Beef braised with beer, tomato and bay leaf in a dark caldero, with plain boiled potatoes on the side.

Region Orinoquía; Recetor, Casanare, Colombia

Category Beer-braised beef main course

Yield 6 portions

Active time About 35 minutes

Cooking time About 2 hours 55 minutes

Ingredients ↓

Overview

Carne en caldero

Casanare-style beef braised with beer, bay leaf and potatoes

In Recetor, Casanare, carne en caldero is a homestyle beef dish cooked with beer and bay leaf. It may be served with boiled yuca or potato; this version chooses potato and cooks it in the pot so it can take on some of the braising sauce. The result is a practical one-pot meal built around the dish’s local ingredients.

The caldero matters because its heavy base holds steady heat while the beef softens. Browning the meat first adds depth, while onion, tomato and garlic create a simple sauce to carry the beer and bay. These measured additions make the method repeatable; they are a household interpretation, not a claim that every Recetor cook uses the same sofrito or proportions.

Choose beef chuck for a rich, tender result or a leaner round cut if preferred. Keep the pot at a gentle simmer rather than a rolling boil, and give the meat enough time to become fork-tender. Add the potatoes near the end so they hold their shape while absorbing some of the sauce. The beer brings malt and bitterness; it does not make this dish alcohol-free, and ordinary beer commonly contains barley gluten.

Ingredients

Beef and braising base

1000 g lean beef chuck or round, cut into 4 cm cubes
30 ml neutral oil
200 g yellow onion, finely chopped
250 g ripe tomato, grated or finely chopped
12 g garlic, minced
8 g fine salt
1 g ground black pepper
500 ml regular lager or pale beer
350 ml water or unsalted beef stock
2 dried bay leaves

Potatoes

800 g small waxy potatoes, scrubbed and halved

Method

Season and brown the beef Pat the beef dry and season it with the salt and pepper. Heat the oil in the covered-pot vessel over medium-high heat. Brown the beef in batches without crowding the pot, turning the cubes so several sides develop a deep colour. Transfer each batch to a clean plate. The beef does not need to cook through at this stage.
Build the tomato base Reduce the heat to medium. Add the onion and cook, stirring often, for 6–8 minutes until soft and translucent. Stir in the tomato and garlic. Cook for 8–10 minutes, scraping the browned bits from the bottom, until the tomato thickens and no longer looks watery. If the base begins to stick, add a spoonful of the measured water or stock.
Braise with beer and bay Return the beef and any juices to the pot. Pour in the beer and the remaining water or stock, scraping the bottom once more. Add the bay leaves. Bring the liquid just to a simmer, cover, and lower the heat. Cook gently for about 1 hour 45 minutes, turning the beef once or twice. The surface should show small, occasional bubbles rather than a hard boil. If the pot becomes nearly dry before the beef softens, add a little hot water.
Add the potatoes and check the beef Stir in the potatoes, cover, and simmer for 25–35 minutes, until a knife passes through a potato easily and the beef yields to a fork. For food safety, check the centre of a large whole-cut beef piece with a thermometer: it must reach at least 62.8°C, followed by a 3-minute rest. The longer braise is for tenderness; the minimum safety temperature alone does not mean a stew cut is tender. Continue cooking gently if needed.
Adjust the sauce and serve Remove and discard the bay leaves. Taste the sauce and adjust the seasoning if needed. Let the beef rest for at least 3 minutes after it reaches the safety temperature. Divide the beef and potatoes among six plates and spoon the tomato-beer sauce over them. Serve hot.

Practical guidance

Practical

Nutrition per serving

These are rounded estimates based on the measured ingredient weights, with all salt counted and the braising sauce assumed to be served. The beef cut, trimming, beer brand, evaporation and sauce left in the pot can change the final values.

Equipment

Use a heavy caldero or Dutch oven with a lid, a chef’s knife, cutting board, kitchen scale, measuring jug, wooden spoon, tongs and a food thermometer. A serving spoon is useful for portioning the beef, potatoes and sauce.

Practical guidance

1. Cut the beef into similar 4 cm pieces so they brown at a similar pace and finish cooking together. 2. Brown in batches. A crowded caldero traps steam and prevents the browned crust that gives the sauce a deeper flavour. 3. Keep the liquid at a quiet simmer. A vigorous boil can make the outside of the beef firm before the connective tissue has time to soften. 4. Add the potatoes only after the beef has had its first long braise. If they are cut larger than stated, start checking them at 25 minutes and cook only until tender. 5. Regular beer commonly contains barley gluten, and cooking does not guarantee that all alcohol evaporates. Check the beer label. For a gluten-free variation, use a labelled gluten-free beer; for an alcohol-free variation, use unsalted stock and a small splash of malt-free vinegar, understanding that the flavour will differ. 6. Refrigerate leftovers in shallow covered containers within 2 hours. Use within 3–4 days or freeze. Reheat leftovers until steaming hot and 73.9°C throughout.

Allergens and food safety

Regular beer commonly contains barley gluten; check the label and cross-contact statement. Alcohol may remain after cooking. Keep raw beef at or below 4°C, separate from ready-to-eat foods, and clean hands, tools and surfaces after handling it. Use a thermometer to verify at least 62.8°C in a whole beef piece, then rest it for 3 minutes. Refrigerate leftovers within 2 hours, use within 3–4 days or freeze, and reheat to 73.9°C.

Final notes

1: Keep the pot covered during the slow braise so the beef softens without losing too much liquid. 2: Serve the potatoes with plenty of sauce, which carries the beer, tomato and bay flavours through the plate.

Nutrition per serving

Serving basis: One of six portions, with beef, potatoes and an even share of the braising sauce
Calories: 420 kcal
Carbohydrate: 32 g
Protein: 40 g
Fat: 12 g
Fibre: 4 g
Sodium: 670 mg

Carne en caldero

Ingredients

Beef and braising base

Potatoes

Method

Practical

Nutrition per serving

Equipment

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

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