Beef Kaldereta

Beef chuck slow-braised in a rich tomato-liver sauce with potato, bell pepper, and olives until fork-tender.

Estimated cost: ₱205–₱230

Prep 10 min · Total 100 min · Serves 1

Nutrition per serving: 789 kcal · 43 g protein · 30 g carbs · 56 g fat

Ingredients

• 200g, cubed Beef chuck or brisket
• 100g, quartered Potato
• 50g, sliced Bell pepper
• 30g Liver spread
• 50ml Tomato sauce
• 1/4 small, diced Onion
• 4 pcs Green olives
• 2 tbsp Cooking oil
• 5 cloves, minced Garlic
• 1 tbsp Soy sauce
• 3/4 cup Water or beef broth
• 2 pcs Bay leaves
• to taste Salt and black pepper

Steps

1. Season beef with salt and pepper.
2. Heat oil in a heavy pot over high heat. Sear beef in batches for 4–5 minutes until browned on all sides.
3. Lower to medium heat. Sauté garlic for 30 seconds, then onion for 2 minutes.
4. Add tomato sauce and liver spread. Stir and cook for 2–3 minutes until darkened and smooth.
5. Return beef. Add soy sauce, water, and bay leaves. Bring to a boil.
6. Cover and simmer over low heat for 50–60 minutes until beef is fork-tender, adding water if needed.
7. Add potato and cook covered for 15 minutes.
8. Add bell pepper and olives. Simmer uncovered for 5 minutes until sauce is thick. Rest 3 minutes before serving.

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