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Beef Kaldereta

A bold Filipino beef stew braised with tomatoes, liver spread, and bell peppers in a rich, slightly spicy sauce that coats every piece of tender beef. This festive one-pot classic is perfect for feeding a crowd.

120 minMediumServes 4560 cal/serving

FilipinoDinnerStovetopStandardHigh FiberHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeLow-Sodium

Ingredients

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 6 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 15 oz tomato sauce
  • 2 cups low-sodium beef broth
  • 2 tbsp liver spread (Reno or Clara Ole brand) or chicken liver pate
  • 2 tbsp soy sauce
  • 2 medium Yukon Gold potatoes, peeled, cubed 1 in
  • 2 medium carrots, peeled, sliced 1/2 in
  • 1 red bell pepper, cut into 1-in pieces
  • 1 green bell pepper, cut into 1-in pieces
  • 1/2 cup pimiento-stuffed green olives (optional), sliced
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Season 2 lbs beef chuck, cut into 1.5-inch cubes with 1 tsp salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Sear beef in batches without crowding for 3 to 4 minutes per side until deep brown. Transfer to a plate.

  2. 2

    Reduce heat to medium. Add 1 medium diced yellow onion to the pot and cook for 3 minutes until softened, scraping up browned bits. Add 6 minced garlic cloves and cook for 1 minute.

  3. 3

    Return the beef to the pot. Pour in 15 oz tomato sauce and 2 cups low-sodium beef broth. Stir in 2 tbsp soy sauce and 1/2 tsp crushed red pepper flakes. Bring to a boil.

  4. 4

    Reduce heat to low, cover, and simmer for 60 to 70 minutes until the beef is very tender and nearly fork-tender.

  5. 5

    Add 2 medium peeled, cubed 1 in Yukon Gold potatoes and 2 medium peeled, sliced 1/2 in carrots. Cover and cook for 12 minutes.

  6. 6

    Stir in 2 tbsp liver spread (Reno or Clara Ole brand) or chicken liver pate until fully incorporated. Add 1 cut into 1-in pieces red bell pepper, 1 cut into 1-in pieces green bell pepper, and 1/2 cup sliced pimiento-stuffed green olives (optional). Cook uncovered for 5 to 7 minutes until vegetables are tender.

  7. 7

    Verify beef has reached an internal temperature of 160°F (71°C). Taste and adjust seasoning with salt. Serve over steamed rice.

Questions

Can I make Beef Kaldereta gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Beef Kaldereta keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Beef Kaldereta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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