Best Beef Caldereta
Beef Caldereta is a rich and flavorful Filipino stew that's beloved for its hearty and comforting qualities. The dish is traditionally made with tender chunks of beef, often from cuts like brisket or stewing beef, which are slow-cooked until they become melt-in-your-mouth tender. What sets Beef Caldereta apart is its luscious tomato-based sauce, infused with a blend of aromatic spices, garlic, onions, and bell peppers.
One of the defining characteristics of Beef Caldereta is the inclusion of liver paste, which imparts a unique depth of flavor and a slight bitterness that balances the sweetness of the tomatoes. This dish is often finished with the addition of olives, green peas, and sometimes even cheese, adding a medley of textures and tastes that make each bite a delightful experience. Served steaming hot over a bed of white rice, Beef Caldereta is a comforting and satisfying Filipino classic, perfect for gatherings or as a hearty family meal.
Beef Caldereta's history is deeply rooted in the Philippines' Spanish colonial past, as it draws inspiration from Spanish stews like "caldereta de cabrito." Over time, it has evolved to incorporate local ingredients and flavors, resulting in the unique and delicious dish we know today. Whether enjoyed at a festive celebration or as a comforting weeknight dinner, Beef Caldereta continues to hold a special place in Filipino cuisine, showcasing the country's rich culinary heritage.
Ingredients:
- 1 kg beef, cubed (you can use beef stew meat)
- 2 tablespoons cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, peeled and sliced
- 1 cup potatoes, cubed
- 1 cup tomato sauce
- 1 cup beef broth
- 1 cup coconut milk
- 1/2 cup liver spread (optional)
- 1/2 cup green olives
- 1/2 cup grated cheese (cheddar or quick-melt)
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
Instructions:
In a large pot, heat the cooking oil over medium heat. Sauté the onions and garlic until the onions are translucent.
Add the beef cubes and cook until they are browned on all sides.
Pour in the tomato sauce, beef broth, and coconut milk.
Stir to combine then add the bay leaves, paprika, and chili powder. Season with salt and pepper.
Let it simmer for about 1 to 1.5 hours or until the beef is tender. You can also use a pressure cooker to speed up the process.
Once the beef is tender, add the liver spread (if using) and grated cheese.
Stir until the cheese is melted and the liver spread is well incorporated into the sauce.
Add the sliced bell peppers, carrots, and potatoes. Simmer until the vegetables are cooked but still slightly crisp.
Finally, add the green olives and adjust the seasoning if needed.
Serve the Beef Caldereta hot with steamed rice.
