Name: Beef Kaldereta Recipe
Ingredients: 2 lbs Beef Chuck, cut into 1.5-inch cubes – Beef chuck is ideal for Kaldereta because it’s rich in connective tissue which breaks down during long cooking, resulting in incredibly tender and flavorful meat. Look for pieces with good marbling for even more flavor.; 1 tablespoon Vegetable Oil – Any neutral cooking oil will work, such as canola oil or grapeseed oil. This is for searing the beef and sautéing the aromatics.; 1 teaspoon Salt – Essential for seasoning the beef and enhancing the overall flavors of the dish.; ½ teaspoon Black Pepper – Freshly ground black pepper adds a touch of spice and depth.; 1 large Onion, chopped – Yellow or white onion works well. Onion forms the aromatic base of the Kaldereta, adding sweetness and depth.; 4 cloves Garlic, minced – Garlic is another crucial aromatic, adding pungent flavor that complements the richness of the stew.; 1 inch Ginger, peeled and minced – Ginger provides a warm, subtle spice and a hint of freshness, balancing the richness of the other flavors.; 1 large Red Bell Pepper, seeded and chopped – Red bell pepper adds sweetness, color, and a slight crunch to the stew. You can also use green or yellow bell pepper, or a combination.; 1 large Green Bell Pepper, seeded and chopped – Green bell pepper adds a slightly different flavor profile than red, contributing a bit of bitterness that balances the sweetness.; 1 (15 ounce) can Tomato Sauce – Tomato sauce forms the base of the Kaldereta’s signature rich and tangy sauce. Choose a good quality tomato sauce for the best flavor.; 1 (12 ounce) can Tomato Paste – Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce. It also helps to thicken the stew.; 1 cup Beef Broth – Beef broth adds another layer of beefy flavor to the stew. Low sodium broth is recommended to control the salt level.; ½ cup Liver Spread – This is a key ingredient that gives Kaldereta its unique and characteristic flavor. Liver spread adds a savory, slightly earthy, and umami-rich depth to the sauce. You can find this in Filipino or Asian grocery stores.; ¼ cup Soy Sauce – Soy sauce adds saltiness and umami depth, enhancing the overall flavor profile of the stew.; ¼ cup Vinegar (white or apple cider vinegar) – Vinegar provides a crucial tanginess that balances the richness and sweetness of the other ingredients. It also tenderizes the beef slightly.; 2 tablespoons Brown Sugar – Brown sugar adds a touch of sweetness that complements the savory and tangy flavors, and helps to balance the acidity of the tomatoes and vinegar.; 1 teaspoon Fish Sauce (optional, but recommended) – Fish sauce, even in small amounts, adds a significant umami boost to the dish, intensifying the savory flavors.; 1 teaspoon Dried Oregano – Oregano adds a warm, slightly peppery, and earthy note that complements the tomato-based sauce beautifully.; 1 Bay Leaf – Bay leaf adds a subtle, aromatic depth to the stew. Remember to remove it before serving.; Water, as needed – Water will be added as needed to maintain the desired consistency of the stew during simmering.; 2 medium Potatoes, peeled and cubed – Potatoes add heartiness and absorb the flavorful sauce, becoming wonderfully tender and delicious.; 2 medium Carrots, peeled and sliced into rounds – Carrots add sweetness, color, and nutritional value to the stew. They also become tender and slightly sweet as they cook.; ½ cup Green Olives, pitted – Green olives add a salty, briny, and slightly tangy flavor that is characteristic of Kaldereta.; ¼ cup Sweet Pickle Relish – Sweet pickle relish provides a unique sweet and tangy element that balances the savory richness of the stew. It’s a key ingredient that contributes to the signature Kaldereta flavor.; Optional Garnishes: Chopped Cilantro, Grated Cheese (like cheddar or Monterey Jack) – Garnishes add freshness, visual appeal, and additional flavor layers. Cilantro provides a fresh, herbaceous note, while cheese adds richness and a creamy texture.

