Everyday Kitchen

Filipino · Dinner

Beef Caldereta

Draft recipe — not kitchen-tested
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 draft uses tomato and liver spread without coconut milk.
The source describes a coconut-milk caldereta; this draft uses tomato and liver spread without coconut milk. Representative photograph of Beef Caldereta. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Caldereta one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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