A hearty Filipino beef caldereta — beef simmered tender in a tomato and peanut-butter sauce with peppers, potato and carrot, rich and mildly spiced.
Beef caldereta is a hearty Filipino tomato stew, rich with tender beef, peppers and potatoes in a savoury sauce made luscious with peanut butter and a touch of chilli. It's a festive, full-flavoured dish that's a staple at Filipino celebrations.
Prep 25 min
Cook 60 min
Total 85 min
Medium
- 2kg cut cubes Beef
- 1 Beef Stock
- 1 tbs Soy Sauce
- 2 cups Water
- 1 sliced Green Pepper
- 1 sliced Red Pepper
- 1 sliced Potatoes
- 1 sliced Carrots
- 8 ounces Tomato Puree
- 3 tablespoons Peanut Butter
- 5 Chilli Powder
- 1 chopped Onion
- 5 cloves Garlic
- 3 tbs Olive Oil
Video
Preparation
- Heat the oil in a cooking pot and sauté the onion and garlic until the onion softens.
- Add the beef and sauté until the outside turns light brown.
- Add the soy sauce, then pour in the tomato sauce and water and bring to the boil.
- Stir in the beef cube, cover the pressure cooker, and cook for 30 minutes.
- Meanwhile, pan-fry the carrot and potato until browned, then set aside.
- Add the chilli, liver spread and peanut butter to the beef and stir.
- Add the bell peppers and the fried potato and carrot, cover, and cook for a further 5 to 7 minutes.
- Season with salt and ground black pepper and serve.
Tips from the ZestyPlate Kitchen
- Brown the beef before braising for a deeper, more savoury base.
- A pressure cooker speeds the beef to tender in a fraction of the time.
- Frying the potatoes and carrots first keeps them firm instead of falling apart in the sauce.
- The peanut butter is the secret to that signature thick, nutty richness — stir it in well.
Frequently Asked Questions
A tomato base enriched with liver spread and peanut butter, plus a little chilli for gentle heat.
Yes — reduce or omit the chilli; the dish is still rich and satisfying without much heat.
A braising cut like chuck or shank becomes beautifully tender during the long cook.
