Beef Kaldereta Recipe

Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish.

This is a popular dish is served during special occasions. It is a regular item in every Filipino cookbook. Some consider kaldereta as the Philippines most famous beef stew.

How to Cook Beef Kaldereta

The first part of the process is to sauté beef with garlic and onion. Start by heating oil in wide pot. Cook the garlic, onion, and beef. Continue to saute the beef until the color browns a bit. Add bay leaves and crushed peppercorn. Continue by adding liver spread, tomato sauce, and beef broth.

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. This takes around 60 to 90 minutes. A faster way to tenderize beef is to cook it using a pressure cooker. It can save you time by more than half.

Go ahead and add the vegetables and seasonings. Cook for around 10 minutes and it’s done. The cooking process is simple and straightforward.

Beef Kaldereta is best eaten with warm white rice. I suggest cooking the rice while waiting for the meat to tenderize. You might forget the rice when you tend to be focused in cooking the beef.

Kaldereta Versions

Different types of protein can be used to make kaldereta. Goat meat and pork are widely used aside from beef. Chicken can also be utilized using this recipe.

I like to put more ingredients when cooking this dish during special occasions. Pitted green olives is one of my favorites. When cooking kaldereta as a pulutam, I add chopped chili peppers. This is what I usually do when making my Kalderetang kambing.

There are several versions of kaldereta. This recipe that I am sharing today just happens to be the one that I grew-up eating. It the version that makes use of liver spread and tomato sauce. Liver spread is an ingredient similar to liver pate.

Kaldereta with Peanut Butter – there are regions in the Philippines that makes use of peanut butter instead of liver spread. I think that it is also good. In fact, I made a version of it using goat meat. Check out this Kalderetang Kambing with Peanut Butter Recipe. It will be great if you can give me a feedback.

Kaldereta sa Gata (with coconut milk) – a popular version of kaldereta outside of Metro Manila involves the use of coconut milk. I think that it is really good. This is a rich and creamy version of kaldereta that is best done spicy, in my opinion. I enjoyed every bite of it. Check it out.

My Christmas Kaldereta has shredded cheese along with most of the ingredients that I used in this recipe. This is what the kids love most. There is something with the cheese that makes the dish more interesting. I encourage you to try it.

Alternative ingredients

Use fresh liver if liver spread is not available. I prefer pig’s liver over that of the cow’s. It is best to puree it using a food processor before cooking.

Ripe fresh tomatoes and canned diced tomato can be used as a replacement for tomato sauce. Stewed tomato works too.

Try this Beef Kaldereta Recipe. Let me know what you think.

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Beef Kaldereta Recipe

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

Prep: 10 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 10 minutes minutes

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Ingredients

• ▢ 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

US CustomaryMetric

Instructions

• Heat the cooking oil in the cooking pot or pressure cooker.
  1/4 cup cooking oil
• Sauté the onion and garlic.
  1 piece onion, 3 pieces garlic cloves
• Add the beef. Cook for 5 minutes or until the color turns light brown.
  2 lbs beef
• Add the dried bay leaves and chili flakes or crushed pepper. Stir.
  3 pieces dried bay leaves, 1 teaspoon chili flakes
• Add the liver spread. Stir.
  ½ cup liver spread
• Pour-in the tomato sauce and beef broth.
  1 cup tomato sauce, 2 cups 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.
  2 cups potatoes, 2 cups carrots
• Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
  1 piece red bell pepper, ⅔ cup green olives, 1 piece green bell pepper
• Add salt and pepper to taste
  salt and pepper to taste
• Serve Hot. Enjoy!

Notes

1. 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.
2. Beef broth - I would highly suggest getting a large pot or pressure cooker too just to ensure that none of our beef broth overflows.
3. Tomato sauce -  As an alternative, you could use ripe fresh tomatoes or even canned diced tomatoes. Stewed tomato works too.
4. 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.
5. Green olives - If unavailable, you may want to resort to using capers instead.
6. Bell peppers - Keep these in a plastic bag. Then refrigerate this to get it to last for about 2 weeks!
7. Potatoes - Definitely monitor your potatoes as you are cooking. If you overcook these, they may break down into much smaller pieces in your stew.

Video

Nutrition Information

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 (7%) Vitamin A: 9150IU (183%) Vitamin C: 65.8mg (80%) Calcium: 89mg (9%) Iron: 6.5mg (36%)

© copyright: Vanjo Merano

Watch How to Cook Beef Kaldereta