A hearty stew, Kaldereta is another example of the Spanish influence in Filipino cuisine. Typically made with goat, beef or pork cooked along with carrots, bell peppers and tomatoes which is thickened with liver spread and spiced with chilli.
Caldereta a Spanish word which means “cauldron”, refers to a large cooking pot used to stew meat. It is thought Filipinos inherited this style of cooking from the Spanish settlers when they colonised the Philippines.
My secret for cooking a delicious Filipino Kaldereta is the long cooking time, this allows the flavour to develop and intensify whilst also tenderising the meat.
A hearty beef stew, distinctive with a rich flavour from the liver spread, Kaldereta is a special dish perfect for any celebration!
- 1 kg chuck or gravy beef, chopped
- 2 tbsp oil
- 1 onion, diced
- 6 cloves garlic, chopped
- 2 carrots, diced
- 2 tbsp tomato paste
- 1 tsp chilli flakes
- 1/2 cup cooking wine
- 1/3 cup soy sauce
- 100 g liver spread (pate)
- 1 can diced tomatoes
- 2 bay leaves
- 2 cups water
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- salt and pepper, to season
Season the beef with salt and pepper.
Heat the oil in a large, heavy based saucepan. Fry the beef in two batches for about 5 minutes, or until golden. Set aside.
Add the onion, garlic and carrot to the pan and cook until softened, about 3 minutes. Stir in the tomato paste and chilli flakes then cook until slightly browned.
Pour in the cooking wine and soy sauce. Bring to the boil and simmer for 2-3 minutes, stirring to scrape the browned bits from the bottom of the pan.
Add the liver spread, canned tomatoes and bay leaves, stir well to combine.
Return the browned beef to the pan and cover with the water. Bring to the boil, then cover and turn the heat down to low. Cook for about 2 hours, stirring occasionally to prevent the stew sticking. You want to beef to be tender.
Add the bell peppers and cook for about 10 minutes.
I also like to cook my Kaldereta with potato - simply cut 3 small potatoes into small cubes and fry in oil until golden and almost cooked, add to the stew at the same time as the bell pepper.