Beef Kaldereta Recipe (Filipino Beef Stew)
Ingredients
For the Beef
- 3 pounds beef short ribs, beef ribs, chuck roast, brisket, cut into cubes
- 2 tablespoons vinegar
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
For the Kaldereta
- 3 tablespoons neutral oil divided
- 1 medium onion diced
- 5 cloves garlic minced
- 2 medium tomatoes diced
- 2 cups water plus more as needed
- 1 8-ounce can tomato sauce
- 1 can liver spread
- 2 medium potatoes peeled and cut into chunks
- 2 medium carrots cut into chunks
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- ½ cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Add the beef to a large bowl with the vinegar, garlic, salt, and coarsely ground black pepper. Toss well, cover, and marinate for 1 hour.
- Heat oil in a large pan over medium-high heat. Brown the beef on all sides, working in batches if needed. Remove and set aside.
- Add more oil to the pan if needed. Brown the potatoes, carrots, and bell peppers for a few minutes. Remove and set aside.
- Sauté the onion, garlic, and tomatoes until softened.
- Return the browned beef to the pot. Add water and bring to a boil. Reduce the heat, cover, and simmer for about 1 to 1 1/2 hours, or until the beef is tender. Stir occasionally and add more water, 1 cup at a time, if the pot starts to dry out.
- Once the beef is mostly tender, stir in the tomato sauce and liver spread. Continue simmering until the beef is fork-tender and the sauce has thickened. Stir occasionally so the bottom doesn't burn.
- Stir in the cheese until melted into the sauce. Add the browned potatoes, carrots, and bell peppers. Season with salt and pepper to taste. Cook for 2-3 minutes, or until vegetables are heated through.
- Serve with rice and enjoy!
Notes
Nutritional information is an estimate only and may vary depending on the specific ingredients, brands, and cuts of beef used. Values are calculated based on 6 servings.