Beef Kaldereta: Recipe|Filipino Lunch

Beef Kaldereta is a mainstay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread.

Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish.

Beef Kaldereta Recipe

Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread.

Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish.

This is a popular dish is served during special occasions. It is a regular item in every Filipino cookbook.

Some consider kaldereta as the Philippines most famous beef stew.

How to Cook Beef Kaldereta

The first part of the process is to sauté beef with garlic and onion.

Start by heating oil in a wide pot. Cook the garlic, onion, and beef.

Continue to saute the beef until the color browns a bit.

Add bay leaves and crushed peppercorn. Continue by adding liver spread, tomato sauce, and beef broth.

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.

This takes around 60 to 90 minutes. A faster way to tenderize beef is to cook it using a pressure cooker. It can save you time by more than half.

Go ahead and add the vegetables and seasonings. Cook for about 10 minutes and it’s done.

The cooking process is simple and straightforward.

Beef Kaldereta is best to eat with warm white rice.

I suggest cooking the rice while waiting for the meat to tenderize. You might forget the rice when you tend to be a focus on cooking the beef.

Kaldereta Versions

Different types of protein can be uses to make kaldereta. Goat meat and pork are wide uses aside from beef.

Chicken can also be utilize it using this recipe.

I like to put more ingredients when cooking this dish during special occasions.

Pitted green olives is one of my favorites. When cooking kaldereta as a pulutan, I add chopped chili peppers.

This is what I usually do when making my Kalderetang kambing.

There are several versions of kaldereta.

This recipe that I am sharing today just happens to be the one that I grew up eating.

It the version that makes use of liver spread and tomato sauce. The liver spread is an ingredient similar to liver pate.

Alternative ingredients

Use fresh liver if liver spread is not available. I prefer pig’s liver over that of the cow’s. It is best to puree it using a food processor before cooking.

Ripe fresh tomatoes and canned diced tomato can be used as a replacement for tomato sauce. Stewed tomato works too.

Beef Kaldereta Recipe

Beef stewed in tomato with potato, carrot, olives, bell peppers, and liver spread. This dish is popular as Kaldereta. CourseBeef Recipe CuisineFilipino Recipe Prep Time10 minutes Cook Time1 hour Total Time1 hour 10 minutes Servings6 people Calories589kcal AuthorVanjo Merano

Ingredients

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

Instructions

Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and crushed pepper. Stir.
Add the liver spread. Stir.
Pour-in the tomato sauce and 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.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
Add salt and pepper to taste
Serve Hot. Enjoy!