Bold & Savory: Mastering the Perfect Filipino Beef Caldereta
If you’re craving a hearty, comforting dish packed with rich flavors and a touch of spice, try Beef Caldareta—a beloved staple of Filipino cuisine. This savory stew combines tender beef, simmered to perfection in a tomato-based sauce, with an irresistible blend of bell peppers, carrots, and potatoes. A hint of liver spread adds depth, while optional olives and chili give it that unique Caldereta flair. Whether it’s a special family gathering or a simple weeknight dinner, this classic dish is sure to satisfy your taste buds and bring a taste of the Philippines straight to your table. Ready to master this bold and flavourful Filipino favorite? Let’s dive into the recipe!
Ingredients:
- 1 kg beef, cubed (preferably chuck or short ribs)
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup liver spread or pâté
- 1 can (200g) tomato sauce
- 1/2 cup tomato paste (optional for a richer sauce)
- 2 cups beef broth or water
- 1/4 cup soy sauce
- 1/4 cup grated cheese (optional, for added richness)
- 1/2 cup green olives (optional)
- 1-2 small red chili peppers (optional, for a spicy version)
- 1/4 cup cooking oil
- Salt and pepper to taste
Instructions:
- Sear the Beef: In a large pot or deep pan, heat the cooking oil over medium-high heat. Sear the beef until browned on all sides. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, sauté the garlic and onions until fragrant and softened.
- Add Tomato Sauce & Broth: Pour in the tomato sauce (and tomato paste, if using). Stir, then add the beef broth or water. Mix well to incorporate the sauce and bring it to a simmer.
- Cook the Beef: Return the seared beef to the pot. Cover and simmer for about 1.5 to 2 hours or until the beef is tender. You can use a pressure cooker or Instant Pot to speed up the process (about 35-40 minutes).
- Add Vegetables: Once the beef is tender, add the potatoes and carrots. Cook for another 10-15 minutes until the vegetables are almost tender.
- Mix in the Liver Spread: Stir in the liver spread to give the dish a creamy, rich flavor. Mix until well incorporated. In the UK, we use liver pate which are readily available in major shops like Tesco and Asda.
- Add Bell Peppers: Add the red and green bell peppers. Cook for another 5 minutes or until the peppers are soft.
- Season & Add Extras: Season with salt, pepper, and grated cheese if using. For a spicy kick, add the chopped chili peppers. You can also stir in green olives for extra depth of flavor.
- Serve: Once everything is cooked and flavors have melded together, remove from heat. Serve hot with steamed rice.