Dinner · 120 min · filipino

Hearty Beef Caldereta

A Filipino dinner built around beef chuck and tomato sauce — on the table in 120 minutes. The macros do the talking: 36g protein, 16g carbs, and 32g fat in every 480-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef chuck
• 2 cups Tomato sauce
• 1/2 cup Liver spread
• 3 Potatoes
• 2 Carrots
• 1 Bell pepper
• 1/2 cup Green peas
• 1 Onion
• 6 cloves Garlic
• 1/2 cup Cheddar
• 2 Bird’s eye chilies

Steps

1. Sear the beef chunks in batches, 3 minutes per side, until a dark crust forms — the fond is the flavor foundation.
2. Soften the onion and garlic in the drippings, 6 minutes, then stir in the tomato sauce and cook 5 minutes until it darkens.
3. Return the beef with 3 cups water; simmer covered 75 minutes, until the beef is nearly spoon-tender.
4. Add the potatoes and carrots; simmer 20 minutes more, until they yield to a fork.
5. Stir in the liver spread and grated cheddar — they melt into the sauce and give caldereta its signature velvet body.
6. Add the bell pepper, peas, and whole chilies for the last 8 minutes, so the pepper stays bright and the chilies perfume without dominating.
7. Rest 10 minutes. The sauce should be thick enough to coat the back of a spoon and glossy with rendered fat. Serve over rice.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes