(Filipino Beef Stew)
A hearty beef caldereta you can make for special occasions, weekly family gatherings, or for days when you just want to indulge.
The best part of beef for caldereta is chuck beef. It has a nice amount of fat and becomes tender and juicy after slow cooking for hours.
Beef brisket, beef ribs, and beef shanks also work well.
Scribbled Underline 2
Gives the dish a hint of tanginess and deeper red color.
Carrots, Potatoes, and, Bell Peppers
are the main vegetables of beef caldereta.
Vinegar and Soy Sauce
The secret to a rich and thick caldereta sauce. I personally prefer this over tomato sauce.
These ingredients are what makes this beef stew uniquely Filipino
Liver Paste & Cheese
Here's how to make it
And here are my top secrets to making the best beef caldereta you'll ever have!
MARINATE THE BEEF
Marinate the beef in soy sauce, vinegar, and garlic.
Do this as the first step then move on to preparing the rest of the ingredients.
SEAR THE BEEF
See those charred bits and pieces of meat and marinade? That's the key to making your caldereta sauce delicious!
ADD TOMATO PASTE
Cook the tomato paste by sauteing it with the meat, spices, and fresh tomatoes
Pour the broth to deglaze the pot to make a rich and flavorful stew.
SLOW COOK UNTIL TENDER
Cook until the beef is tender.
You can do this in the oven, stovetop, or even in your slow cooker.
Reduce the sauce
until it reaches the consistency you prefer.
Add pitted green olives, and green peas to make it extra festive.
Serving Caldereta for Christmas?
Use beef brisket, oxtail, or beef ribs.
These cuts tenderize well in a pressure cooker with less chance of becoming stringy and rubbery.
How to Cook Caldereta in an Instant Pot
Tilted Brush Stroke
Use enough water
but don't fill it past the max level to prevent liquid from bursting out of the valve while releasing the pressure.
Don't include the vegetables in the pressure cooking process
or they will disintegrate.
Add them once the beef is tender and when you start reducing the liquid.
Beef caldereta is always served as a main dish with a side of a warm cup of rice.
Just like adobo, is so much better the next day after all the flavors have developed.