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Restaurants›Lina's Filipino Marketplace›Caldereta Recipe

Caldereta Recipe

Name: Lina's Filipino Marketplaces Caldereta Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs beef chuck or stew meat, cut into 1½-inch cubes; 3 tbs soy sauce; 2 tbs calamansi juice or lemon juice; 1 tsp salt; 1 tsp black pepper, freshly ground; 3 tbs vegetable oil; 1 pc onion, medium, diced; 6 clove garlic, minced; 1 tbs ginger, peeled and julienned (optional); 2 pc bay leaf; 6 tbs tomato paste; 14 oz crushed tomatoes or canned diced tomatoes; 2 cups beef stock or water; 3 tbs liver spread or liver pâté (traditional) or smooth peanut butter (alternative); 1 tbs fish sauce (patis); 1 tsp sugar; 1 tsp salt; 0.5 tsp black pepper; 3 pc potatoes, peeled and cut into large chunks; 2 pc carrots, cut into large chunks; 1 pc red bell pepper, sliced into strips; 1 pc green bell pepper, sliced into strips; 0.5 cups green peas (frozen or fresh); 8 pc pimento-stuffed olives (optional); 2 tbs fresh cilantro or parsley, chopped (for garnish)

Inspired by Lina's Filipino Marketplace

Time2h

Serves4

Make Caldereta Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

2 lbs beef chuck or stew meat, cut into 1½-inch cubes

3 tbs Aged soy sauce

2 tbs calamansi juice or lemon juice

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Aromatics & Base

3 tbs Tuscany sunflower oil

1 pc onion, medium, diced

6 clove Garlic, minced

1 tbs ginger, peeled and julienned (optional)

2 pc bay leaf

Sauce & Seasoning

6 tbs tomato paste

14 oz crushed tomatoes or canned diced tomatoes

2 cups beef stock or water

3 tbs liver spread or liver pâté (traditional) or smooth peanut butter (alternative)

1 tbs fish sauce (patis)

1 tsp sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables & Finishers

3 pc potatoes, peeled and cut into large chunks

2 pc carrots, cut into large chunks

1 pc red bell pepper, sliced into strips

1 pc green bell pepper, sliced into strips

1/2 cups green peas (frozen or fresh)

8 pc pimento-stuffed olives (optional)

2 tbs fresh cilantro or parsley, chopped (for garnish)

Method

Beef & Marinade

Marinate the beef

Place the beef cubes in a bowl. Add soy sauce, calamansi or lemon juice, 1 tsp salt and 1 tsp black pepper. Toss to coat evenly. Marinate for 20–30 minutes at room temperature or up to 2 hours in the refrigerator. Drain and reserve marinade.

Aromatics & Base

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil. When hot, working in batches so the pot doesn't crowd, sear the marinated beef cubes until browned on all sides, about 4–6 minutes per batch. Remove browned beef to a plate and set aside.

Add the remaining 1 tablespoon oil to the pot. Reduce heat to medium. Add the diced onion and bay leaves; sauté until translucent, about 4 minutes. Add the minced garlic and ginger (if using) and sauté another 1–2 minutes until fragrant, taking care not to burn the garlic.

Sauce & Seasoning

Stir in the tomato paste and cook, stirring, for 2–3 minutes to caramelize slightly; this deepens the tomato flavor. Add the crushed or diced tomatoes and stir to combine.

Return the seared beef and any accumulated juices to the pot. Pour in the beef stock (or water) and the reserved marinade. Scrape up any brown bits from the bottom of the pot with a wooden spoon.

Stir in the liver spread (or peanut butter), fish sauce, sugar, 1 tsp salt and 1/2 tsp black pepper. Bring mixture to a gentle boil, then reduce heat to low, cover partially, and simmer for 1 to 1¼ hours, or until beef is tender when pierced with a fork. Stir every 15 minutes and check liquid level; add a little water if it’s reducing too quickly.

Vegetables & Finishers

Once the beef is nearly tender (after about 45–60 minutes), add the potatoes and carrots to the pot. Continue simmering, covered, for another 20–30 minutes, until the vegetables and beef are tender.

When the potatoes and carrots are almost cooked through, stir in the bell pepper strips and green peas. Simmer for 3–5 minutes more — the peppers should remain slightly crisp and the peas heated through.

Taste and adjust seasoning with additional fish sauce or salt and pepper as needed. If the sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add up to 1/2 cup water or stock.

Stir in pimento-stuffed olives if using. Turn off heat and sprinkle chopped cilantro or parsley over the stew.

Let the caldereta rest for 5–10 minutes to allow flavors to meld before serving. Serve hot with steamed rice or crusty bread.