Beef Caldereta is a “fiesta” favorite! Tender beef chunks in rich tomato sauce with loads of potatoes and carrots.
Beef Caldereta or Kaldereta is a Filipino dish where beef (traditionally, goat meat is used) is slowly braised in tomato sauce and liver puree. For a richer flavor cheese is added.
Start with cutting the beef into 1-inch cubes and lightly coat it with flour. In a pan with medium to high heat, add oil and sear the meat on all sides. Set aside in a plate.
Using the same pot, add the onions and garlic and sauté. You may need to add a little bit of oil as needed.
Add the tomato paste, water, and liver puree. Stir the mixture and let it come to a boil. Scrape off any brown curds stuck at the bottom of the pot and mix it in. They will add flavor to your stew!
Place the seared meat back into the pot. Cover and set the heat on low. Allow the pot to simmer until the meat is fork-tender.
In the meantime, start working on the vegetables. Peel and chop some carrots and potatoes and add them in the pot.
Once the meat and vegetables are tender, add the bell pepper, green peas, and grated cheese and simmer for another 5 minutes.
- 2 pounds beef chuck, cubed
- 2 teaspoon flour
- 2 tablespoon cooking oil
- 1 onion chopped
- 6 cloves garlic minced
- 2 1/2 cups broth or water
- 1 can 120g Liverwurst spread
- 3 tablespoon tomato paste
- 1 pouch 200g tomato sauce
- 1 large potato cut into cubes
- 1 medium carrot cut into chunks
- Bell pepper chopped
- Green peas
- 1/2 cup grated cheese parmesan or Filipino cheddar cheese
- Brown beef. Season meat with salt and pepper. Place flour in a resealable plastic bag or box, add beef and shake to coat . Heat 2 tablespoon of cooking oil in a pan over medium-high heat. Cook the beef without disturbing until the side is browned and is easily released from pan. Flip and cook other sides. Transfer to a plate and set aside.
- Cook the Kaldereta. In the same pot, add the onion and stir until softened. Fry minced garlic for 1 minute until it turns to light golden.
- Whisk in tomato paste and tomato sauce and stir for 1 minute. Pour in water and liver spread. Allow the liquid to come to a boil while stirring, scraping up any bits at the bottom of the pan.
- Return the meat and bring to a boil and then simmer, covered, until meat is almost cooked and tender for about 1 hour.
- Add in carrots and potatoes and continue to simmer until vegetable is tender, about 30 minutes.
- Add the bell pepper, green peas and cheese and simmer for another 5 minutes.
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