Slow-Cooked Beef Kaldereta with Tomato and Bell Peppers
A hearty Filipino beef stew slow-simmered in a rich tomato sauce with bell peppers and potatoes, perfect for a comforting meal. This filipino-inspired beef ready in about 135 minutes pairs pounds beef chuck, cubed, tomato sauce, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pounds beef chuck, cubed
- 1 1/2 cups tomato sauce
- 1 cup beef broth
- 2 medium potatoes, peeled and cubed
- 1 cup carrots, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 3 tbsp olive oil
- 3 tbsp liver spread
- 2 leaves bay leaves
- to taste salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tablespoons olive oil in a large pot over medium heat. Add 1 medium chopped onion and 4 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Add 2 pounds cubed beef chuck and brown on all sides for 5-7 minutes.
- Step 3: Stir in 1 1/2 cups tomato sauce, 1 cup beef broth, 3 tablespoons liver spread, and 2 bay leaves.
- Step 4: Cover and reduce heat to low. Simmer gently for 1 1/2 hours until beef is tender.
- Step 5: Add 2 medium cubed potatoes, 1 cup sliced carrots, and 1 medium each of sliced red and green bell peppers. Season with 1 teaspoon black pepper and salt to taste.
- Step 6: Continue simmering uncovered for an additional 30 minutes until vegetables are tender and the sauce thickens to a rich stew consistency.
- Step 7: Remove bay leaves and serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Kaldereta with Tomato and Bell Peppers take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Kaldereta with Tomato and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Beef Kaldereta with Tomato and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Kaldereta with Tomato and Bell Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Kaldereta with Tomato and Bell Peppers?
Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
