Cooking Lucid
Beef Caldereta
A hearty Filipino beef stew in a rich tomato and liver sauce with potatoes, carrots, and bell peppers. Spicy, savory, and perfect for Sunday family lunch.
Prep 15 min
Cook 1h 30m
Total 1h 45m
Serves 8
Ingredients
Step 1 — Brown the beef
- 2 lbs beef chuck (cubed)
- 2 tbsp vegetable oil
- 1 onion (diced)
- 4 garlic cloves (minced)
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
Step 2 — Stew
- 2 bay leaves
- 2 tbsp liver spread or liver pâté
- 1 cup potatoes (cubed)
- 1 cup carrots (cubed)
- 1 bell pepper (sliced)
- 2 chili peppers (optional)
- ½ cup green olives (optional)
Step 3 — Serve
- Steamed white rice
Instructions
- 1
Brown and braise
Heat oil in a pot. Brown beef in batches. Sauté onion and garlic. Return beef, add tomato sauce and broth. Simmer covered 1–1.5 hours until beef is tender.
- 2
Finish the stew
Stir in liver spread, potatoes, and carrots. Simmer 15 minutes. Add bell pepper, chili, and olives. Cook 5 more minutes until vegetables are tender.
- 3
Serve
Serve hot over steamed white rice.
Nutrition per serving: 450 cal · 36g protein · 22g carbs · 24g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