Ingredients

Scale

For the Beef:

2 lbs Beef Chuck, cut into 1.5-inch cubes – Beef chuck is ideal for Kaldereta because it’s rich in connective tissue which breaks down during long cooking, resulting in incredibly tender and flavorful meat. Look for pieces with good marbling for even more flavor.

1 tablespoon Vegetable Oil – Any neutral cooking oil will work, such as canola oil or grapeseed oil. This is for searing the beef and sautéing the aromatics.

1 teaspoon Salt – Essential for seasoning the beef and enhancing the overall flavors of the dish.

½ teaspoon Black Pepper – Freshly ground black pepper adds a touch of spice and depth.

For the Sauté and Flavor Base:

1 large Onion, chopped – Yellow or white onion works well. Onion forms the aromatic base of the Kaldereta, adding sweetness and depth.

4 cloves Garlic, minced – Garlic is another crucial aromatic, adding pungent flavor that complements the richness of the stew.

1 inch Ginger, peeled and minced – Ginger provides a warm, subtle spice and a hint of freshness, balancing the richness of the other flavors.

1 large Red Bell Pepper, seeded and chopped – Red bell pepper adds sweetness, color, and a slight crunch to the stew. You can also use green or yellow bell pepper, or a combination.

1 large Green Bell Pepper, seeded and chopped – Green bell pepper adds a slightly different flavor profile than red, contributing a bit of bitterness that balances the sweetness.

For the Sauce and Stew:

1 (15 ounce) can Tomato Sauce – Tomato sauce forms the base of the Kaldereta’s signature rich and tangy sauce. Choose a good quality tomato sauce for the best flavor.

1 (12 ounce) can Tomato Paste – Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce. It also helps to thicken the stew.

1 cup Beef Broth – Beef broth adds another layer of beefy flavor to the stew. Low sodium broth is recommended to control the salt level.

½ cup Liver Spread – This is a key ingredient that gives Kaldereta its unique and characteristic flavor. Liver spread adds a savory, slightly earthy, and umami-rich depth to the sauce. You can find this in Filipino or Asian grocery stores.

¼ cup Soy Sauce – Soy sauce adds saltiness and umami depth, enhancing the overall flavor profile of the stew.

¼ cup Vinegar (white or apple cider vinegar) – Vinegar provides a crucial tanginess that balances the richness and sweetness of the other ingredients. It also tenderizes the beef slightly.

2 tablespoons Brown Sugar – Brown sugar adds a touch of sweetness that complements the savory and tangy flavors, and helps to balance the acidity of the tomatoes and vinegar.

1 teaspoon Fish Sauce (optional, but recommended) – Fish sauce, even in small amounts, adds a significant umami boost to the dish, intensifying the savory flavors.

1 teaspoon Dried Oregano – Oregano adds a warm, slightly peppery, and earthy note that complements the tomato-based sauce beautifully.

1 Bay Leaf – Bay leaf adds a subtle, aromatic depth to the stew. Remember to remove it before serving.

Water, as needed – Water will be added as needed to maintain the desired consistency of the stew during simmering.

For the Vegetables and Garnishes:

2 medium Potatoes, peeled and cubed – Potatoes add heartiness and absorb the flavorful sauce, becoming wonderfully tender and delicious.

2 medium Carrots, peeled and sliced into rounds – Carrots add sweetness, color, and nutritional value to the stew. They also become tender and slightly sweet as they cook.

½ cup Green Olives, pitted – Green olives add a salty, briny, and slightly tangy flavor that is characteristic of Kaldereta.

¼ cup Sweet Pickle Relish – Sweet pickle relish provides a unique sweet and tangy element that balances the savory richness of the stew. It’s a key ingredient that contributes to the signature Kaldereta flavor.

Optional Garnishes: Chopped Cilantro, Grated Cheese (like cheddar or Monterey Jack) – Garnishes add freshness, visual appeal, and additional flavor layers. Cilantro provides a fresh, herbaceous note, while cheese adds richness and a creamy texture.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Sear the Beef

Pat the beef cubes dry with paper towels. Drying the beef is crucial for achieving a good sear. Excess moisture will steam the beef instead of browning it.

