Beef Caldereta Recipe

Name: Beef Caldereta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 2 tablespoons light butter; 2 Spanish onions, coarsely chopped; 2 heads garlic, crushed; 2 pounds beef shanks; 2 pounds beef short ribs; 2 pinches salt; 3 cups water, or more to taste; 1 teaspoon whole black peppercorns; 2 large bay leaves, torn; 1 cup tomato sauce; 1 cup shredded Cheddar cheese; 2/3 cup liver spread; 2 tablespoons bread crumbs, or more to taste; 2 red chile peppers, chopped, or more to taste; 3 potatoes, peeled and quartered (optional); 1 carrot, peeled and sliced diagonally (optional); 1 green bell pepper, cut into strips (optional); 1 red bell pepper, cut into strips (optional)

Servings: persons

3 tablespoons olive oil, divided
2 tablespoons light butter
2 Spanish onions, coarsely chopped
2 heads garlic, crushed
2 pounds beef shanks
2 pounds beef short ribs
2 pinches salt
3 cups water, or more to taste
1 teaspoon whole black peppercorns
2 large bay leaves, torn
1 cup tomato sauce
1 cup shredded Cheddar cheese
2/3 cup liver spread
2 tablespoons bread crumbs, or more to taste
2 red chile peppers, chopped, or more to taste
3 potatoes, peeled and quartered (optional)
1 carrot, peeled and sliced diagonally (optional)
1 green bell pepper, cut into strips (optional)
1 red bell pepper, cut into strips (optional)

1
Heat 1 tablespoon olive oil and butter in a large pot over medium heat. Add onions and garlic; cook and stir until onions are almost translucent, about 4 minutes. Add beef shanks, short ribs, and salt; cook and stir until beef shanks and short ribs are no longer red, about 5 minutes.
2
Pour water into the pot; stir in peppercorns and bay leaves. Simmer until beef is tender, 45 minutes to 1 hour. Discard bay leaves. Add tomato sauce, Cheddar cheese, liver spread, and bread crumbs. Simmer until flavors combine, about 10 minutes. Stir in chile peppers.
3
Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add potatoes and carrot; cook and stir until golden brown and tender, about 10 minutes. Stir into the pot. Serve stew with green bell pepper and red bell pepper.

2123

kcal

Calories

103

Fat

161

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 2 tablespoons light butter, 2 Spanish onions, coarsely chopped, 2 heads garlic, crushed, and more.

Yes, Beef Caldereta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Caldereta

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