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Beef Caldereta

Introduction & method

The Spanish influence is evident in this classic Filipino beef stew with the presence of olives and bell peppers. Caldereta can also be made with chicken or pork.

 Beef Caldereta Recipe

Marinade the beef


Your beef needs to be cut into bite-size chunks. Crush the garlic and mix with the soy sauce and vinegar. Add the diced beef, stir to get it all well coated and place in the fridge for at least an hour. Stir ocassionally.

Cook the beef


Heat a couple of tablespoons of oil in a heavy-bottomed pan. Remove the beef from the marinade (keep the liquid for later) and add it to the pan in a single layer - don't overcrowd the pan. Cook until browned all over. You might need to cook the beef in batches. When the beef is cooked, remove it and set aside, then add the peeled and diced onion to the pan. Cook that for about 5 minutes and brown it a little. Add the beef back in along with the marinade and tomato puree and cook for 3-4 minutes. Now add the canned tomatoes, fish sauce and chilli flakes. Cover and cook for 5 minutes. 

Break up the liver spread (or paste or paté) and add it to the pan with the beef stock, sugar and bay leaves. Now you need to cook it until the beef is tender - you could do it in a stock pot or dutch oven on the stove top and this will take 1½-2 hours. Or you could do it in a pressure cooker which will take 20 minutes. Or you could use a slow cooker/crockpot and that will take six hours.

Finish the caldereta


While the stew is cooking, peel and dive the potatoes and carrots, and slice the bell peppers. When the beef is falling apart, add the potatoes, carrots and sliced olives and cook for 15-20 minutes until the potatoes are tender. Add the peas and peppers, season with salt and pepper as desired, and cook for five minutes.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Beef Caldereta on YouTube.

 
You might also like these recipes:

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Ingredients & Info


MARINADE
 2 tbsp soy sauce
 2 tbsp white vinegar
 2 cloves garlic
STEW
 450 grams stewing beef
 2 medium potatoes
 2 medium carrots
 1 medium onion
 400 grams can tomatoes
 1 tbsp tomato puree
 1 tsp fish sauce
 half a tsp red chilli flakes
 750 ml beef stock
 2 tsp brown sugar
 2 bay leaves
 100 grams liver paste
 60 grams pitted green olives
 60 grams frozen garden peas
 1 small red bell pepper
 1 small green bell pepper

PLUS

Oil for sautéeimg, salt and pepper to taste


UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 15 minutes.
Marinading time: 1 hour.
Cooking time: 2 hours 30 minutes.
Total time: 3 hours 45 minutes.