Prep the Ingredients:

Cube the beef into bite-sized pieces.

Chop the onion and crush the garlic.

Cut the bell pepper into strips, slice the potatoes and carrots.

Boil the Beef:

In a large pot, add the beef and 3-4 cups of water. Bring to a boil.

Reduce heat to medium-low and simmer until the beef is tender, about 1-1.5 hours.

Sauté Onion and Garlic:

In a separate pan, heat a tablespoon of oil over medium heat.

Add the chopped onion and crushed garlic. Sauté until translucent and aromatic.

Combine Ingredients:

Once the beef is tender, add the sautéed onion and garlic to the pot.

Stir in the tomato sauce, tomato paste, and unsweetened pineapple juice. Allow to simmer for 10 minutes.

Add Vegetables:

Add the bay leaves, bell pepper strips, sliced potatoes, and carrots to the pot.

Continue to simmer until the vegetables are tender, about 20-30 minutes.

Final Touches:

Stir in the liver spread, grated cheese, and Tabasco sauce (if using). Season with salt and pepper to taste.

Cook until the cheese is melted and the sauce thickens to your desired consistency. Adjust seasoning if necessary.

If the stew is too thick, you can add a little water to reach your preferred consistency.

Serve:

Remove the bay leaves before serving.

Serve hot, ideally over a bed of steamed rice, for a hearty and satisfying meal.

Enjoy your homemade beef caldereta, a rich and flavorful Filipino stew that’s perfect for family gatherings and special occasions.