Slow-Cooked Beef Kaldereta with Tomato and Liver Spread
A hearty Filipino beef stew simmered with tomatoes, potatoes, carrots, and a rich liver spread for depth and creaminess. This filipino-inspired beef ready in about 150 minutes blends beef chuck, cubed, tomato sauce, liver spread into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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 Liver Spread take to make?
Total time is about 150 minutes (20 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Beef Kaldereta with Tomato and Liver Spread?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Beef Kaldereta with Tomato and Liver Spread?
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 Liver Spread 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 Liver Spread?
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.
