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Beef Kaldereta
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Beef Kaldereta Recipe

Beef stewed in tomato with potato, carrot, olives, bell peppers, and liver spread. This dish is popularly known as Kaldereta.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Beef Recipe
Cuisine: Filipino Recipe
Keyword: beef kaldereta, caldereta, kaldereta, kaldereta recipe
Servings: 6 people
Calories: 589kcal
Author: Vanjo Merano

Ingredients

  • 2 lbs beef cubed
  • 3 pieces garlic cloves crushed and chopped
  • 1 piece onion finely chopped
  • 2 cups beef broth
  • 1 piece red bell pepper sliced
  • 1 piece green bell pepper sliced
  • 1 cup tomato sauce
  • ½ cup liver spread processed using blender
  • 1 teaspoon chili flakes
  • 3 pieces dried bay leaves
  • 2 cups potatoes sliced
  • 2 cups carrots sliced
  • 1/4 cup cooking oil
  • ⅔ cup green olives
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat the cooking oil in the cooking pot or pressure cooker.
    1/4 cup cooking oil
  • Sauté the onion and garlic.
    1 piece onion, 3 pieces garlic cloves
  • Add the beef. Cook for 5 minutes or until the color turns light brown.
    2 lbs beef
  • Add the dried bay leaves and chili flakes or crushed pepper. Stir.
    3 pieces dried bay leaves, 1 teaspoon chili flakes
  • Add the liver spread. Stir.
    ½ cup liver spread
  • Pour-in the tomato sauce and beef broth.
    1 cup tomato sauce, 2 cups beef broth
  • Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
  • Add potato and carrots. Cook for 8 to 10 minutes.
    2 cups potatoes, 2 cups carrots
  • Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
    1 piece red bell pepper, ⅔ cup green olives, 1 piece green bell pepper
  • Add salt and pepper to taste
    salt and pepper to taste
  • Serve Hot. Enjoy!

Video

Notes

  1. Beef - Take note that the beef needs to be cooked until tender. You can do it the traditional way by cooking it in a regular cooking pot over the stove top. But to cut the cooking time to just half, I suggest getting your hands on a pressure cooker.
  2. Beef broth - I would highly suggest getting a large pot or pressure cooker too just to ensure that none of our beef broth overflows.
  3. Tomato sauce -  As an alternative, you could use ripe fresh tomatoes or even canned diced tomatoes. Stewed tomato works too.
  4. Liver spread - If it’s not available, feel free to turn to fresh liver. I prefer pig’s liver over that of the cow’s. It is best to puree it using a food processor before cooking.
  5. Green olives - If unavailable, you may want to resort to using capers instead.
  6. Bell peppers - Keep these in a plastic bag. Then refrigerate this to get it to last for about 2 weeks!
  7. Potatoes - Definitely monitor your potatoes as you are cooking. If you overcook these, they may break down into much smaller pieces in your stew.

Nutrition

Serving: 6g | Calories: 589kcal | Carbohydrates: 20g | Protein: 30g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 903mg | Potassium: 1135mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9150IU | Vitamin C: 65.8mg | Calcium: 89mg | Iron: 6.5mg