Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew loved by many Filipinos. This spicy dish is commonly served on special occasions but believe me, there is no need to wait for a special event to enjoy this classic Filipino dish.
Traditionally, Kaldereta uses goat meat, but since I do not know where to get goat meat around here, I opted to cook it with the most preferred meat for this dish…beef. And because this dish is so loved in the Philippines, especially in the north, that a lot of people cook it using whatever meat they like or is available, like pork and chicken. The recipe itself is simple, but it might require a bit longer cooking time until the meat becomes really tender, but I assure you it is quite worth the wait.
- 2 tablespoons oil
- 2 medium potato - cubed
- 2 medium carrots - sliced
- 2 cloves garlic - minced
- 1 small onion - chopped
- 1 pound beef (brisket) - cut into chunks
- 2 cups water (or more)
- 3 pieces bay leaves
- 2-3 tablespoons tomato paste
- 2-3 tablespoons liver spread
- 1 chili pepper or 1/8 teaspoon chili flakes (or more depending on one's taste)
- 1 cup green/red bell pepper - cut into squares
- 1 cup green peas
- 1/8 cup grated cheese
- salt and pepper
- Heat oil over medium heat in a pot or deep pan, add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
- In the same pan, saute the garlic and onion until limp. Add the beef chunks and cook for 5 minutes or until slightly browned.
- Add water and bay leaves and bring to boil. Once it boils, turn down the heat to low and cover with lid. Let it cook for 50-60 minutes or until meat is tender, stirring occasionally and adding more water as needed.
- Once meat is tender and water is reduced to half, add the tomato paste, chili and liver spread and let it cook for 5 minutes.
- Add back the cooked potatoes and carrots and the rest of vegetables and cook for another 5 minutes. Lastly, add the grated cheese and season with salt and pepper.
- Serve hot with steamed rice.