Slow-Simmered Beef Kaldereta with Tomato and Liver Spread
Hearty Filipino beef stew slow-cooked in a rich tomato sauce with liver spread and vegetables for a deeply savory flavor. This Filipino-inspired beef recipe, ready in about 125 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, garlic cloves 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 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 5 cloves, minced garlic cloves
- 1 large, chopped onion
- 1 1/2 cups tomato sauce
- 1/4 cup liver spread
- 2 medium, peeled and cubed potato
- 2 medium, sliced carrot
- 1 large, sliced bell pepper
- 2 cups water
- to taste salt
- 1 tsp black pepper
- 2 leaves bay leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Slow-Simmered Beef Kaldereta with Tomato and Liver Spread take to make?
Total time is about 125 minutes (15 min prep + 110 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-Simmered Beef Kaldereta with Tomato and Liver Spread?
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 vegetable oil from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered 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.
