Kaldereta with Potatoes and Carrots: Filipino Beef Stew

Pat the beef cubes dry with paper towels and season lightly with salt and pepper. Heat the vegetable oil in a Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, sear the beef until browned on all sides, about 3–4 minutes per batch. Transfer the beef to a plate and set aside.

In the same pot, reduce heat to medium and add the onion and garlic. Sauté until the onion is translucent and fragrant, about 2 minutes. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Pour in the tomato sauce and fish sauce. Stir well, then add the liver spread and cook, stirring, for 1 minute until it dissolves into the sauce. Return the seared beef to the pot along with any collected juices.

Add the water or beef broth, bay leaves, and cracked peppercorns. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook until the beef is tender, about 1 hour to 1 hour 15 minutes. Stir occasionally and add more water if needed to keep the meat covered.

Once the beef is fork-tender, add the potatoes and carrots. Simmer uncovered for 15–20 minutes, or until the vegetables are tender but still hold their shape. If the sauce is too thin, mash a few potato pieces against the side of the pot to thicken it naturally.

Stir in the red and green bell peppers and the green peas (if using). Cook for another 5 minutes until the peppers are just tender and the peas are heated through. Taste and adjust seasoning with salt or more fish sauce if needed. Remove bay leaves before serving.

Let the kaldereta rest off the heat for 5 minutes to allow the flavors to meld. Serve hot with steamed white rice.