Beef Caldereta Recipe

Pat the beef cubes dry with paper towels. In a bowl combine soy sauce, calamansi or lemon juice, minced garlic, salt, and black pepper. Add the beef and toss to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor.

Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove beef from marinade (reserve marinade) and sear in batches so pieces brown without overcrowding, about 2–3 minutes per side. Transfer browned beef to a plate.

Add the remaining 2 tablespoons oil to the pot. Lower heat to medium, add sliced onions and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and bay leaves and sauté until fragrant, about 30 seconds.

Return the browned beef to the pot. Stir in the reserved marinade, tomato sauce, tomato paste, beef stock (or water), worcestershire sauce, sugar, and liver spread if using. Stir to combine, scraping any browned bits from the bottom of the pot.

Bring the mixture to a gentle boil. Reduce heat to low, cover partially, and simmer gently until the beef is tender, about 1.5 to 2 hours depending on the cut and size of cubes. Stir occasionally and skim foam or excess fat from the surface if needed. If liquid reduces too much before beef is tender, add up to 250 ml more stock or water as needed.

About 25–30 minutes before the braising time ends (when beef is nearly tender), add the potato chunks and carrot slices to the pot. Continue simmering covered until the vegetables are fork-tender and the beef is fully tender.

When beef and root vegetables are tender, add the green and red bell pepper strips and green peas. Stir and simmer uncovered for 5–7 minutes until peppers are just softened but still hold their color.

Taste the sauce and adjust seasoning with additional salt and black pepper if necessary. If you prefer a slightly thicker sauce, mash a few potato pieces against the side of the pot and stir, or increase heat and reduce uncovered for 5–10 minutes.

Stir in the cheese cubes or place on top to slightly melt into the hot stew. Remove bay leaves before serving.

Serve hot with steamed rice. Leftovers keep well refrigerated for 3–4 days and develop more flavor.