Beef Caldereta Recipe
A rich, hearty Filipino-Southern beef caldereta made with tender chuck roast, liver spread, roasted bell peppers, olives, and potatoes simmered low and slow in a thick tomato-based sauce. This is comfort food at its finest — the kind of one-pot meal that feeds a crowd and tastes even better the next day.
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Sharp Chef's Knife
- Wooden Spoon
- Cutting board
Ingredients
Beef and Marinade
- 3 lbs beef chuck roast cut into 1.5-inch cubes
- 3 tablespoons soy sauce
- 2 tablespoons calamansi juice or lemon juice
- 1 teaspoon black pepper freshly ground
Sauce Base
- 3 tablespoons cooking oil
- 1 large yellow onion diced
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14.5-ounce can crushed tomatoes
- 1 cup tomato sauce
- 2 cups beef broth
- 2 tablespoons liver spread such as Reno or any canned liver pâté
- 2 bay leaves
Vegetables and Finishing
- 3 medium Yukon Gold potatoes peeled and quartered
- 2 large red bell peppers cut into large pieces
- 1 large green bell pepper cut into large pieces
- 0.5 cup green olives whole or sliced
- 0.25 cup grated cheddar cheese optional, for stirring in at the end
- 2 tablespoons fish sauce adjust to taste
- 1 tablespoon sugar
- salt and pepper to taste
- 2 Thai chili peppers or bird's eye chilies optional, for heat
Instructions
Marinate the Beef
- Combine the cubed beef chuck with soy sauce, calamansi or lemon juice, and black pepper in a large bowl. Toss to coat evenly. Let it marinate for at least 20 minutes at room temperature, or up to overnight in the refrigerator.
Sear and Build the Base
- Heat cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches so as not to crowd the pot, sear the marinated beef on all sides until deep golden brown, about 3-4 minutes per side. Remove the beef and set aside.
- In the same pot, add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the crushed tomatoes, tomato sauce, and beef broth. Stir to combine and scrape up any browned bits from the bottom of the pot.
Simmer Low and Slow
- Return the seared beef and any accumulated juices to the pot. Add the bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.
- Add the quartered potatoes and continue simmering for 15-20 minutes until the potatoes are just tender when pierced with a fork.
Finish the Caldereta
- Stir in the liver spread until fully dissolved into the sauce. Add the bell peppers, green olives, fish sauce, and sugar. If using chili peppers, add them now. Simmer uncovered for 8-10 minutes until the peppers are tender-crisp and the sauce has thickened.
- If using cheddar cheese, stir it in until melted and incorporated. Taste and adjust seasoning with salt, pepper, and additional fish sauce as needed. Remove the bay leaves before serving.
- Serve hot over steamed white rice.
Nutrition
Calories: 485kcalCarbohydrates: 24gProtein: 42gFat: 24gSaturated Fat: 8gCholesterol: 120mgSodium: 980mgPotassium: 1050mgFiber: 4gSugar: 7gVitamin A: 1850IUVitamin C: 85mgCalcium: 78mgIron: 5mg
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