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recipe of caldereta beef

The Only Beef Caldereta Recipe You Will Ever Need — 7 Secrets to Rich, Thick Stew

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This authentic recipe of caldereta beef delivers a rich, thick, deeply savory Filipino beef stew made with tender braised beef chuck, tomato sauce, liver spread, potatoes, carrots, bell peppers, and olives. Follow 7 professional secrets for a perfectly glossy, fall-apart beef caldereta that tastes even better the next day. Perfect for family dinners, fiestas, and special gatherings.

  • Total Time: 0 hours
  • Yield: 6 servings

Ingredients

Scale
  • 1.5 kg beef chuck, cut into 2-inch cubes
  • 3 tablespoons soy sauce
  • 1 tablespoon calamansi juice (or lemon juice)
  • 1 teaspoon ground black pepper
  • 1 whole head garlic, minced (about 10 cloves)
  • 2 large yellow onions, diced
  • 3 tablespoons neutral cooking oil
  • 400 g canned crushed tomatoes
  • 250 ml tomato sauce (Filipino-style)
  • 165 g canned liver spread (e.g., Reno or Clara Olé)
  • 2 cups beef broth
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar (optional, to balance acidity)
  • 3 medium potatoes, cut into quarters
  • 2 medium carrots, cut into thick rounds
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • ¾ cup green olives, pitted
  • 2–3 red chili peppers, sliced
  • ½ cup grated quick-melt or cheddar cheese

Instructions

  • Marinate the beef cubes with soy sauce, calamansi juice, and black pepper for at least 30 minutes. Pat completely dry before cooking.
  • Heat oil in a heavy Dutch oven over high heat. Sear the beef in batches until deeply golden-brown on all sides (about 3–4 minutes per side). Do not overcrowd the pan. Set aside.
  • In the same pot over medium heat, sauté the onions until soft and translucent (about 5–6 minutes). Add garlic and cook for 2 more minutes until fragrant.
  • Add crushed tomatoes and scrape all the browned bits from the bottom of the pot. Cook for 5–7 minutes until the tomatoes deepen in color. Stir in the tomato sauce.
  • Return the seared beef and all its juices to the pot. Add beef broth and fish sauce. Bring to a rolling boil, then reduce to a gentle simmer. Cover partially.
  • Braise on low heat for 1½ to 2 hours, stirring every 20 minutes, until the beef is tender and easily pierced with a fork.
  • Add potatoes and carrots. Cook uncovered for about 15 minutes until fork-tender. Stir in the liver spread in small spoonfuls until fully dissolved into the sauce.
  • Add red and green bell peppers, olives, and chili peppers. Cook for 5–7 minutes until the peppers are slightly softened but still vibrant.
  • Adjust seasoning with fish sauce, sugar, or chili to taste. Turn off the heat and stir in grated cheese until melted. Let rest for 5 minutes before serving.

Notes

– Beef chuck is the only recommended cut — it has the fat and collagen needed for a proper braise. Do not substitute with lean cuts. – Add liver spread only after the beef is tender — adding it too early dulls the flavor and reduces its thickening power. – This dish tastes dramatically better the next day. Make it 24 hours ahead for best results. – Remove potatoes before freezing — they become grainy after thawing. Add fresh potatoes when reheating. – For a pressure cooker: sear and build sauce as above, pressure cook on high for 35 minutes, natural release 15 minutes, then add vegetables and liver spread on sauté mode. – For a spicier version, add 1–2 tablespoons chili garlic sauce with the tomatoes and use bird’s eye chili.

  • Author: SOFIA
  • Prep Time: 20
  • Cook Time: 150 (minutes)
  • Category: Main Course
  • Method: Braising
  • Cuisine: Filipino

Find it online: https://www.ellycooks.com/beef-caldereta/