Beef kaldereta

Name: Beef kaldereta
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 4 tbsp Essential Vegetable Oil; 1 medium onion, chopped; 5 clove/s garlic, finely chopped; 400 g British beef diced braising steak; 60 g Cooks’ Ingredients Umami Paste; 300 g passata; 300 ml beef stock; ½ tsp caster sugar; 1 mall carrot, peeled and thickly sliced; 1 red pepper, diced; 40 g pitted green olives, halved; 60 g medium Cheddar, grated; 60 g frozen peas; Steamed jasmine rice or boiled or roasted new potatoes, to serve (optional)

This is a celebratory Filipino dish by chef and cookbook author Rex De Guzman. It's known for its savoury depth, gentle sweetness and comforting richness. It’s generous and hearty too, and made for sharing. Follow Rex on Instagram.

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High proteinSource of fibre2 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp Essential Vegetable Oil
1 medium onion, chopped
5 clove/s garlic, finely chopped
400g British beef diced braising steak
60g Cooks’ Ingredients Umami Paste
300g passata
300ml beef stock
½ tsp caster sugar
1 mall carrot, peeled and thickly sliced
1 red pepper, diced
40g pitted green olives, halved
60g medium Cheddar, grated
60g frozen peas
Steamed jasmine rice or boiled or roasted new potatoes, to serve (optional)

Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, then sweat until softened, 5-6 minutes. Add the garlic and cook briefly.
Add the beef and season. Seal on all sides and cook for 5-7 minutes on a medium heat, until the pan is almost dry – be careful not to burn it.
Add the umami paste and cook out for 1-2 minutes, stirring often. Add the passata, beef stock and sugar, then bring to the boil. Cover with a lid, reduce to a simmer and cook for 50 minutes, stirring occasionally. Add the carrot after 30 minutes, then the red pepper and olives after 40 minutes.
Stir in the cheese and frozen peas after 50 minutes, then cook until the peas are heated through and the cheese has melted into the sauce. Taste and adjust the seasoning, then serve with steamed jasmine rice or boiled or roasted new potatoes, if you like.

Typical values per serving when made using specific products in recipe