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Filipino · Dinner

Beef Caldereta

Non-vegEasy

Diet: Non-veg · High-protein

Beef Caldereta is a Filipino dish. Add potatoes late so they stay intact.

Prep
25 min
Cook
120 min
Total
145 min
Servings
4
Difficulty
Easy
Cuisine
Filipino
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Caldereta. The source describes a coconut-milk caldereta; this recipe uses tomato and liver spread without coconut milk.
The source describes a coconut-milk caldereta; this recipe uses tomato and liver spread without coconut milk. Representative photograph of Beef Caldereta. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 4 min

  1. Heat oil from 25 ml neutral oil, 700 g beef chuck, cubed, 150 g onion, chopped, 15 g garlic, chopped; brown beef in batches, then fry onion and garlic 4 minutes.

Braise · About 75 min

  1. Add 400 g crushed tomatoes, 600 ml beef stock, 2 bay leaves; simmer covered 75 minutes.

Finish · About 25 min

  1. Add potatoes and carrots from 350 g potatoes, cubed, 200 g carrots, sliced, 150 g bell pepper, sliced, 60 g olives, 60 g liver spread for 25 minutes. Add remaining ingredients for 10 minutes; beef must be fork-tender. Remove bay.

    Check: The beef yields easily to a fork and the potato centres are soft.

Tips

  • Add potatoes late so they stay intact.
  • Judge Beef Caldereta by the texture and doneness signs in its steps. Your pan and heat affect how long Beef Caldereta takes to cook.

Substitutions

  • Omit liver spread and simmer longer for a less rich sauce.

Storage

  • Get perishable Beef Caldereta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Beef Caldereta within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Beef Caldereta to 74°C / 165°F, stirring or turning it for even heating. When Beef Caldereta is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Beef Caldereta includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Beef Caldereta becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Beef Caldereta one day ahead. For Beef Caldereta, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Caldereta on the day of serving.

FAQ

What matters most when making Beef Caldereta?

Add potatoes late so they stay intact.

What can I substitute in Beef Caldereta?

Omit liver spread and simmer longer for a less rich sauce.

Can I prepare Beef Caldereta ahead?

Prepare the measured ingredients for Beef Caldereta one day ahead. For Beef Caldereta, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Caldereta on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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