Beef Caldereta
Rich Filipino beef stew in tomato and liver spread, with olives and cheese stirred through at the end. The party dish - it is what gets cooked when there is something to celebrate.
- Time
- 2 hrs
- Serves
- 6
- Steps
- 7
- Ingredients
- 10
Method
- 01
Brown the beef hard in batches. Crowding the pan steams it and you lose the crust that gives the stew its colour.
- 02
Soften the garlic and onion, then return the beef with the stock and bay leaves.
- 03
Simmer covered for 1 hour 15 minutes, until the beef gives easily to a fork.
- 04
Stir in the tomato sauce and liver spread. The liver spread is what makes it caldereta rather than afritada - it thickens the sauce and makes it savoury.
- 05
Add the potatoes and carrots and cook 15 minutes until tender.
- 06
Add the peppers and olives and cook 5 minutes.
- 07
Turn off the heat and stir the cheese through until it melts into the sauce. Rest 10 minutes before serving.
Cooking Tips
- The liver spread is what makes it caldereta rather than afritada. It thickens the sauce and makes it savoury.
- Stir the cheese in off the heat so it melts into the sauce rather than stringing.
Ingredient Substitutions
- Goat is the older, more traditional meat for caldereta; beef chuck is the common modern choice.
- Liver pate can stand in for liver spread.
What to Serve With It
- A celebration dish - serve with rice at a party table.
Storage and Reheating
- Keeps 4 days and is better on day two. Freezes for 3 months.
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