Beef Caldereta
A rich, savory Filipino stew made with tender beef ribssimmered in tomato sauce, liver spread, pineapple juice, and spices—perfect forfamily gatherings or Sunday lunch.
Ingredients
- 2 tbsp cooking oil
- 2 kg beef ribs
- Water enough to cover meat
- Salt and pepper to season while boiling
- 1 head garlic minced
- 1 medium onion chopped
- 3 pcs tomatoes chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp fish sauce
- 2 tbsp tomato paste
- 200 g tomato sauce
- 2 tbsp oyster sauce
- 5 cups water
- 85 g liver spread
- 8.1 oz 1 can pineapple juice
- 1 medium camote or carrot cubed
- 1 medium potato cubed
- ½ cup green peas
- ½ cup whole sweet corn
- 1 pc green bell pepper sliced
- 1 pc red bell pepper sliced
- 2 pcs long green pepper
- ½ –1 cup shredded cheese
- 1 tsp ground black pepper
- 1 tsp sugar
Instructions
- Boil beef ribs in water with salt and pepper until tender or pressure-cook for faster results
- In a large pan, sauté garlic, onion, and tomatoes until soft
- Season with salt, pepper, and fish sauce
- Add tomato paste and stir until it blends with the aromatics
- Add the boiled beef ribs, pour in tomato sauce, oyster sauce, and pineapple juice
- Add water, bring to a boil, then simmer
- Stir in liver spread and mix well
- Add carrot, potato, green peas, and sweet corn; cook until vegetables are tender
- Add bell peppers, long green pepper, and shredded cheese
- Adjust seasoning with pepper and sugar, simmer until thick and rich
- Serve hot with steamed rice