Add the fried bell peppers and vinegar, cooking for another 5 minutes. Adjust the seasoning with salt and ground black pepper to taste. For a spicier dish, add crushed red pepper flakes at this stage.

Optional Additions

  1. If desired, stir in the grated cheddar cheese. Mix until the cheese is melted and well incorporated.

Serve

  1. Remove the bay leaves and serve the Beef Caldereta hot with steamed white rice.

Tips & Tricks

  1. For a richer flavor, use beef broth instead of water.

  2. Adjust the amount of crushed red pepper flakes to control the heat level.

  3. Liver spread adds a unique flavor, but Mang Tomas All-Purpose Sauce is a good alternative.

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Recipe by

Recipe Para Kay Hubby

(@joanarocacorba)

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