Season the beef generously with salt and black pepper. Seasoning at this stage helps to draw out moisture and enhance the flavor of the beef.

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. A heavy-bottomed pot ensures even heat distribution and prevents scorching.

Once the oil is hot and shimmering, add the beef cubes in batches, ensuring not to overcrowd the pot. Overcrowding will lower the temperature of the pot and prevent proper searing. Work in batches for best results.

Sear the beef on all sides until nicely browned. This should take about 2-3 minutes per side. Searing creates a flavorful crust on the beef through the Maillard reaction, which significantly enhances the depth of flavor in the stew.

Remove the seared beef from the pot and set aside. Set aside the beef to prevent it from overcooking while you prepare the sauce.

Step 2: Sauté the Aromatics

In the same pot, reduce the heat to medium. Lowering the heat prevents the aromatics from burning.

Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Sautéing the onion releases its sweetness and creates a flavorful base.

Add the minced garlic and ginger and sauté for another minute until fragrant. Garlic and ginger are delicate and can burn easily, so sauté them briefly until their aroma is released.

Add the chopped red and green bell peppers and sauté for 3-5 minutes until slightly softened. Sautéing the bell peppers softens them slightly and enhances their sweetness.

Step 3: Build the Sauce

Stir in the tomato sauce and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste is fragrant and slightly caramelized. Cooking the tomato paste deepens its flavor and removes some of its raw acidity.

Pour in the beef broth, soy sauce, vinegar, and brown sugar. These ingredients form the liquid and flavor base of the Kaldereta sauce.

Add the liver spread, fish sauce (if using), dried oregano, and bay leaf. These ingredients are the flavor powerhouses of Kaldereta, contributing its unique and complex taste.

Stir well to combine all ingredients and ensure the liver spread is dissolved into the sauce. Thoroughly mixing ensures even distribution of flavors.

Step 4: Simmer the Beef

Return the seared beef to the pot. Submerge the beef in the flavorful sauce.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 2-2.5 hours, or until the beef is fork-tender. Low and slow simmering is key to tenderizing the beef and allowing the flavors to meld together beautifully. Check for tenderness after 2 hours; cooking time may vary depending on the size of the beef cubes and the pot.

Check the pot occasionally and add water as needed to maintain the sauce consistency and prevent it from drying out. The sauce should be thick but not dry. Add water in small increments to adjust the consistency.

Step 5: Add Vegetables and Finish

After the beef is tender, add the cubed potatoes and carrot rounds to the pot. Add the potatoes and carrots later in the cooking process as they cook faster than the beef and you want them to retain some texture.

Continue to simmer, covered, for another 20-25 minutes, or until the potatoes and carrots are tender. Cook until the vegetables are tender but not mushy.

Stir in the green olives and sweet pickle relish. Add these ingredients towards the end to retain their distinct flavors and textures.

Simmer for another 5 minutes to heat through and allow the flavors to meld. A final simmer allows the olives and pickle relish to infuse their flavors into the stew.

Taste and adjust seasoning if necessary. Add more salt, pepper, vinegar, or sugar to your liking. Seasoning to taste is crucial for achieving the perfect flavor balance. Adjust according to your preferences.

Remove the bay leaf before serving. Bay leaf has served its purpose and should be removed before serving.

Step 6: Serve and Garnish

Ladle the Beef Kaldereta into bowls.

Garnish with chopped cilantro and grated cheese (optional).

Serve hot with steamed white rice. Steamed white rice is the classic accompaniment to Kaldereta, perfect for soaking up the rich and flavorful sauce.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 8-10g
Sodium: 800-1000mg
Fat: 25-35g
Saturated Fat: 10-15g
Carbohydrates: 20-25g
Fiber: 3-4g
Protein: 35-40g
Cholesterol: 120-150mg