Beef Caldereta Recipe: - Shared with us by

Kaldereta which came from the Spanish word “caldereta“, simply means stew. It is a favorite Filipino dish especially in the Luzon area, which is originally goat stew and is cooked with tomato sauce, potatoes, liver spread, olives, bell peppers and hot peppers. It is another one of those Spanish-influenced dishes that came to be a favorite among Filipinos. It became so popular that many versions have been made, and other meat like beef, chicken, pork and even fish have been used. Beef is the most popular though.
Some cook their kaldereta with coconut milk and some cook it really hot…but I grew up loving the original version which is cooked in tomato sauce but is not too spicy. Kaldereta is a truly scrumptious dish that is served during fiestas, birthday parties, and other special occasions in the Philippines. It has lots of ingredients that all contribute to the goodness of this dish. But don’t get intimidated…as long as you have beef (or even pork), tomato sauce, liver paste, potatoes and bell pepper, you’re good to cook a simple version of kaldereta. That’s how I do it most of the time! :) But this version of Kaldereta that I’m going to share with you is the one that is usually served during special Filipino gatherings. It has all the ingredients that make it so festive and so delicious that you just can’t stop asking for more!.


    3 lbs beef (chuck roast), cubed
    1 medium-sized onion, sliced
    4 cloves garlic, minced
    ½ cup tomato sauce
    ¼ cup banana ketchup
    2 large potatoes, cubed
    ½ red bell pepper, cut into strips
    ½ green bell pepper, cut into strips
    ½ cup green olives
    1 cup garbanzos (chickpeas)
    1 small can liver paste (4oz.)
    ¼ cup creamy peanut butter
    2 Tbsp pickle relish
    2 pcs Thai chili, sliced and seeds removed (or more if you want it more spicy)
    salt and pepper to taste
    3 Tbsp olive oil for sauteing
    For marinade:
    ½ cup pineapple juice
    3 cloves garlic, minced
    1 pc bay leaf
    ¼ cup soy sauce
    ¼ tsp black pepper
    ½ tsp salt


    In a bowl, combine pineapple juice, garlic, bay leaf, soy sauce, salt and pepper. Marinate beef in mixture for at least one hour. Drain, saving the marinade.
    In a large pan over medium heat, saute garlic and onion in olive oil until onion is translucent.
    Add beef and saute until juice starts to come out. Cover and simmer for 10 minutes.
    Add saved marinade, tomato sauce, ketchup, liver spread, pickle relish and half of the bell pepper (I love the crisp of bell pepper while eating my kaldereta but I also want the beef to absorb the flavor of the bell pepper, so I divide it into two and cook the first half with the beef and add the other half when the beef is already cooked). Mix well. Reduce heat to medium low and simmer with occasional stirring for 30-45 minutes or until beef is almost tender.
    Add peanut butter, potatoes and the rest of the bell pepper. Simmer until potatoes are almost tender.
    Add garbanzos, green olives and Thai chili. Mix well. Season with salt and pepper to suit your taste. Simmer for another 5 minutes.
    Remove from heat. Serve with hot rice. 


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