Beef Kaldereta Recipe

Name: Beef Kaldereta Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 people
Ingredients: 2 lbs beef; 3 pieces garlic cloves; 1 piece onion; 2 cups beef broth; 1 piece red bell pepper; 1 piece green bell pepper; 1 cup tomato sauce; ½ cup liver spread; 1 teaspoon chili flakes; 3 pieces dried bay leaves; 2 cups potatoes; 2 cups carrots; 1/4 cup cooking oil; ⅔ cup green olives; salt and pepper to taste

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 people
Calories
589 kcal
Course
Main Course
Cuisine
Filipino

Beef Kaldereta Recipe

Travis Ellis

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Beef stewed in tomato with potato, carrot, olives, bell peppers, and liver spread. This dish is popularly known as Kaldereta.

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Ingredients

Servings

2 lbs beef cubed
3 pieces garlic cloves crushed and chopped
1 piece onion finely chopped
2 cups beef broth
1 piece red bell pepper sliced
1 piece green bell pepper sliced
1 cup tomato sauce
½ cup liver spread processed using blender
1 teaspoon chili flakes
3 pieces dried bay leaves
2 cups potatoes sliced
2 cups carrots sliced
1/4 cup cooking oil
⅔ cup green olives
salt and pepper to taste

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Instructions

Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and chili flakes or crushed pepper. Stir.
Add the liver spread. Stir.
Pour-in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
Add salt and pepper to taste
Serve Hot. Enjoy!

Notes

Beef - Take note that the beef needs to be cooked until tender. You can do it the traditional way by cooking it in a regular cooking pot over the stove top. But to cut the cooking time to just half, I suggest getting your hands on a pressure cooker.
Beef broth - I would highly suggest getting a large pot or pressure cooker too just to ensure that none of our beef broth overflows.
Tomato sauce - As an alternative, you could use ripe fresh tomatoes or even canned diced tomatoes. Stewed tomato works too.
Liver spread - If it’s not available, feel free to turn to fresh liver. I prefer pig’s liver over that of the cow’s. It is best to puree it using a food processor before cooking.
Green olives - If unavailable, you may want to resort to using capers instead.
Bell peppers - Keep these in a plastic bag. Then refrigerate this to get it to last for about 2 weeks!
Potatoes - Definitely monitor your potatoes as you are cooking. If you overcook these, they may break down into much smaller pieces in your stew.

Nutrition Information

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Serving 6g Calories 589kcal (29%) Carbohydrates 20g (7%) Protein 30g (60%) Fat 42g (65%) Saturated Fat 12g (60%) Cholesterol 109mg (36%) Sodium 903mg (38%) Potassium 1135mg (32%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 9150IU (183%) Vitamin C 65.8mg (73%) Calcium 89mg (9%) Iron 6.5mg (36%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 589 kcal

% Daily Value*

Serving	6g
Calories	589kcal	29%
Carbohydrates	20g	7%
Protein	30g	60%
Fat	42g	65%
Saturated Fat	12g	60%
Cholesterol	109mg	36%
Sodium	903mg	38%
Potassium	1135mg	24%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	9150IU	183%
Vitamin C	65.8mg	73%
Calcium	89mg	9%
Iron	6.5mg	36%