One of the popular dish in the Philippines. Originally it is a goat stew made with tomato sauce , spices, potatoes and bell peppers. The dish was adapted from Spanish which colonized Philippines for 300 years.
Kalderta is a favourite special Filipino dish which served on parties or feast here in Philippines. Some says that it become flavorful as you keep reheating it just like adobo dish. Variations of this dish using beef, chicken or pork instead of goat’s meat.
Beef Caldereta (Filipino Beef Stew)
2 lbs. Beef Shanks (bones removed, cut into 2inches square)
1 Tablespoon Worcestershire Sauce
3 Tablespoon Soy Sauce
1 teaspoon ground Black Pepper
1 teaspoon oregano
3 cups water
1 cup Tomato Sauce
2 medium Potatoes – cut in 2 inches cubes
1 small Red Bell Pepper – sliced lengthwise
1 small Green Bell Pepper – sliced lengthwise
2 Serrano Chili Pepper (you may use Jalapeno)
1 cup Coconut Milk (you may add more for richer flavor)
1 ½ Tablespoon Liver Spread
1/2 cup Black Olives (optional)
3 Bay Leaves
3 cloves garlic – sliced thinly
1/2 Onion – diced
Salt and Pepper to taste
3 Tablespoon Extra Virgin Olive Oil
- In a bowl, combine beef, lemon, soy sauce, ground black pepper, and worcestershire sauce.Set it aside and let it marinate for at least 1/2 hour.
- Place casserole over high heat.
- Add 1 tablespoon olive oil.
- When the oil is hot, add potatoes and fry until lightly browned.
- Place potatoes on a plate then set aside.
- Add 1 tablespoon Olive oil.
- When the oil is hot, add beef then sauté until lightly browned.
- Place browned beef on a plate then set aside.
- Add 1 tablespoon Olive Oil.
- When the oil is hot, add garlic, bay leaves, and onion then sauté until onion is translucent.
- Add beef back to the casserole.
- Add water then let it boil.
- *Note – As you boil the meat, amount of liquid will reduce, so please note and keep the original level of water and add more if needed.
- Turn heat to medium and cover until meat is halfway tender.
- Add tomato sauce then continue to simmer until beef is fully tender.
- Add coconut milk and let it simmer for another 3 minutes.
- In a bowl, combine liver spread and 3 tablespoon water.
- Mix until liver spread is fully dissolved.
- Add the mixture to the Caldereta.
- Keep mixing until fully combined.
- Add fried potatoes and let it simmer until potatoes are fully cooked but not mushy.
- Add chili peppers, bell peppers, and olives.
- Let it boil for another 3 minutes.
Serve hot with rice or bread