Beef Caldereta is a comforting stew brimming with tender beef, vibrant vegetables, and a savory-spicy tomato sauce enriched with liver spread. This dish, often reserved for special occasions, brings families together with its bold flavors and nostalgic aroma. It’s a recipe that’s worth every step, and by the time you’re done, your kitchen will feel like a fiesta.
Ingredient
For the Beef and Marinade:
- 2 lbs beef chuck or short ribs (cut into large cubes)
- 3 tablespoons soy sauce
- Juice of 1 lemon or calamansi (about 3 tablespoons)
- 1 teaspoon black peppercorns, crushed
For the Stew:
- 3 tablespoons cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 large tomatoes, chopped
- 1/2 cup tomato paste
- 2 cups beef broth or water
- 1/2 cup liver spread (or canned liver pâté)
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced into rounds
- 1/2 cup green peas
- 1/2 cup green olives
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup grated cheddar cheese (optional but recommended)
- 2-3 pieces of chili peppers (siling labuyo or Thai chilies, optional for spice)
- 2 bay leaves
- 1 tablespoon sugar (to balance acidity)
- Salt and pepper to taste