My dear husband fondly refers to me as the “Caldereta Maestro,” a title I’ve earned through years of perfecting my unique Beef Caldereta recipe, also known as Kalderetang Baka. This hearty Filipino beef stew is a harmonious blend of ingredients, creating a flavorful symphony that bursts in the mouth with every bite.
My Caldereta recipe is a vibrant journey of taste, beginning with succulent cubes of beef gently simmered in a rich blend of tomato paste, tomato juice, and a hint of liver paste. This fusion creates a subtly sweet yet tangy stew base that teases and tantalizes the taste buds.
To set my Beef Caldereta apart from the rest, I introduce a tropical twist of pineapple juice and chunks, along with tomato juice. These not only enhance the sweetness and tanginess of the stew but also create a captivating balance of flavors. For those who like their food with a little more heat, a few drops of Tabasco sauce provide just the right amount of zing.
To bring more texture and richness to the Caldereta, I incorporate a variety of vegetables, including green olives, which add a salty and savory note, beautifully contrasting the sweetness of the stew.
One fateful day, as I prepared to whip up my signature Filipino beef stew, I found my pantry lacking the usual green peas and green bell peppers. Undeterred by this discovery, I embraced the opportunity for a little culinary improvisation. I substituted green jalapeno peppers, adding a new layer of heat and complexity to my beloved Caldereta recipe.
Despite the unexpected substitution, the resulting stew was nothing short of delightful. Packed with robust flavors, unexpected heat, and the comfort of a home-cooked meal, this dish promises to be the finest Filipino Beef Stew you’ve ever tasted. Each spoonful of this enticing Kaldereta serves as a testament to the magic of cooking – where ingredients and creativity come together to create unforgettable flavors.
Ingredients: 4 servings
1 1/2 lbs. of beef tenderloin, cut in large cubes
1 large potato cut into medium size cubes
3 medium size carrots cut into medium size cubes
2-3 stalkes of celery cut in small cubes
1 red bell pepper (sliced)
1 green bell pepper (sliced)
2 jalapeno peppers (sliced), optional
2 tablespoon liver spread
2 table spoon tomato paste
1 small can of tomato juice
3 dried bay leaves
1 cup pineapple chunks (optional)
1 small can of pineapple juice
1/2 cup of green olives
1 cup of green peas(pea pods)
1 tsp whole black pepper
salt and pepper for seasoning
3 – 4 cubes medium size fresh garlic
1 small size fresh onions, sliced
3-4 cups water
1 tsp. fish sauce(optional)
1 tsp Tabasco sauce
- Clean and cut beef in medium size cubes. Place them on a large pot or pan, apply some water, salt and pepper, then boil beef for 50 minutes to an hour or more, until beef is golden brown and fork tender.
- Start to brown garlic cubes in small amount of heated oil on a pan, followed by sliced onions.
- Transfer sautéed garlic and onions to the steaming beef cubes, stir to combine, then add more water to create more sauce. Apply seasonings and let it simmer for 10 minutes.
- Add pineapple juice, potatoes, carrots, bay leaves, black pepper. Simmer and let boil for 3-5 minutes. Apply tomato paste, liver paste and tomato juice, mix thoroughly. Add more salt and pepper if desired.
- Apply fish sauce, add more water if necessary, to keep it saucy. Add the green peas, delery, bell peppers, green olives and pineapple juice, let it cook for 5-10 more minutes, or until sauce thickens, beef is fully tender and the rest of ingredients are cooked.
- Add Tabasco sauce to spice it more. Mix to thoroughly incorporate with entire ingredients. Remove from the heat. Serve the best beef Caldereta recipe ever, with steamed rice for lunch or dinner!
Tip: Try it with jalapeno peppers as a substitute to green bell peppers. When I was about to cook my best beef Caldereta recipe, it was too late when I noticed I didn’t have green bell peppers available to use. I saw 2 pieces of medium jalapenos instead, and used them as my substitute. It turned out really good and my husband loved it.
When you do, just remove the seeds and cut them in sizes similar to that of the red bell peppers. You’ll have the best Filipino beef stew(Kalderetang Baka) recipe for a meal!