Beef Caldereta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
352 kcal
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Course
Main Course
Beef Caldereta
Description
This Beef Caldereta recipe begins by browning potatoes and carrots in oil for a lightly caramelized surface before setting them aside. In the same pot, garlic and onion are sautéed until soft and fragrant, followed by browning beef chunks seasoned with fish sauce for depth of flavor. Water and bay leaves are added, and the stew simmers for about an hour until the meat becomes tender.
After simmering, the liquid reduces to concentrate flavors. Tomato paste, chili, and liver spread are incorporated to create a richly flavored sauce with a mild heat and earthy undertones. The pre-cooked potatoes and carrots, along with green peas and diced bell peppers, are returned to the pot and cooked briefly to combine textures and flavors. Grated cheese is stirred in last to add creaminess and balance the savory profile.
Beef Caldereta is traditionally served hot over steamed rice, making it a comforting main course. The combination of tender beef, soft vegetables, and a thick sauce with umami and a hint of spice creates a satisfying dish with complex flavors and varied textures.
Ingredients
- 2-3 tablespoons neutral cooking oil generic cooking oil
- 2 medium potato - cubed
- 2 medium carrot 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 leaf
- 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 bell pepper cut into squares, or red bell pepper
- 1 cup green peas
- ½ cup cheese grated
- salt
- black pepper
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 271mg | 11% |
| Potassium | 794mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 8895IU | 178% |
| Vitamin C | 83.9mg | 93% |
| Calcium | 73mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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