Slow-Simmered Beef Kaldereta with Tomato and Liver Spread

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty Filipino beef stew slow-cooked in a rich tomato sauce with liver spread and vegetables for a deeply savory flavor. This Filipino beef recipe, ready in about 125 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 110 min Serves 6 Filipino cuisine 450 cal/serving

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes
3 tbsp vegetable oil
5 garlic cloves, minced
1 large onion, chopped
1 1/2 cups tomato sauce
1/4 cup liver spread
2 medium potato, peeled and cubed
2 medium carrot, sliced
1 large bell pepper, sliced
2 cups water
to taste salt
1 tsp black pepper
2 bay leaves

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 2 pounds 1-inch cubed beef chuck and brown on all sides, about 5-7 minutes.
Step 2: Add 5 minced garlic cloves and 1 large chopped onion to the pot. Sauté for 3 minutes until the onion softens and becomes translucent.
Step 3: Stir in 1 1/2 cups tomato sauce and 1/4 cup liver spread. Mix well to coat the beef evenly.
Step 4: Pour in 2 cups water, add 2 bay leaves, cover, and reduce heat to low. Simmer gently for 1 1/2 hours until beef is tender.
Step 5: Add 2 peeled and cubed potatoes, 2 sliced carrots, and 1 sliced large bell pepper. Cook uncovered for 20 minutes until vegetables are soft and sauce thickens.
Step 6: Season with salt to taste and 1 teaspoon black pepper. Remove bay leaves before serving warm.