Spicy beef kaldereta

One of the many tomato-based meat stews that evolved in Filipino cuisine after over three centuries of Spanish colonization, beef kaldereta (from the Spanish caldero or cauldron, the traditional pot for cooking stews) is a popular holiday dish in the Philippines.

Course Main Course

Cuisine Modern Filipino

Keyword Beef stew

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings 4 people

Ingredients

4 tablespoons olive oil
1 kilogram stewing beef (2.2 pounds) short ribs, brisket, short plate or shank are recommended
salt
pepper
½ cup chopped onions
3 tablespoons finely minced garlic
2 bird's eye chilies sliced
2 finger chilies sliced
2 sprigs oregano
1 can diced tomatoes (400 grams / 14 oz)
2 bay leaves
200 grams potatoes (7 oz) peeled and cut into wedges
150 grams carrots (about 5 oz) peeled and cut into wedges
250 grams chicken livers (8.8 pounds) boiled and mashed
10 pitted olives sliced
¼ cup frozen sweet peas

Instructions

Cut the beef into two-inch chunks (or have the butcher do this for you).
Heat the olive oil in a heavy sauce pot or casserole. Over high heat, brown the beef chunks with a little salt and pepper, in batches if necessary.
Add the garlic, onion, oregano and chilies. Season with salt and pepper. Cook, tossing often, until the vegetables are soft.
Add the diced tomatoes and bay leaves. Sprinkle in more salt and pepper.
Pour in two cups water.
Bring to the boil, lower the heat, cover and simmer for about two hours or until the beef is fork tender.
While the beef simmers, deep fry the potato and carrot wedges until the edges are browned. Set aside.
When the beef is done, add the potato and carrot wedges, olives and sweet peas. Cover and simmer for another ten minutes.
Mix the mashed chicken livers with a little water to make a coarse paste.
Pour the chicken liver paste into the pot and stir to blend.
Taste the sauce once more, and add more salt and pepper, if necessary.
Serve your spicy beef kaldereta with rice or bread.