Beef Caldereta Recipe (Filipino Beef Stew) - Chili Pepper Madness

Name: Beef Caldereta Recipe (Filipino Beef Stew) - Chili Pepper Madness
Ingredients: 2 tablespoons neutral oil; 2 pounds beef chuck (chopped in 2-inch chunks (or use goat for a traditional version)); Salt and pepper to taste; 1 large onion (chopped); 4 garlic cloves (minced); 2 Tbsp tomato paste; 2 cups tomato sauce; 4 cups beef broth (use 6 cups for soupier stew); 3-4 Thai bird’s eye chilies (siling labuyo, minced, to taste (optional but traditional heat)); 3 dried bay leaves; ½ cup liver spread (Filipino liver pâté; Reno brand or similar); 2 large potatoes (peeled and chopped in 2-inch chunks); 2 large carrots (peeled chopped in 2-inch chunks); 1 small red bell pepper (chopped); 1 small green bell pepper (chopped); ½ cup pitted green olives; ½ cup shredded mild cheddar or processed cheese (optional, for creamy finish)

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This Filipino beef caldereta recipe makes a bold, comforting beef stew with tender beef, tomato, potatoes, spicy chilies and olives, hearty and satisfying.

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Ingredients

2 tablespoons neutral oil
2 pounds beef chuck (chopped in 2-inch chunks (or use goat for a traditional version))
Salt and pepper to taste
1 large onion (chopped)
4 garlic cloves (minced)
2 Tbsp tomato paste
2 cups tomato sauce
4 cups beef broth (use 6 cups for soupier stew)
3-4 Thai bird’s eye chilies (siling labuyo, minced, to taste (optional but traditional heat))
3 dried bay leaves
½ cup liver spread (Filipino liver pâté; Reno brand or similar)
2 large potatoes (peeled and chopped in 2-inch chunks)
2 large carrots (peeled chopped in 2-inch chunks)
1 small red bell pepper (chopped)
1 small green bell pepper (chopped)
½ cup pitted green olives
½ cup shredded mild cheddar or processed cheese (optional, for creamy finish)