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Beef Caldereta

A rich Filipino stew featuring tender beef simmered in a savory tomato sauce enriched with liver spread, bell peppers, and root vegetables.

110 minMediumServes 6520 cal/serving

FilipinoDinnerStovetopHigh ProteinNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs beef chuck roast, cubed
  • 2 tbsp cooking oil
  • 4 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 cup tomato sauce
  • 1/2 cup liver spread
  • 2 cups beef broth
  • 2 russet potatoes, cubed
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1/2 cup pitted green olives

Instructions

  1. 1

    Heat 2 tbsp cooking oil in a large Dutch oven over medium-high heat.

  2. 2

    Add 2 lbs cubed beef chuck roast and sear on all sides until browned, then remove beef and set aside.

  3. 3

    In the same pot, sauté 1 chopped yellow onion and 4 minced garlic cloves until soft and aromatic.

  4. 4

    Return beef to the pot, then stir in 1 cup tomato sauce, 1/2 cup liver spread, and 2 cups beef broth.

  5. 5

    Bring to a boil, cover, reduce heat to low, and simmer for 60 minutes until beef is tender and reaches an internal temperature of at least 160 F.

  6. 6

    Add 2 cubed russet potatoes and 2 sliced carrots, cover and simmer for another 15 minutes.

  7. 7

    Stir in 1 chopped red bell pepper and 1/2 cup pitted green olives, simmering uncovered for 5 minutes until vegetables are tender and sauce thickens.

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Questions

What is Beef Caldereta?

A rich Filipino stew featuring tender beef simmered in a savory tomato sauce enriched with liver spread, bell peppers, and root vegetables. This reference files it under Filipino dinner: made on the stovetop, rated medium and about 110 minutes start to finish.

What internal temperature should Beef Caldereta reach?

For Beef Caldereta, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Beef Caldereta?

Step 2 reads: "Add 2 lbs cubed beef chuck roast and sear on all sides until browned, then remove beef and set aside." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How much protein is in Beef Caldereta?

One serving (the recipe makes 6) has 38 g of protein in about 520 calories, alongside 24 g carbohydrate and 30 g fat, plus 4 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Can I freeze Beef Caldereta?

It is not a good candidate. Refrigerate what is left of Beef Caldereta within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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