Philippines Kalderetang Baka (Spicy Beef Stew)
A common Filipino dish popularly served for special occasions, kalderetang is most often made using goat, pork, or baka (beef) meat. It also incorporates liver spread or paste to add extra depth to the dish. Kalderetang is almost always served over a bed of rice, which is an accompaniment to most Filipino meals.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
2 hours 20 minutes
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup (60 ml) vegetable oil
- 3 garlic cloves, crushed and chopped
- 1 onion, finely chopped
- 2 lbs (907 g) beef, cubed
- 3 large bay leaves
- 1 tsp (5 ml) red pepper flakes
- ½ cup (120 ml) liver spread or paste
- 1 cup (240 ml) tomato sauce
- 2 cups (480 ml) beef broth
- 2 cups (300 g) potatoes, peeled and sliced
- 2 cups (300 g) carrots, peeled and sliced
- 2/3 cup (100 g) green olives
- 1 small red bell pepper, deseeded and sliced
- 1 small green bell pepper, deseeded and sliced
- Salt, to taste
- Ground black pepper, to taste
- Cooked rice, as needed for serving
Directions
- Pour vegetable oil into a large pot set over medium heat.
- Add garlic and onion to the hot oil and sauté.
- Add beef and cook for 5 minutes, until beef turns light brown in color.
- Add bay leaves and red pepper flakes, stirring until well combined.
- Stir in liver spread.
- Pour tomato sauce and beef broth into pot.
- Bring mixture to a boil, reduce heat, and simmer for 1–2 hours or until meat is tender.
- Add potatoes and carrots, cooking for 8–10 minutes.
- Stir in green olives and bell peppers, cooking for 5 minutes.
- Season stew with salt and black pepper.
- Serve stew hot over rice.
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