Beef Caldereta
However you spell it – Beef Caldereta or Kaldereta, this Filipino Beef Stew is one of the ultimate comfort foods next to Adobo And it’s so easy to make and customize.
Roasting the Vegetables Gives a Deeper More Complex Flavor
I know there are tons of variations on this dish as there is with pretty much ANY Filipino recipe, so what I’ve decided to try and do is show you how you can make the basics of the dish and then I added some ideas that I’ve heard from multiple readers as to how THEIR Lola does it. Some add olives, some add liver paste, some add pineapple juice, etc., etc., etc. And really, those are the things that really make this a Filipino beef stew recipe, rather than just any beef stew recipe. I happened to add Thyme to it. I know that’s not a traditional Filipino ingredient, but I had some growing fresh and I knew it would work very well in this recipe. But no, it’s also not how my Lola would make it either. I’m sure if she read this she would give me the silent stare.
One of the secrets to developing flavors in this dish and taking your beef caldereta to the next level is to roast the vegetables beforehand. This allows the sugars to really come out and give you some slight caramelization before adding it to the stew.
You’ll also notice I used three different tomato products. I find the tomato paste, especially once you’ve browned it adds an added element of umami to the dish. The whole (chopped) tomatoes once roasted add sweetness, and the tomato sauce helps make it a stew.
And now that you’ve add all that Filipino yum, let’s talk about desert, shall we? Some Lemon Bars would be the perfect counter-balance to the savory overload in this dish!
Beef Caldereta
Equipment
- Instant Pot
- Sheet pan
Ingredients
- 1 lb Stew Beef cubed
- ½ Carrot diced
- ½ Onion quartered
- 1 Tomato chopped
- ½ Red Bell Pepper diced
- 2 cloves Garlic diced
- 1 tsp Salt
- 2 tbsp Olive Oil
- 1 tbsp Tomato Paste
- 16 oz Tomato Sauce
- 1 tsp Pepper
- 1 lb Potatoes
- 1 Bayleaf
- 16 oz Beef Stock
Optional Add-Ins
- 1 tsp Thyme
- ¼ cup Olives chopped
- 1 tbsp Liver Paste
- ¼ cup Pineapple Juice
Instructions
Roast Vegetables
- To really bring out the flavors of the vegetables, we're going to roast them
- Preheat oven to 400 degrees F
- Combine chopped onions, garlic, carrots, potatoes, and tomatoes in a bowl with 1 tbsp of olive oil and one tsp salt in a bowl.
- Toss to coat
- Spread vegetables out flat on your sheet pan
- Roast for 20 minutes at 400 degrees F
Prepare Beef
- Turn on Instant Pot (if you're using one, if not use your pressure cooker, or pot as you normally would) and set to Saute, high
- Add 1 tbsp olive oil to pot
- Add tomato paste to pot, stirring and browning
- Once tomato paste is browned add beef to pot with 1 tsp salt, turning to brown all sides
- Once browned, add tomato sauce, beef stock, and bay leaf to pot
- Set your instant pot to pressure cook on high for 20 minutes
- Close up lid and wait for beef to cook. The pressure cooking will help to tenderize the beef
Combine Ingredients
- Once the beef is done and you have released the pressure add the roasted vegetables, bell peppers and any of the optional add-ins from the recipes list
- Allow to simmer for another 15 minutes
- Serve with a side of fresh cooked rice
Eat!
Nutrition
