Filipino

Kaldereta

Name: Kaldereta
Total time: 120 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 1 cup tomato sauce; 1/2 cup liver spread (or liver pâté); 2 large potatoes, peeled and cubed; 1 large red bell pepper and 1 green bell pepper, sliced; 1/2 cup pitted green olives (optional); 4 cloves garlic, minced, and 1 onion, chopped; 2 cups beef broth or water

A hearty meat stew (usually beef or goat) in a rich tomato and liver paste sauce.

120 minutes

Serves 5

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

1
Brown the Beef: Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.

2
Sauté Aromatics: In the same pot, lower the heat and sauté the onions and garlic until softened and fragrant. Return the beef to the pot.
3
Simmer the Stew: Pour in the tomato sauce and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours until the beef is fork-tender.
4
Thicken with Liver Spread: Once the beef is tender, stir in the liver spread. This is the secret ingredient that thickens the sauce and gives Kaldereta its distinctively rich, earthy flavor. Simmer for 5 minutes.
5
Add Veggies: Add the cubed potatoes and cook for 10 minutes until tender. Finally, stir in the sliced bell peppers and green olives. Cook for 3 more minutes. Serve hot with steamed rice.

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