Beef Caldereta
A flavorful Filipino beef stew cooked in a rich tomato-based sauce with tender beef and vegetables.
Equipment
- Heavy Pot or Deep Pan
Ingredients
- 2–3 tablespoons oil
- 2 medium potatoes (cubed)
- 2 medium carrots (sliced)
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 1 lb beef brisket (or beef ribs)
- 2 tablespoons fish sauce
- 2 cups water (plus more if needed)
- 3 bay leaves
- 5–6 tablespoons tomato paste
- 3–4 tablespoons liver spread
- 1 cup green or red bell pepper (cut into squares)
- 1 cup green peas
- ½ cup grated cheese
- Salt and pepper (to taste)
Instructions
- Heat oil in a heavy pot over medium heat. Add cubed potatoes and sliced carrots, cooking until lightly golden. Remove and set aside.
- In the same pan, add garlic and onion, stirring until the onion softens and garlic is fragrant.
- Add beef brisket chunks and fish sauce, cooking for about five minutes until browned.
- Pour in two cups of water and add bay leaves. Bring to a boil, then reduce heat to low and simmer for 50–60 minutes until the beef is tender.
- Remove lid and let the liquid reduce by half. Stir in tomato paste, chili, and liver spread, cooking for an additional five minutes.
- Add back the potatoes, carrots, bell pepper, and green peas. Cook for another five minutes, then stir in grated cheese. Adjust seasoning with salt and pepper as needed.
- Serve hot over steamed white rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.