Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew cooked until fork-tender and usually served at special occasions.
- 2-3 tablespoons oil
- 2 medium potato - cubed
- 2 medium carrots - sliced
- 2 cloves garlic - minced
- 1 small onion - chopped
- 1 pound beef brisket or 2 pounds ribs
- 2 tablespoons fish sauce
- 2 cups water (or more)
- 3 pieces bay leaves
- 5-6 tablespoons tomato paste
- 3-4 tablespoons liver spread
- 1 chili pepper or ⅛ teaspoon chili flakes (or more depending on one's taste)
- 1 cup green/red bell pepper - cut into squares
- 1 cup green peas
- ½ 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 fish sauce then cook for 5 minutes or until slightly browned.
Add water and bay leaves. Season with pepper and bring to boil. Once it boils, turn down the heat to low and cover with the lid. Let it cook for 50-60 minutes or until meat is tender, stirring occasionally and adding more water as needed.
Once the meat is tender, uncover and let it boil to reduce liquids 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 the vegetables and cook for another 5 minutes. Lastly, add the grated cheese and season again with salt and pepper as needed.
Serve hot with steamed rice.
Calories: 352kcal | Carbohydrates: 15g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 271mg | Potassium: 794mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8895IU | Vitamin C: 83.9mg | Calcium: 73mg | Iron: 4.1mg