Beef Caldereta

Beef chuck slow-braised in tomato sauce with liver spread, potatoes, carrots, bell pepper, cheese, and olives. A rich Filipino fiesta-style stew.

Estimated cost: ₱237–₱270

Prep 20 min · Total 80 min · Serves 1

Nutrition per serving: 752 kcal · 47 g protein · 47 g carbs · 42 g fat

Ingredients

• 200g, cut into chunks Beef chuck
• 30g Liver spread
• 100g, cubed Potato
• 50g, sliced Carrot
• 50g, sliced Red bell pepper
• 100ml Tomato sauce
• 20g, cubed Processed cheese
• 1 medium, chopped Onion
• 6 pcs Green olives
• 1 tbsp Cooking oil
• 4 cloves, minced Garlic
• 2 pcs Bay leaves
• 1 tsp Salt
• 1/2 tsp Pepper
• 1.5 cups Water

Steps

1. Heat oil in a heavy pot over medium-high heat. Sear beef in a single layer for about 2 minutes per side until browned.
2. Remove beef. In the same pot, sauté garlic for 30 seconds, then onion for 2 minutes.
3. Return beef. Add tomato sauce, bay leaves, and water. Bring to a boil, then lower heat and simmer covered for 45 minutes.
4. Add potato and carrot. Cover and simmer 10 minutes more until nearly tender.
5. Stir in liver spread until fully dissolved into the sauce.
6. Add bell pepper and olives. Simmer uncovered for 5 minutes.
7. Add cheese and stir until melted. Season with salt and pepper and serve hot.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).