Beef Kaldereta

Method9 steps

1. 1

   Step 1: Combine all 2 lb cubed beef chuck with all ¼ cup soy sauce in a bowl. Cover and marinate in the refrigerator for 30 minutes. Keep this same beef-and-soy mixture, including the liquid left in the bowl, for the next cooking stages.

   Marinate beef in the refrigerator · 30 minUses 2 lb beef chuck, cubed · ¼ cup soy sauce, for marinating

   
2. 2

   Step 2: Heat all ¼ cup cooking oil in a large ordinary pot over medium-high heat. Add all 3 crushed and chopped garlic cloves and the finely chopped onion (1). Sauté for about 1–2 minutes, stirring, until fragrant.

   Sauté garlic and onion · 2 minUses ¼ cup cooking oil · 3 garlic cloves, crushed and chopped · 1 onion, finely chopped

   
3. 3

   Step 3: Add the entire marinated beef-and-soy mixture to the pot, including the soy liquid remaining in its bowl. Cook while stirring for about 3–5 minutes, turning the beef until its outside is light brown on all sides. This browning stage does not finish cooking or tenderize the beef.

   Brown marinated beef · 5 minUses Sautéed garlic and onion in cooking oil · All marinated beef and soy sauce

4. 4

   Step 4: Pour all 1 cup tomato sauce and 2 cups beef broth into the same pot and add the 3 dried bay leaves. Bring to a boil, then reduce the heat to a gentle simmer and cover. Cook on the stovetop for about 60–90 minutes, until the beef is fully cooked and fork-tender. Check occasionally and add a little of the separate additional broth only if the sauce is drying before the beef becomes tender. Continue gently if needed rather than stopping with tough beef.

   Braise beef until fork-tender · 90 minUses Browned beef with its soy sauce and aromatic base · 1 cup tomato sauce · 2 cups beef broth · 3 dried bay leaves · Additional beef broth, only if needed for braising or reheating

   
5. 5

   Step 5: Once the beef is fork-tender, add all 2 cups sliced carrots, 2 cups sliced potatoes and ⅔ cup green olives to the same braise. Stir gently so the vegetables are coated with sauce.

   Uses Fork-tender beef in tomato-and-broth sauce · 2 cups carrots, sliced · 2 cups potatoes, sliced · ⅔ cup green olives

6. 6

   Step 6: Stir in all ½ cup ready-made liver spread. Add the optional 1 tsp chili flakes if you want heat, or omit them for the mild route. Simmer gently for about 8–10 minutes, stirring occasionally, until the sauce thickens and the carrots and potatoes are almost tender. Keep cooking gently if the vegetable slices are still hard.

   Simmer vegetables with liver spread · 10 minUses Tender beef braise with sliced carrots, potatoes and olives · ½ cup ready-made liver spread · 1 tsp chili flakes, optional

   
7. 7

   Step 7: Add all the sliced red and green bell peppers (1) and simmer for about 3 minutes, until slightly softened but still holding their shape. Before finishing, check that the carrots and potatoes are tender; continue gently if needed for the actual slice thickness.

   Cook bell peppers · 3 minUses Thickened beef kaldereta with almost-tender root vegetables · 1 red bell pepper, sliced · 1 green bell pepper, sliced

   
8. 8

   Step 8: Taste the finished sauce and season with salt and ground black pepper to taste. Stir gently, then remove the 3 bay leaves before serving.

   Uses Cooked beef kaldereta with tender vegetables and bell peppers · Salt, to taste · Ground black pepper, to taste

9. 9

   Step 9: Share the finished stew among 6 people and serve hot with separately prepared warm white rice if desired. Refrigerate leftovers promptly in an airtight container for up to 4 days. Reheat thoroughly to 165°F (74°C), stirring and adding a little additional broth if needed to loosen the sauce.

   Uses Seasoned finished beef kaldereta without bay leaves · Warm cooked white rice, to serve · Additional beef broth, only if needed for braising or reheating