Beef Kaldereta
Beef Kaldereta is a classic and hearty Filipino stew made of tender beef and vegetables. This is normally served during festive occasions or as a special meal for large potlucks or gatherings!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg beef short ribs (or any other beef cut, such as chuck, brisket, shank, or ribs) 1
- Salt and pepper, to taste
- 2 tbsp oil, for searing
- 1 small onion, chopped
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups unsalted beef stock 2, enough to cover beef
- 5 tbsp liver spread 3
- 1/4 cup tomato sauce
- 1.5 tbsp white sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 3 bay leaves
- 1-2 Thai chilies, halved
- 2 tbsp oil
- 1-2 yellow potatoes (~150 g), cut into chunks
- 1 carrot (~150 g), cut into chunks
- 1 bell pepper, cut into chunks
- 1/4 cup green olives, pitted
- 1/4 cup green peas
Instructions
- 1
Start by blanching your short ribs. Add the short ribs into a deep pot and pour in just enough water to cover. Bring this to a boil, then let it simmer for about 5 minutes, allowing all the scum and impurities to escape from the beef.
- 2
Strain the short ribs and discard the blanching water. Rinse the short ribs well with water to remove any excess gunk that may be stuck to them.
- 3
Heat 2 tbsp of oil over medium-high heat in a pot. Season the blanched short ribs with salt and pepper all over. Sear the short ribs in the oiled pot until browned on all sides (you may need to do this in batches to achieve good searing). Set aside.
- 4
In the same pot, sauté the onions until soft, about 5 minutes. Add in the garlic, and sauté until golden, about 2-3 minutes.
- 5
Add in the tomato paste. Stir and cook for about 3-5 minutes until the paste is dark red in color (as to avoid the raw, acidic taste in your stew).
- 6
Add in the liver spread, tomato sauce, sugar, fish sauce, soy sauce, and bay leaves. Return the seared short ribs to the pot. Pour in the beef stock, just enough to cover the beef. Bring this to a boil, then cover and let simmer on low for about two hours to completely soften the short ribs 5.
- 7
In the meantime, heat up another 2 tbsp of oil in a separate pan. Fry the potatoes and carrots over medium-high heat until browned on all sides. Set aside.
- 8
After two hours of simmering, add in the browned potatoes and carrots to the stew, along with the Thai chilies, if using. Continue to simmer until the veggies have softened, about 5 minutes.
- 9
Add in the bell peppers and green olives, simmer for 5 more minutes, until the peppers soften.
- 10
Finally, add in the green peas and stir gently to combine. Taste and season the Kaldereta with more salt and/or pepper to preference, if needed. Continue to simmer the stew to thicken the sauce, or alternatively add more stock if you like the stew more soupy.
- 11
Serve warm and with a side of rice. Enjoy!