Cheesy Beef Caldereta
A creamy, comforting Filipino beef stew made richer with shredded cheddar. Tender beef is simmered in tomatoes and beef broth, enriched with liver spread, and finished under a broiler with melted Emborg Cheddar for a golden cheesy crust—perfect for holiday gatherings.
Yield
6
Time
1 hour 40 minutes
Ingredients
2 lbs (about 900 g) beef, cut into small cubes
1/4 cup (60 ml) vegetable oil
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium potatoes, peeled and diced
1 cup (240 ml) crushed tomatoes
2 cups (480 ml) beef broth, plus extra if needed
2 bay leaves
1/2 cup liver spread
2 tbsp soy sauce
2 tbsp cane vinegar
2 tsp sugar
Salt and black pepper, to taste
1 pack Emborg Cheddar Topping (shredded), divided (use about half in the stew and reserve the rest for topping)
1/2 tbsp chopped parsley (for garnish)
Instructions
Step 1
1. Prep: Chop onion, mince garlic, dice bell peppers and potatoes, and cube the beef. Preheat a large heavy pot over medium-high heat.
Step 2
2. Brown the beef: Add vegetable oil to the pot and brown the beef cubes in batches until nicely seared. Remove browned beef and set aside.
Step 3
3. Sauté aromatics: In the same pot, add a little more oil if needed, then sauté minced garlic and chopped onion until the onion is translucent and the garlic is fragrant.
Step 4
4. Add tomatoes and return beef: Stir in the crushed tomatoes, then return the browned beef to the pot.
Step 5
5. Add liquids and enrich: Pour in beef broth to cover the meat, add bay leaves and the liver spread, and stir to combine.
Step 6
6. Simmer: Reduce heat to low, cover, and let the stew simmer for about 1 hour, or until the beef is tender.
Step 7
7. Add vegetables: Add the diced potatoes and both bell peppers to the pot. Simmer until the potatoes are cooked through—about 10–15 minutes (or 2–3 minutes if potatoes were par-cooked; cook until tender).
Step 8
8. Season: Stir in soy sauce, cane vinegar, sugar, and adjust salt and black pepper to taste.
Step 9
9. Finish with cheese: Stir about half of the shredded Emborg Cheddar into the stew until melted and incorporated.
Step 10
10. Plate and broil: Spoon the stew into an ovenproof dish or individual bowls, sprinkle the remaining shredded Emborg Cheddar on top, and place under a hot broiler for 2–3 minutes (or use a kitchen torch) until the cheese is bubbly and lightly browned.
Step 11
11. Garnish and serve: Remove from broiler, sprinkle with chopped parsley, and serve hot. Makes about 6 servings.
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