Slow-Braised Filipino Beef Kaldereta with Seasonal Vegetables
A comforting slow-braised Filipino beef kaldereta that highlights tender beef simmered with seasonal vegetables like pumpkin and bell peppers. This dish offers rich, hearty flavors achieved through slow braising, perfect for a cozy weeknight meal.
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Overview
This Slow-Braised Filipino Beef Kaldereta is a hearty, comforting dish where tender beef chunks are simmered with seasonal vegetables like pumpkin and bell peppers in a flavorful tomato-based sauce. Slow braising allows the beef to become melt-in-your-mouth tender, absorbing the rich spices and savory flavors typical of Filipino kaldereta. It’s an ideal dish for a cozy dinner any time of the year.
Why you’ll love it
- Rich, deep flavors develop from slow braising.
- The use of seasonal vegetables like pumpkin adds a natural sweetness and vibrant color.
- Perfect balance of savory, slightly tangy, and mildly spicy notes.
- Great for meal prepping and reheats wonderfully.
Ingredient notes
- Beef chuck: Choose well-marbled beef chuck for tenderness and flavor.
- Pumpkin: Use peeled and cubed pumpkin or kabocha squash, which softens beautifully during braising.
- Bell peppers: Red and green bell peppers add color and sweetness. Slice into strips or bite-sized pieces.
- Tomato paste and fresh tomatoes: Create a rich, tangy base for the sauce.
- Calamansi or lemon juice: Adds a refreshing acidity characteristic of Filipino dishes.
Serving & storage
- Serve hot with steamed white rice or crusty bread to soak up the sauce.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating gently.
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Chef tips
- For best results, brown the beef thoroughly to develop deeper flavor.
- If you don’t have fresh tomatoes, canned diced tomatoes can be used.
- Adjust chili peppers according to your preferred spice level.
- Slow cooking on low heat is key to tender beef and well-developed sauce.
- Make sure the pot is covered partially during braising to prevent excessive evaporation but allow thickening.
Ingredients
- 1 kgbeef chuck, cut into 4 cm cubes
- 3 tablespoonsvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2 mediumfresh tomatoes, chopped
- 3 tablespoonstomato paste
- 1 cup (240 ml)beef broth or water
- 1 medium (400 g)pumpkin or kabocha squash, peeled and cubed
- 2 mediumbell peppers (red and green), sliced into strips
- 2 mediumpotatoes, peeled and cubed
- 1/2 cup (120 ml)coconut milk or evaporated milk
- 2 tablespoonssoy sauce
- 1 tablespoonfish sauce
- 1-2fresh chili peppers, sliced (optional, adjust to taste)
- 2 tablespoonscalamansi or lemon juice
- to tastesalt and freshly ground black pepper
- 1 tablespoonbrown sugar
- 2bay leaves
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons and cups
Nutrition per serving
- Calories480
- Protein38 g
- Carbs25 g
- Fat20 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels to ensure good browning.Step 2
Heat the vegetable oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Add the beef cubes in batches, browning all sides evenly. Remove and set aside.Step 3
Reduce heat to medium. In the same pot, sauté the chopped onions until translucent, about 5 minutes.Step 4
Add the minced garlic and cook for 1 minute until fragrant.Step 5
Stir in the chopped fresh tomatoes and cook for 3-4 minutes until softened.Step 6
Add tomato paste and stir well, cooking for 2 minutes to deepen the sauce flavor.Step 7
Return the browned beef to the pot. Pour in the beef broth or water, soy sauce, fish sauce, brown sugar, and add the bay leaves. Stir to combine.Step 8
Bring to a gentle simmer, cover partially, and reduce heat to low. Let the beef braise slowly for 1 hour and 30 minutes, stirring occasionally.Step 9
Add the cubed pumpkin and potatoes to the pot. Continue braising uncovered for 20-25 minutes until vegetables are tender.Step 10
Add the sliced bell peppers, coconut or evaporated milk, and fresh chili peppers if using. Simmer for an additional 10 minutes to meld flavors.Step 11
Stir in calamansi or lemon juice. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
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