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.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 6 cloves 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
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
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 cloves minced garlic cloves and cook for 1 minute.
-
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
Reduce heat to low, cover, and simmer for 60 to 70 minutes until the beef is very tender and nearly fork-tender.
-
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
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
Verify beef has reached an internal temperature of 160°F (71°C). Taste and adjust seasoning with salt. Serve over steamed rice.