Beef Caldereta
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A traditional Filipino beef stew made with beef chuck and neck bones, simmered slowly with vegetables, tomato sauce, and enriched with liver spread and peanut butter for a creamy, flavorful dish.
02:15:00 total
Serves 6
medium
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Ingredients
- beef chuck and neck bones - watch the video to see (cut into pieces)
- soy sauce - watch the video to see (for marinating beef)
- potatoes - watch the video to see (peeled and cut)
- carrots - watch the video to see (peeled and cut)
- bell peppers - watch the video to see (green and red, sliced)
- onions - watch the video to see (sliced)
- garlic - watch the video to see (minced or sliced)
- tomato sauce - watch the video to see (for stew base)
- water - enough to almost submerge beef (to simmer beef)
- tomato paste - small amount (to enhance tomato flavor and color)
- beef powder - to taste (optional, for added flavor)
- liver spread - watch the video to see (added after beef is tender)
- peanut butter - watch the video to see (added after beef is tender)
- pitted green olives with pimiento - watch the video to see (optional)
- black pepper - to taste (to season)
- cheese - watch the video to see (fast melting type, sliced, cubed or grated)
- oil - watch the video to see (for frying potatoes and carrots)
- chili - to taste (optional, for spiciness)
- milk - to taste (optional, to make it creamier)
Instructions
- Marinate Beef: Put soy sauce on the beef pieces (including flesh and bones). Mix well and let it soak for at least 15 minutes to absorb the flavor.
- Fry Potatoes and Carrots: Heat oil and fry the potatoes and carrots until the potatoes start to brown. Reduce oil and set aside.
- Sauté Aromatics: Sauté onions until soft to emphasize flavor. Optionally, garlic can be added before onions for a stronger flavor. Cook garlic for about a minute.
- Cook Beef: Add the marinated beef to the pan and stir-fry while stirring for about 2-3 minutes until the beef color changes to light brown.
- Add Tomato Sauce and Simmer: Add tomato sauce and water to the beef. Add enough water to almost submerge the beef. Add tomato paste sparingly to enhance tomato flavor and color. Cover and simmer on the lowest heat until beef is tender, about 2 hours.
- Check Tenderness: After simmering, check if beef is tender and coming off the bone. Alternatively, use a pressure cooker to reduce cooking time.
- Add Flavor Enhancers: Once beef is tender, add beef powder (optional), liver spread, and peanut butter. Stir well to combine. Avoid adding these earlier as they thicken the sauce and can hinder tenderizing.
- Add Vegetables and Season: Add pitted green olives (optional), bell peppers, black pepper, and the fried potatoes and carrots. Mix gently.
- Add Cheese and Optional Chili: Add fast melting cheese (sliced, cubed, or grated) to the dish and allow it to melt. Add chili if desired for spiciness.
- Optional Creaminess: For a creamier texture, add milk to the dish before serving.
- Serve: Serve hot and enjoy the rich, savory, and creamy beef caldereta.
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