Beef Caldereta
Prep Time:
30 mins
Cook Time:
2 hrs
Serves:
6 - 9
Level:
Moderate
About the Recipe
Beef Caldereta is a classic Filipino dish that showcases the vibrant flavors and culinary heritage of the Philippines. This hearty and savory stew features tender beef cooked in a rich tomato-based sauce, infused with a blend of spices and complemented by vegetables and other flavorful ingredients. With its origins rooted in Spanish cuisine, beef caldereta has evolved into a beloved Filipino comfort food, often served during special occasions and gatherings with loved ones.
The name "caldereta" is derived from the Spanish word "caldera," meaning cauldron or cooking pot, highlighting the traditional method of slow-cooking this dish to develop its robust flavors. The combination of tender beef, aromatic spices, and a medley of vegetables creates a harmonious balance that delights the palate and warms the soul.
Each region and household in the Philippines may have its own variation of beef caldereta, incorporating unique ingredients and cooking techniques. However, the essence of the dish remains consistent—a celebration of rich flavors and communal dining.
In this recipe, we will explore a traditional approach to preparing beef caldereta, highlighting the key ingredients and steps involved in creating this mouthwatering Filipino delight. So, gather your ingredients, unleash your culinary prowess, and get ready to savor the warm and comforting flavors of beef caldereta.
Ingredients
2 pounds (about 900g) beef, cut into cubes (commonly used: beef chuck or stewing beef)
3 tablespoons cooking oil
4 cloves garlic, minced
1 onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
3 tomatoes, chopped
2 cups tomato sauce
3 tablespoons tomato paste
2 cups beef broth
1 cup water
1 cup liver spread (or liver pâté)
1 cup grated cheddar cheese
1 cup green olives, pitted
1 cup carrots, diced
1 cup potatoes, diced
1 cup red or green peas (optional)
3 bay leaves
1 teaspoon paprika
1 teaspoon chili powder (adjust according to spice preference)
Salt and pepper to taste
Preparation
In a large pot, heat the cooking oil over medium heat. Sauté the garlic and onions until fragrant and translucent.
Add the beef cubes to the pot and brown them on all sides. This helps seal in the flavors and adds depth to the dish.
Once the beef is browned, add the tomatoes, tomato sauce, tomato paste, and bay leaves. Stir and cook for a few minutes until the tomatoes start to soften.
Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beef becomes tender. You can also use a pressure cooker to shorten the cooking time.
Add the liver spread (or liver pâté) to the pot and stir until it is well incorporated into the sauce.
Add the bell peppers, carrots, potatoes, and green peas (if using). Continue simmering until the vegetables are cooked through and tender.
Sprinkle in the grated cheese, paprika, and chili powder. Stir until the cheese melts and the flavors are well combined.
Taste the sauce and adjust the seasoning with salt and pepper according to your preference.
Lastly, add the green olives to the pot and cook for a few more minutes.
Serve the beef caldereta hot with steamed rice or crusty bread.
Beef caldereta is even more flavorful when allowed to sit for a while, so it's often enjoyed as leftovers the following day. It's a hearty and delicious dish that is commonly served at special occasions and gatherings in the Philippines. Enjoy!
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