Beef Caldereta
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6 Servings
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Calories
448 kcal
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Course
Main Course
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Cuisine
Filipino
Beef Caldereta
Description
This recipe starts by frying potatoes and carrots until lightly browned, then sautéing onion and garlic before browning the beef cubes. A tomato-based sauce with tomato paste, water, and minced Thai chili peppers simmers with the beef, developing a thick, flavorful broth. Seasoned with salt and pepper, the stew cooks for 1 to 1½ hours until meat is tender.
Once the beef is soft, the cooked potatoes and carrots are returned to the pan. Liver spread and shredded cheddar cheese are stirred in, enriching the consistency and adding depth with creamy, savory layers. Green and red bell peppers along with pitted green olives are added at the end, cooking briefly to retain their texture and color while balancing the richness with slight crunch and saltiness.
This complex-flavored stew suits a main dish served hot, providing a comforting and filling meal. The suggestion to partially freeze the roast for easier slicing enhances uniform cooking. Trimming tough gristle improves texture. The balance of spicy, tangy, and cheesy notes make it distinctively comforting and flavorful.
Ingredients
- ¼ cup canola oil
- 2 potato large, peeled, cut into 2-inch cubes
- 2 carrot large, peeled, cut into 2-inch cubes
- 1 onion peeled and chopped
- 4 cloves garlic peeled and minced
- 2 pounds bottom round roast cut into 2-inch cubes
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 cups water
- 10 Thai Chili pepper minced
- ½ cup green olive pitted
- ½ cup liver spread
- ½ cup cheddar cheese shredded
- 1 green bell pepper small, seeded, cored, cut into cubes
- 1 red bell pepper small, seeded, cored, cut into cubes
- salt to taste
- black pepper to taste
Instructions
- In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
- Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
- Add beef and cook, stirring occasionally, until lightly browned.
- Add tomato sauce, tomato paste, water, and chili peppers. Bring to a boil, skimming scum that may float on top.
- Season with salt and pepper to taste.
- Lower heat, cover, and cook for about 1 to 1 ½ hours or until beef is tender.
- Add potatoes, carrots, and continue to cook until tender.
- Add liver spread and cheese, stirring to combine until well-distributed. Continue to cook until cheese is melted and sauce is thickened.
- Add bell peppers and olives cook for another 1 to 2 minutes until tender yet crisp. Serve hot.
Notes
- Freeze the beef roast briefly before slicing to facilitate even, manageable pieces for cooking.
- Trim off tough gristle from beef cubes to improve chewability and texture in the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 829mg | 35% |
| Potassium | 1325mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5105IU | 102% |
| Vitamin C | 64.3mg | 71% |
| Calcium | 155mg | 16% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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