Caldereta

Caldereta, also spelled kaldereta, is a Filipino stew. Vanjo Merano’s selected beef version cooks the meat in tomato sauce and broth with potatoes, carrots, green olives and two colours of bell pepper, thickening the sauce with liver spread.

The selected beef chuck marinates in soy sauce before joining sautéed garlic and onion. Once the meat is lightly browned, tomato sauce, beef broth and dried bay leaves are added for a covered simmer.

The beef cooks until tender in the selected regular-pot version, with extra broth if the sauce dries. Potatoes, carrots and green olives follow, then liver spread and optional chilli flakes are stirred into the thickening sauce.

Red and green bell peppers cook briefly near the finish, keeping a little bite. Salt and ground black pepper complete the seasoning, and the finished stew is served hot with steamed white rice.

Merano associates this version with family reunions, town fiestas and holiday meals. The liver spread adds richness to the tomato sauce, while the olives provide a briny contrast and the vegetables bring sweetness and texture.