Overview 💡
Beef Kaldereta is a beloved Filipino tomato-based stew made ultra-savory with liver and brightened by bell peppers. Slow cooking (or pressure cooking) turns beef meltingly tender while potatoes, carrots, and olives add body and balance. It’s a centerpiece for gatherings—hearty, comforting, and reliably delicious. 🥳
Why You’ll Love It ✨
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Deep flavor, simple steps: Browning + tomato + liver equals a restaurant-worthy sauce.
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Flexible & weeknight-friendly: Pressure cooker option cuts the time dramatically. ⏱️
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Colorful & festive: Red/green peppers and olives add sweetness, brininess, and pop. 🫑🫒
Ingredients 🛒
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Beef, cubed — 2 lb (900 g)
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Garlic, minced — 3 cloves
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Onion, chopped — 1 large
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Beef broth — 2 cups
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Tomato sauce — 1 cup
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Liver paste/spread (or pureed fresh liver) — ½ cup
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Bell peppers, red and green, sliced — 1 each
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Potatoes, in chunks — 2 cups
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Carrots, in chunks — 2 cups
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Bay leaves — 3
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Chili flakes — 1 tsp (to taste) 🌶️
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Pitted olives — ⅔ cup
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Olive oil — ¼ cup
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Salt & pepper — to taste
Step-by-Step Cooking 🧑🍳
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Start the base: Heat oil in a heavy pot or pressure cooker; sauté onion and garlic until aromatic. Add beef and sear until lightly browned. Season with salt and pepper.
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Build flavor: Stir in bay leaves and chili flakes. Add liver paste and cook 1–2 minutes to blend into the fond.
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Simmer to tender: Pour in tomato sauce and beef broth; bring to a simmer.
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Stovetop: Cover and cook on low until beef is fork-tender (about 1½–2 hrs), adding splashes of water as needed.
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Pressure cooker: Cook on high pressure 30–35 min, then natural release 10 min.
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Finish the stew: Add potatoes and carrots; cook until just tender. Stir in olives and bell peppers for the last 5–7 minutes to keep their color and crunch.
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Taste & serve: Adjust salt, pepper, and heat. Ladle hot over rice. 🍚
Pro Tips & Substitutions 🧠
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Liver options: No liver spread? Use pureed fresh liver for the same depth and silkier body.
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Pepper timing: Add bell peppers near the end so they stay vibrant and slightly crisp. 🫑
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Heat control: Chili flakes are adjustable; start small, bloom in oil, and build up.
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Oil swap: Any neutral oil works if olive oil isn’t available.
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Texture rescue: If the sauce is too thick, loosen with broth; too thin, simmer uncovered a few minutes.
Make-Ahead, Storage & Reheating 🧊
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Make-ahead: Like most stews, Kaldereta tastes even better the next day as flavors meld.
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Store: Cool quickly; refrigerate in airtight containers 3–4 days or freeze up to 2 months.
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Reheat: Warm gently on the stovetop with a splash of broth or water to keep it glossy and saucy.
Variations You Can Try 🎯
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Veg boost: Add green peas or green beans in the last few minutes for color and sweetness.
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Umami twist: A small dash of fish sauce deepens savoriness—add during final seasoning.
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Richer finish: Stir in a spoon of butter just before serving for extra sheen. 🧈
Additional Helpful Notes (Fact-Based) 📚
Kaldereta’s signature depth comes from the Maillard reaction when you brown beef—those browned bits dissolve into the sauce and amplify savoriness. Adding bell peppers late preserves aroma and helps retain vitamin C, which is heat-sensitive. Olives contribute salt and acidity; taste before salting to avoid overseasoning.
Some commercial liver spreads may contain gluten or dairy, so check labels if you have sensitivities. For balanced portions, aim for 85–115 g cooked beef per person, then fill the plate with vegetables and rice. If using a pressure cooker, avoid overfilling above the max line and ensure enough liquid for safe pressure buildup. 🔐
Quick Recap ✅
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Brown beef → build with tomato + liver → simmer to tender.
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Add root veg earlier, peppers/olives at the end.
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Season to taste and enjoy with rice—perfect for everyday meals and celebrations alike. 🎉
