Cherry & Dennis Recipes
Filipino Beef Caldereta
菲律賓卡爾德雷塔牛肉
Recipe overview
Filipino beef caldereta braises beef with tomato, peppers, potatoes and liver spread into a rich family stew.
01
Ingredients
Main ingredients
- 900 g beef chuck (cut into 4 cm cubes)
- 3 medium potatoes (peeled and chunked)
- 2 carrots (cut into chunks)
- 1 red bell pepper (cut into pieces)
- 1 green bell pepper (cut into pieces)
- 1 onion (diced)
- 5 cloves garlic (minced)
- 120 g thawed green peas
- 120 g liver spread
Seasoning
- 3 tbsp cooking oil
- 3 tbsp tomato paste
- 2 leaves bay leaves
- 750 ml water
- 1 tsp sugar
- to taste salt
- 1 tsp black pepper
02
Tools
- kitchen knife
- cutting board
- kitchen paper
- small bowl
- measuring cup
- measuring spoons
- lidded pot
- frying pan
- wooden spoon
- kitchen tongs
- serving plate
03
Steps
Step 1
Inspect and dry beef
Thaw beef fully in the refrigerator, discard any smelly or slimy meat, then pat dry.
Step 2
Cut beef
Cut 900 g beef chuck across the grain into 4 cm cubes.
Step 3
Prepare vegetables
Cut potatoes and carrots into chunks, peppers into pieces, dice onion and mince garlic.
Step 4
Brown beef
Heat 2 tablespoons oil and brown beef in batches for 8 minutes.
Step 5
Sauté aromatics
Add remaining 1 tablespoon oil and sauté onion and garlic for 3 minutes.
Step 6
Cook tomato paste
Stir in 3 tablespoons tomato paste for 2 minutes until darker.
Step 7
Start the braise
Return beef, add 750 ml water, bay leaves and black pepper, then bring to a simmer.
Step 8
Simmer beef
Partly cover and simmer for 60 minutes, stirring every 20 minutes.
Step 9
Add root vegetables
Add potatoes and carrots and simmer for 15 minutes.
Step 10
Add peppers and peas
Add both peppers and 120 g peas; simmer 5 minutes.
Step 11
Add liver spread
Stir in 120 g liver spread and 1 teaspoon sugar; simmer 5 minutes until thick.
Step 12
Season and serve
Check beef is fork-tender, add salt to taste, remove bay leaves and serve.
Common mistakes
- Crowding the beef prevents browning.
- Adding peppers too early makes them mushy.
Tips
Thaw and dry the beef the night before.
The stew tastes deeper after gentle reheating.
