Easy Beef Caldereta Recipe
I. Introduction
A classic Filipino fiery beef stew, known for its rich tomato base, liver spread, and vegetables. This Easy Beef Caldereta Recipe creates the beloved Filipino stew with tender beef chunks, vegetables, and the distinctive flavor that comes from liver spread.
II. Ingredients
- 2 lbs beef (chuck or shoulder), cut into 2-inch cubes
- 1/2 cup liver spread (pâté)
- 1 can (8 oz) tomato sauce
- 2 large potatoes, cut into wedges
- 2 carrots, sliced
- 1 bell pepper, cut into strips
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp cooking oil
- 1/2 cup beef broth
- 1 piece cheese (cheddar or quickmelt), cubed
- Salt and pepper to taste
III. Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups
IV. Instructions
- Heat oil in a large pot and brown the beef cubes on all sides.
- Add onions and garlic, sauté until fragrant.
- Stir in tomato sauce and cook for 2-3 minutes.
- Add enough water to cover the beef and simmer for 1 hour until tender.
- Add liver spread and stir until well combined.
- Add potatoes and carrots, cook for 15 minutes.
- Add bell peppers and simmer for 5 minutes more.
- Season with salt and pepper, add cheese cubes at the end.
- Serve hot with steamed rice.
V. Tips
Adding cheese at the end for extra creaminess. For best results, brown the beef well to develop deep flavors. The liver spread adds a rich, umami depth that’s characteristic of authentic caldereta. Don’t add the cheese too early as it may melt too much. Adjust the amount of liver spread to your preference – some like more, others less.
VI. Serving
A hearty meal with rice. This flavorful stew pairs wonderfully with white rice and is often enjoyed during special occasions. The rich, savory sauce is perfect for soaking up with rice. It’s a complete meal that offers both protein and vegetables in one dish.
VII. Storage
Excellent as leftovers. Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time as the ingredients continue to meld together. Reheat on the stovetop over medium heat, adding a little water or broth if the sauce has thickened too much. The stew can also be frozen for up to 3 months.
