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Filipino beef kaldereta (caldereta) stew with potatoes, carrots and peppers.
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Filipino Beef Kaldereta Recipe

European (Spanish) influences sit front and centre in this delicious Filipino kaldereta (caldereta) recipe; beef, root vegetables and peppers are slowly cooked in a beef and tomato "sauce". A sauce that gets a little spice from chilli peppers, and is enriched with pate... yes you read that right!
Course Main Course
Cuisine Anglo Filipino
Keyword beef kaldereta, filipino beef caldereta, filipino beef kaldereta, Filipino Beef Stew
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 2 Servings
Calories 807kcal
Author Brian Jones

Ingredients

  • 350 g Stewing Beef 12oz
  • 2 tablespoon Cooking Oil
  • 1 Medium Onion 150g
  • 4 Garlic Cloves
  • 2 Thai Birds Eye Chilli Peppers
  • 1 tablespoon Tomato Puree
  • ½ teaspoon Black Pepper
  • 1 teaspoon Dark Brown Sugar
  • 1 Bay Leaf
  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Fish Sauce
  • 375 ml Beef Stock 1½ Cups
  • 1 Small Green Pepper
  • 1 Small Red Pepper
  • 1 Medium-Large Potato 300g
  • 2 Medium Carrots 250g Total
  • 200 g Tomato Passata ¾ Cup
  • 75 g Chicken Liver Pate ¼-⅓ Cup

Instructions

  • If your beef is not alread in cubes, cut it into 20-25mm (around 1") cubes.
  • Cut the onion into a 1cm (just under ½") dice.
  • Heat a 20cm or 8" saucepan over a high heat and add the cooking oil. When the oil is hot, brown the beef in two batches, then remove and set aside.
    This will take around 8-10 minutes in total.
    Beef Kaldereta process shot 1 of 8
  • Reduce the heat to medium, add the onions and soften gently for 10 minutes, stirring occasionally.
    Be sure to scrape the bottom of the pan to start to remove any "fond".
    Beef Kaldereta process shot 2 of 8
  • Peel and finely chop the garlic cloves.
  • Cut the chilli peppers into thin rounds.
  • Add the tomato puree, garlic and chill, then cook for another minute.
    Beef Kaldereta process shot 3 of 8
  • Pour in the beef stock, light soy sauce, fish sauce and add the black pepper, dark brown sugar and the bay leaf, stir and have a taste. If it is not salty enough, add a little more soy sauce.
    Beef Kaldereta process shot 4 of 8
  • Return the beef to the pan, stir again, then add a lid and simmer over a low heat for 45 minutes.
    Beef Kaldereta process shot 5 of 8
  • Remove the stems and seeds from the peppers (discard them), then cut the flesh into 25mm (1") cubes.
  • Peel the carrots (if needed) and cut them into 20mm (¾") chunks.
  • Peel the potato and cut it into 20mm (¾") cubes.
  • After the beef has been cooking for 45 minutes, remove the lid and add the tomato passata and pate and stir until the pate has been incorporated into the stew.
    Beef Kaldereta process shot 6 of 8
  • Throw in the peppers, carrots and potato, stir to combine, then return the lid and cook for another 45 minutes.
    Beef Kaldereta process shot 7 of 8
  • Remove the lid, turn up the heat until the stew is bubbling and cook for a final 10-15 minutes to thicken up the sauce a little.
    Beef Kaldereta process shot 8 of 8

Video

Nutrition

Serving: 1Serving | Calories: 807kcal | Carbohydrates: 68g | Protein: 59g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 3469mg | Potassium: 2858mg | Fiber: 12g | Sugar: 23g | Vitamin A: 33463IU | Vitamin C: 194mg | Calcium: 181mg | Iron: 11mg
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