Beef Calderetta - Filipino Meat Stew in Tomato Broth

Beef Calderetta- Filipino Meat Stew in Tomato broth is a classic Philippine dish of beef cubes, potatoes, peppers, olives which has a rich base of tomato sauces. The beef chunks are made tender by a slow stew over low fire. This enables the tomato flavors to lose their tartness, giving way to a sweet-savory thick gravy. Serve this together with rice. This recipe was slightly adapted from “Let’s Cook with Nora” by Nora Daza and serves 4 to 6.

Course: Main Course, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Beef Calderetta Stew Tomato Sauce

Servings: people

Calories: 234kcal

Author: Asian in America

Equipment

Large Stock Pot: 10 or 12 quarts

Ingredients

2 pounds beef cubes (from beef round) each 2-inch cubes
1 Tablespoon Worcestershire sauce
1 teaspoon sea salt
1 Teaspoon black peppercorns
2 cloves garlic garlic
4 Tablespoons extra virgin olive oil
1 whole large onion chopped
1 whole large red bell pepper seeded, white membrane removed, sliced in strips
2 cans (227 grams each) tomato sauce
1 can (170 grams or 8 oz.) tomato paste 170 gms or 8 oz. tomato paste
3 cups beef broth
1/4 cup white wine
2 Tablespoons Heinz cider vinegar
2 pieces bay leaves
1 cup Spanish green olives pitted, bottled, liquid drained
1 teaspoon ground black pepper powder
1 teaspoon sea salt
1/4 cup from Asian markets, Filipino brands or use biscotti or melba toast in place of bread crumbs from biscocho
1/2 cup canned or frozen, thawed, for garnish green peas
6 medium-sized potatoes peeled, quartered
4 pieces biscocho or melba toast crumbled to make bread crumbs
1/4 cup green peas for garnish
boiled rice for serving

Instructions

Pre-marinate the beef cubes in Worcestershire sauce, salt, black peppercorns, minced garlic. Cover in plastic wrap in a non reactive bowl. Refrigerate at least 6 hours or overnight.
In a large stock pot, over medium high heat, add the olive oil. Add the beef cubes and pan sear for 1 to 2 minutes evenly on all sides, to seal in the flavors. In the same stock pot, add and saute the garlic (which was in the pre-marinade) and onions till soft for about 2 minutes.
Pour in the tomato paste and tomato sauce. Add the beef broth and blend well with the rest of the ingredients. Add the red peppers, vinegar, wine, bay leaves.
Place the crushed biscocho (melba toast) crumbs into the broth and blend together with the rest of ingredients. After about 8 to 10 minutes, the broth will boil. Lower to a slow simmer. Cook beef for about 1 ½ to 2 hours or till beef is tender. At the last 30 minutes of cooking, add the potatoes and olives. Cook potatoes till soft.
(Note: if preferred cook this Beef Calderetta in a slow cooker, set on High for about 6 hours till tender. Potatoes can be added at the last hour). Season with salt and black pepper poweder.
Garnish with green peas and additional red pepper slices. Serve with boiled white rice.
Cook's comments: Biscocho (similar to melba toast) crushed in crumbs is often used in Filipino cooking to thicken the broth, sauce or gravy. It is also similar to biscotti.
Update: To cook in the Instant Pot
For a faster way to cook the classic Filipino Beef Calderetta, I share a recipe for Instant Pot Beef Calderetta in my newest cookbook "Instant Filipino Recipes: My Mother's Traditional Philippine Food in a Multicooker Pot" by Elizabeth Ann Quirino. My cookbook shares traditional Filipino dishes cooked in the Instant Pot. Available on Amazon.com in paperback or Kindle format. Click here to purchase my cookbooks.

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Nutrition