A hearty Beef Caldereta recipe with meltingly tender beef, rich, slightly tangy, and cheesy sauce. Simmer slowly on the stove, oven, or slow cooker. You can even use your pressure cooker to shorten the cooking time.
Combine all the ingredients for the beef in a large bowl. Toss all together and let it marinate for 15 minutes. Meanwhile, gather and prepare the rest of the ingredients.
Heat 2 tbsp oil in a large pot. Stir-fry the carrots and potatoes until lightly brown. Season with salt and pepper. Set aside. Stir-fry the bell peppers until fragrant. Set aside.
Remove the beef from the marinade, remove any garlic bits. Reserve the marinade. Add 2 tbsp oil to the same pot over high heat. Sear the beef on both sides until brown and caramelized. Do it in two batches if needed.
Push the beef to the side of the pot. Add the onions and cook until softened. Add the tomatoes and tomato paste, stir scraping the pan with a wooden spoon to loosen any browned bits at the bottom. Stir with the beef then add the marinade and fish sauce. Cover with lid and simmer until fragrant, around 2 minutes.
Pour the beef stock, bay leaf, sugar, pickles, liver spread. Cover with a lid. Bring to boil then adjust heat to medium-low. Cook until beef is tender. This could take 1 to 2 hours or longer depending on the thickness of the beef. *See notes for different cooking methods.
Add back carrots, and potatoes. Cook for 10 mins until tender. Simmer without a lid to thicken the sauce. Add grated cheese and simmer until it has completely melted. The sauce will thicken a bit more.
Season with salt and pepper, to taste. Add bell peppers, cook for 1 to 2 minutes. Remove from heat and serve with warm rice. Enjoy!
Video
Notes
Substitutes/Alternatives
Beef - beef brisket, beef ribs, and beef shanks should also work well.
Broth alternative - dissolve 2 beef bouillon cubes in 3 cups hot water.
Vinegar: white rice vinegar (not seasoned), cane vinegar, or coconut vinegar
Worcestershire - can be substituted with liquid seasonings such as Maggi, Knorr, or Braggs Aminos
Make it spicy - add chopped bird's eye chilies.
Other add-ins: green peas and green olives. Add 2 to 3 minutes before the end of cooking.
Cooking Methods
OVEN: After step 5, cover and bake for 1 1/2 - 2 hours at 150C / 300F. Do steps 6 and 7 then return to the oven for a further 20 - 30 minutes WITHOUT the lid on to reduce the sauce.
SLOW COOKER: Do steps 1 to 5 but include the carrots and potatoes. Transfer to a slow cooker and cook on low for 8 hours. Simmer on the stovetop to reduce the liquid.
PRESSURE COOKER/ INSTANT POT: Do steps 1 to 5. Don’t fill it past the max level to prevent liquid from bursting out. Reduce water up to 1 cup. Close the lid and position the valve to a SEALING position. PRESSURE COOK for 25 minutes (adjust to 35 minutes if using thicker cuts). Release the pressure using quick release. Proceed with steps 6 and 7 using the SAUTE mode.
Storage/Leftovers
Refrigerate or freeze, then thaw before reheating on the stove or microwave. Tastes even better the next day because the flavors develop even more.