Caldereta is essentially Filipino Beef Stew. And of course you eat it with rice.
CalderetaCourse: Lunch, DinnerCuisine: FIlipinoDifficulty: Easy
2 pounds beef chuck, cut into large chunks
1 onion, chopped
4-6 garlic cloves, chopped
1 red bell pepper, sliced
2-3 bay leaves
8 oz can tomato sauce
4 tablespoons tomato paste
4.25 oz can liver spread (alternate: use peanut butter)
2 tablespoon sugar
1 tablespoon fish sauce
1/2 cup pickles, chopped into bite size pieces
4 oz pitted green olives
Neutral oil (i.e. canola or vegetable)
Kosher salt and fresh cracked black pepper
1/4 red pepper flakes (optional)
- Heat a heavy bottom pot over medium high heat, coat the bottom of the pan with oil.
- Season beef with salt and pepper. Add beef into pot, leaving room between pieces. Sear for about 2 minutes per side until browned on all sides. Note: work in batches so you don’t overcrowd the pan. Once seared on all sides, remove beef and set aside.
- Add red bell pepper to pot and lightly blister. Remove and set aside.
- Add in potatoes and sear until browned on all sides. Remove and set aside.
(If you have an air fryer you can air fry the potatoes as well @ 400° F for about 20 minutes, tossing half way through.)
- Add in a tablespoon of oil into the pot and add onions and garlic. Cook until soft.
- Add in tomato paste and cook until it becomes a brick red color. If using, add in red pepper flakes. Add beef back into the pot.
- Add tomato sauce, equal amount of water, 2-3 bay leaves, 2 tablespoon sugar, 1 tablespoon fish sauce. Mix to combine and bring to a boil.
- Lower heat to medium, cover pot and let simmer for 1.5 – 2 hours until beef is fork tender. As it is simmering, check periodically and skim fat as it rises to the top.
- Once beef is tender, add in potatoes, red bell peppers, pickles, green olives, and liver spread. Stir everything together and cook for another 5 minutes.
- Serve with fresh white rice.
- Caldereta makes great left overs and tastes even better the next day.