Filipino Beef Caldereta
A rich, savory Filipino stew with tender braised beef, tomatoes, and potatoes in a deep red sauce. Traditionally served over rice for an authentic weeknight dinner.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs beef chuck, cubed into 1.5-inch pieces
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1.5 lbs potatoes, cut into 1-inch cubes
- 2 cups beef broth
- 1 cup roasted red peppers, sliced
- ¾ cup green peas
Instructions
- 1
Pat beef dry. Season with salt and pepper on all sides.
- 2
Heat oil in a large pot over medium-high until shimmering, ~2 minutes.
- 3
Working in batches, sear beef without stirring until deeply browned, ~3 minutes per side. Transfer to a plate.
- 4
Add onion to the pot. Cook, stirring, until softened and translucent, ~4 minutes.
- 5
Add garlic and stir until fragrant, ~60 seconds.
- 6
Stir in tomato paste until it coats the pot, ~1 minute.
- 7
Return beef to the pot. Add broth and bring to a simmer, scraping up browned bits.
- 8
Reduce heat to low, cover, and simmer until beef is fork-tender, 35–40 minutes.
- 9
Add potatoes, roasted peppers, and peas. Stir and simmer uncovered until potatoes are tender, ~10 minutes.
- 10
Taste and adjust salt and pepper. Serve hot over steamed white rice.
Tools you’ll need
- large pot with lid (5+ quart capacity)
- cutting board
- chef's knife
- wooden spoon or spatula
- measuring spoons and cups
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