Name: Tender Slow-Cooked Beef Caldereta Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 2 tbsp vegetable oil; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 1 cup tomato sauce; 2 cups beef broth; 1/3 cup liver spread or pork pâté; 2 tbsp soy sauce; 2 medium potatoes, peeled and cubed; 1 large carrot, sliced into rounds; 1 red bell pepper, sliced into strips; 1/2 cup pitted green olives; 1/2 cup grated cheddar cheese

This tender slow-cooked Beef Caldereta is a hearty comfort food ready in under two and a half hours, featuring a rich, savory tomato sauce. It gets its signature velvety texture from liver spread and a melt-of-your-mouth finish from a long, slow simmer. Serve it piping hot over steamed white rice for the ultimate cozy family dinner.

Instructions

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Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the cubed beef chuck in a single layer and sear until deeply browned on all sides, about 8 to 10 minutes, then remove the beef and set it aside.

In the same pot, reduce the heat to medium, add the chopped onion and minced garlic, and sauté for 3 minutes until soft and fragrant.

Return the seared beef to the pot, then stir in the tomato sauce, beef broth, soy sauce, and liver spread until the mixture is fully combined and smooth.

Bring the liquid to a boil, then cover with a tight-fitting lid, lower the heat to a gentle simmer, and cook for 1 hour and 30 minutes until the beef is fork-tender.

Stir in the cubed potatoes and sliced carrots, cover again, and simmer for another 15 minutes until the vegetables are tender when pierced with a fork.

Add the red bell pepper slices and green olives, cooking uncovered for 5 minutes to let the sauce thicken slightly and the peppers soften.

Turn off the heat, stir in the grated cheddar cheese until melted and fully incorporated into the sauce, then serve hot over a bed of warm steamed rice.