Description
Beef Kaldereta is a classic Filipino stew featuring tender chunks of chuck roast slowly simmered in a rich tomato-based sauce with savory soy and calamansi marination, enhanced by sautéed vegetables, garlic, onions, and optional creamy peanut butter and liver spread for added depth of flavor. This hearty dish is perfect served over steamed rice and brings a comforting, tangy, and slightly spicy experience from start to finish.
Ingredients
Meat Marinade
- 3 ½ pound chuck roast, cut into 1” to 2” cubes
- ½ cup soy sauce
- ¼ cup calamansi juice (substitute with lime or lemon)
Vegetables
- 5 large Yukon gold potatoes, peeled and cut
- 3 large carrots, peeled and thickly sliced
- 1 cup green beans, thickly sliced
- 2 red bell peppers, seeded and cut into 1” squares
- 1 green bell pepper, seeded and cut into 1” squares
- 2 small red onions, peeled and diced
- 8 garlic cloves, finely minced
Other Ingredients
- 8 tablespoons cooking oil
- 3 tablespoons tomato paste
- 4 cups beef stock
- 2 cups tomato puree
- 2 bay leaves
- ½ teaspoon crushed red pepper flakes
- ¼ cup liver spread (optional)
- ¼ cup creamy peanut butter (optional)
- Coarse salt and freshly cracked pepper, to taste
Instructions
- Marinate the Beef: In a large bowl, combine the chuck roast cubes with soy sauce and calamansi juice. Mix thoroughly to coat the meat evenly. Cover with plastic wrap and refrigerate for 4 to 24 hours to allow flavors to develop.
- Sauté Potatoes and Carrots: Heat 2 tablespoons of cooking oil in a large rondeau or cast-iron pot over high heat. Add the peeled and cut potatoes and carrots, season lightly with salt, and sauté for 4 to 5 minutes until lightly browned. Remove from the pot and set aside.
- Sauté Green Beans and Peppers: Using 2 more tablespoons of oil in the same pot over high heat, add the green beans along with red and green bell peppers. Season gently with salt and sauté for 4 to 5 minutes until they begin to brown. Remove and set aside with potatoes and carrots, then refrigerate.
- Cook Onions: Add 1 tablespoon of oil to the pot over medium heat. Add the diced onions, season gently with salt, and sauté for about 5 minutes until lightly browned. Lower the heat to low and continue cooking for 10 to 12 minutes, stirring occasionally, until onions are deeply browned.
- Add Garlic: Stir the minced garlic into the onions and cook just until fragrant, about 1 minute. Remove onions and garlic mixture from the pot and set aside.
- Brown the Beef: Add the remaining 3 tablespoons of oil to the pot and heat over high heat until it begins to smoke. Add the marinated beef cubes in batches to avoid overcrowding, browning all sides for about 3 minutes per side.
- Combine Ingredients and Cook Tomato Paste: Return the browned onions and garlic to the pot with the beef. Stir in the tomato paste and cook for 3 to 4 minutes until the mixture darkens, enhancing the depth of flavor.
- Add Liquids and Seasonings: Deglaze the pot by pouring in beef stock, scraping up browned bits. Add tomato puree, mixing well. Fill the empty tomato puree container with 1 cup water to catch remaining tomato, then add to the pot. Add bay leaves, crushed red pepper flakes, and salt. Stir and taste the sauce for seasoning.
- Simmer the Stew: Cover the pot, reduce heat to low-medium, and simmer the beef for 2 ½ hours or until tender and easily shreddable.
- Add Optional Ingredients: Stir in the liver spread and creamy peanut butter if using. The sauce should thicken immediately and become creamy and rich.
- Reheat Vegetables: Add the sautéed potatoes, carrots, green beans, and bell peppers back to the pot and cook for 4 to 5 minutes to heat through.
- Final Seasoning and Serve: Adjust seasoning with salt and freshly cracked pepper as needed. Serve hot with steamed rice for a comforting meal.
Notes
- Marinating the beef overnight maximizes flavor absorption.
- Using a cast-iron pot or heavy-bottomed pan helps with even browning and heat distribution.
- Liver spread and peanut butter are optional but add creaminess and a unique savory profile to the sauce.
- Calamansi juice can be substituted with lime or lemon juice if unavailable.
- Adjust crushed red pepper flakes according to preferred spice level.
- Leftovers taste even better the next day as flavors deepen.
