Braised Beef Kaldereta with Tomato and Liver Spread

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty Filipino beef stew slow-cooked with tomatoes, potatoes, and a rich liver spread for a unique savory depth. This Filipino-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 2-inch cubes, tomato sauce, liver spread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 cup tomato sauce
• 3 tbsp liver spread
• 2 medium potatoes, peeled and quartered
• 2 medium carrots, sliced
• 1 medium bell pepper, sliced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1/4 cup cheese, grated (optional)

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 1 large chopped onion and 4 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add 2 lbs beef chuck cubes and brown all sides for about 6-8 minutes until caramelized.
3. Step 3: Pour in 1 cup tomato sauce, 2 cups beef broth, and 3 tbsp liver spread. Stir to combine and add 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
5. Step 5: Add 2 peeled and quartered potatoes, 2 sliced carrots, and 1 sliced bell pepper. Continue simmering uncovered for 20 minutes until vegetables are soft and sauce thickens.
6. Step 6: Remove bay leaf and stir in 1/4 cup grated cheese if using, cooking an additional 5 minutes to melt. Serve hot with steamed rice.