Beef Kaldereta is a delicious and hearty Filipino dish that is perfect for any occasion. It is a popular comfort food that is often served during special occasions and celebrations, such as Christmas and fiestas. The dish is similar to the Spanish caldereta, which is made with goat meat, but the Filipino version features beef as the main protein.

The recipe for beef kaldereta typically involves slow-cooking beef until it becomes tender and then stewing it in a flavorful tomato-based sauce with a combination of vegetables such as potatoes, carrots, and bell peppers. The dish is often made with liver spread, which adds a unique depth of flavor and richness to the sauce.

Beef kaldereta is a dish that can be enjoyed on its own or served with steamed rice, and it is a favorite among Filipinos both in the Philippines and abroad. While it may seem like a complex dish to prepare, it is actually quite simple with the right recipe and some patience. By following a few key steps, you can make this delicious dish in the comfort of your own kitchen.

In this recipe, I will guide you through the steps to make beef kaldereta at home. From selecting the right cut of beef to preparing the vegetables and creating the sauce, you will learn all the tips and tricks to make this delicious and hearty dish. So, get ready to enjoy the rich and savory flavors of beef kaldereta and impress your family and friends with your culinary skills.

Ingredients

• 1 kilo beef (for stewing, cut into chunk cubes)
• ½ kilo beef liver (cut to almost the same size as the beef)
• 6 cloves garlic (minced)
• 2 medium onions (diced)
• 6 big tomatoes (quartered)
• 3 big red peppers (diced)
• 3 big green peppers (diced)
• ½ cup pitted green olives
• 4 pieces chili pepper (minced) 1/2 cup olive oil)
• 2 tablespoons tomato paste
• ¾ cup all-purpose cream
• ¾ cup grated cheese pinch of salt & pepper to taste
• 3 cups beef stock
• 1 ½ teaspoon cornstarch in little water

Directions

1. In a casserole, saute garlic, onion, tomatoes, and pepper.
2. Add in the beef and the liver.
3. Cook for about 30 minutes and take out the liver and set aside.
4. Pour in the stock and tomato paste and bring to a boil.
5. Lower the fire and let it simmer until the beef becomes tender.
6. Season with salt and pepper.
7. Add in olives, and diluted cornstarch.
8. Grate liver and add to the mixture.
9. Allow sauce to thicken and add in cream and grated cheese.
10. Serve hot and enjoy.