Hearty and Spicy Caldereta Recipe

A flavour-packed hearty stew, caldereta is the perfect dish for special occasions, celebrations, and family gatherings. With tender beef chunks that will melt in your mouth, this rich stew is balanced with potatoes, bell peppers and green olives, making it beautifully vibrant. Here’s how you can recreate this caldereta recipe at home.

Meal: Lunch, Dinner
Cuisine: Filipino

Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes
Yield: 6 servings

Ingredients

• 60ml of canola oil
• 2 large potatoes, peeled and cut into 2-inch cubes
• 2 large carrots, peeled and cut into 2-inch cubes
• 1 onion, chopped
• 4 cloves of garlic, minced
• 900g of bottom round roast, cut into 2-inch cubes
• 490g of tomato sauce
• 2 tbsp of tomato paste
• 475ml of water
• 10 Thai chilli peppers, minced
• ¼ tsp of salt
• ¼ tsp of black pepper
• 65g of liver spread
• 55g of cheddar cheese, shredded
• 1 green pepper, cut into cubes
• 1 red pepper, cut into cubes
• 70g of green olives, pitted

Equipment

• 1 pan
• 1 spatula
• Paper towels
• 1 skimmer

Directions

• In a pan, heat oil over medium heat.
• Add potatoes and carrots and cook until lightly browned.
• Remove from the pan and drain on paper towels.
• Remove oil from the pan, leaving about 2 tbsp worth of oil. Add in onions and garlic and cook until softened.
• Toss in the beef and stir to mix, cooking it until lightly browned.
• Add in tomato sauce, tomato paste, water and Thai chilli peppers.
• Bring the mixture to a boil and use the skimmer to skim off the froth on top.
• Season with salt and pepper.
• Turn the heat down to low, cover with the lid and cook for 1 ½ hours until the beef is tender.
• Add in the cooked potatoes and carrots, cooking it until tender.
• Add in liver spread and cheese, stirring to mix all the components. Cook until the cheese melts and the sauce thickens.
• Add in the bell peppers and olives and let it cook until it’s tender yet crisp.
• Ladle into a bowl and serve.

Storing extras

If you’ve made this caldereta recipe for yourself and have got plenty of extras, here’s how you can keep them aside for a different day. All you’ll need to do is first to let the stew cool down, transfer it to an airtight container, and it’s good to go into the fridge. You can keep it in the fridge for up to 3 days or freeze it for up to 2 months.

Missing ingredients?

Visit pandamart online and get your groceries in under 20 minutes. Order your beef, cheddar cheese and green olives, and our experienced riders will have it delivered to your doorstep.

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