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Beef caldereta recipe
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Caldereta: Filipino beef stew with Spanish flair. Simmered in tomato sauce with veggies and olives. Hearty, flavorful, perfect for any occasion. Make ahead and freeze for easy weeknight meals.
Ingredients:
  • 60ml (1/4 cup) vegetable oil
  • 1 brown onion, coarsely chopped
  • 4 garlic cloves, crushed
  • 1kg beef chuck steak or rump, cut into 5cm pieces
  • 4 whole star anise
  • 1 tsp finely grated fresh ginger
  • 3 dried bay leaves
  • 432g can pineapple chunks in juice, drained
  • 500ml (2 cups) tomato pasta sauce
  • 44.40 gm tomato paste
  • 2 large washed potatoes, peeled, cut into 5cm pieces
  • 2 large carrots, peeled, cut into 5cm pieces
  • 95g can liver paste
  • 80g (1/2 cup) coarsely grated cheddar
  • 1 red capsicum, deseeded, coarsely chopped
  • 80g (1/2 cup) pitted green olives
  • Steamed rice, to serve
Instructions:
  • In a wide, deep frying pan over high heat, heat the oil until shimmering. Add the onion and garlic, then reduce heat to medium. Stir and cook for 3-4 minutes until softened.
  • Add in the beef, star anise, and ginger. Sauté until the meat is nicely browned, about 4-5 minutes. Season with salt and pepper. Pour in 250ml (1 cup) water, then add bay leaves, pineapple, tomato pasta sauce, and tomato paste. Stir everything together until fully mixed. Cover and let it simmer on low heat for 1 hour and 30 minutes until the meat is tender.
  • Combine the potato and carrot, cooking until just tender, about 10 minutes.
  • Combine the liver paste and cheese, stirring until everything is well mixed. Cook for 2-3 minutes until the cheese is melted and the sauce thickens. Then, add the capsicum and olives, cooking for an additional 2 minutes until the capsicum is tender.
  • Ladle the dish into serving bowls and enjoy alongside steamed rice.

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