Kaldereta is a famous stew that originates from the Philippines. It features stewed cubes of meat that melt in your mouth and are cooked in tomato sauce. Kaldereta is usually cooked with tomato sauce and liver paste! – If you are not a fan of liver or liver paste you should still give this recipe a try. You cannot taste liver, but it does add some needed balance to the acidic tomato sauce, and salty beef stock. This recipe features cubes of beef meat, potatoes, and velvety tomato sauce. You can use any kind of meat: chicken, goat, or pork.
- Garlic (Bawang), 4-5 cloves
- Onion (Sibuyas), half an onion
- Potatoes (Patatas), 3 small potatoes
- Bell peppers (red and green), half of each kind
- Carrots, 3 thin carrots
- Liver spread, 1.5 TBSP
- Beef Cubes 1.25lb
- Beef stock, 12 oz can
- Tomato Sauce, 12 oz can
- Oil for sauteeing
Prep Time: 15 mins |Cook Time: 1 hour | Serves: 6-8
- Prep your vegetables! Chop the bell peppers into whatever size suits you. I have toddlers in my home; therefore I cut them up into “half-bite-size” pieces. Next up, carrots! These you can get away with leaving in relatively bite-sized chunks. They will keep their shape and also be soft for younger kids to enjoy later in the stewing process. Dice your onion of preference. A sweet onion is a good option, but I had 1 red onion already so I used what I had. Finely dice up the garlic cloves. Last, but not least, dice the potatoes. *Save the potatoes for last! Potatoes will turn brown if you cut them and let them sit. A good tip to avoid the browning is to place them in a bowl of cold water until you’re ready to use them. You can always pat dry with a towel if needed.*
- I bought pre-cubed beef meat. If your meat needs to be cut then do so now.
- Heat some vegetable/canola oil on MEDIUM heat for 5 minutes.
- Add the bell peppers to the oil and stir often to keep from burning. Keep them cooking in the hot oil for about 5-7 minutes. You want them to still keep their vibrant green and red color and not be too soft. Remove and place in a bowl.
- If there is enough leftover oil then just wait 2 minutes for the oil to heat back up before adding carrots. If you need more oil then add a little and wait 5 minutes before adding the carrots. Sautee the carrots about 5 minutes then move into the bowl with the peppers.
- Make sure there is enough heated oil in the pan for the potatoes. If you kept your potatoes in a bowl of cold water then drain them now and pat them dry as much as possible before adding them into hot oil! You do NOT want to add watery potato cubes into hot oil!! Let them fry until the edges of the cubes get a light brown/gold crust on all sides. Then remove and add into the bowl with the carrots and bell peppers.
- Again, let the oil heat back up for 5 minutes. Then add the garlic + onion and cook for 5 minutes. Do not caramelize the onions. We want the onions to look thin and translucent.
- Now add the meat of choice to the pan. Let it sit, do NOT move it around and keep stirring the meat. We want the meat to get some brown crust to it. Check the meat after 8 minutes. If the pan still has a lot of liquid in it then leave it alone and do not stir. If the pan looks like some of the liquid has evaporated then go ahead and stir the meat up.
- Once the meat has browned on both sides, add in the tomato sauce and stir. Fill the tomato sauce can with water and add to the pot. Now, fill the can halfway and add that to the pot. Add the beef stock. Put the lid on and give it about 15 minutes on MEDIUM heat. Keep an eye on the pot to make sure it has liquid and the bottom doesn’t burn.
- After 15 minutes, add the liver spread. Mix it inside the pot before putting the lid back on. Give it 5 minutes to melt into the sauce.
- Now add the bowl of the potatoes, bell peppers, and carrots. Let it simmer until the potatoes are tender. You should be able to EASILY put a fork through a large chunk of potato. That is when it is done.
- Serve with some Jasmine Rice!