Slow-Cooked Beef Kaldereta with Tomato and Liver Spread

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty Filipino beef stew simmered with tomatoes, potatoes, carrots, and a rich liver spread for depth and creaminess. This Filipino-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cubed, tomato sauce, liver spread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cubed
• 1 cup tomato sauce
• 1/4 cup liver spread
• 2 medium, peeled and quartered potatoes
• 2 medium, sliced into 1/2-inch rounds carrots
• 1 large, chopped onion
• 5, minced garlic cloves
• 1 medium, sliced into strips bell pepper
• 3 tbsp olive oil
• 2 cups beef broth
• to taste salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides, about 6-8 minutes. Remove beef and set aside.
2. Step 2: Lower heat to medium and add 1 large chopped onion and 5 minced garlic cloves to the pot, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Return beef to the pot, pour in 1 cup tomato sauce and 2 cups beef broth, and stir in 1/4 cup liver spread until well combined.
4. Step 4: Add 2 peeled and quartered medium potatoes and 2 sliced medium carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
5. Step 5: Stir in 1 medium sliced bell pepper, season with salt to taste and 1 tsp black pepper, then cook uncovered for 10 more minutes until vegetables are tender and sauce has thickened.