Beef Caldereta recipe in the description below #BeefCaldereta#Caldereta#FilipinoFood#PinoyFood - Video

Ingredients
• 1 kg beef chuck or brisket, cut into cubes
• 3 tbsp cooking oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 tbsp soy sauce
• 1 cup tomato sauce
• 2 tbsp tomato paste (optional, for richer flavor)
• 1 cup beef broth or water
• 2 bay leaves
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• 3 medium potatoes, cubed
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• ½ cup liver spread (or liver pâté)
• ¼ cup green olives (optional)
• Chili flakes or 1–2 red chilies (optional)

Instructions
1. Sear the beef
Heat oil in a pot over medium heat. Brown the beef cubes on all sides. Remove and set aside.
2. Sauté aromatics
In the same pot, sauté garlic and onion until soft and fragrant.
3. Build the sauce
Add soy sauce, tomato sauce, and tomato paste. Stir well and cook for 2–3 minutes.
4. Simmer
Return the beef to the pot. Add beef broth, bay leaves, sugar, salt, and pepper.
Cover and simmer for 1½–2 hours (or until beef is tender), stirring occasionally.
5. Add vegetables
Add potatoes and carrots. Cook for about 10–15 minutes until tender.
6. Finish the caldereta
Stir in liver spread until fully incorporated. Add bell peppers, olives, and chili.
Simmer for another 5 minutes until sauce is thick and glossy.
7. Taste and adjust
Adjust seasoning as needed. Serve hot with rice.

Optional Variations
• Cheesy Caldereta: Add ½ cup grated cheese (Eden or quick-melt) at the end
• Spicy Caldereta: Add chili garlic oil or siling labuyo
• Pressure Cooker Version: Tender beef in ~35–40 minutes

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