Beef caldereta (or kaldereta) is a Filipino beef stew with potatoes, carrots, and bell peppers in a tomato-based sauce.
It's made with simple ingredients and easy steps, plus liver spread for extra flavor.
This recipe is one-pot dish that's great for family meals and tastes even better the next day.
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Ingredients You'll Need
Notes and Substitutions
- Beef: Use a cut that can handle long cooking, like chuck, boneless beef shank, brisket, or short ribs. A little fat and connective tissue help keep the meat tender.
- Tomato sauce: Use one 28- or 29-ounce can tomato sauce, about 3½ cups. You can also use tomato puree thinned with water, or tomato paste mixed with water.
- Vegetables: I used potatoes, carrots, and bell peppers. You can also add green peas or cauliflower.
- Liver spread: This makes the sauce thicker and more flavorful. You can also use liver pâté.
How to Make Beef Caldereta (Step-by-Step)
Step 1: Cut 3 pounds of beef into large chunks and trim off any excess fat-season both sides with salt and pepper.
Step 2: Set a 4.5-quart heavy-bottomed pot or a large sauté pan over medium-high heat. Sear the meat in oil for about 2 minutes on each side.
PRO TIP: For a richer and deeper flavor, brown the beef pieces well before simmering. This process, known as the Maillard reaction, enhances the overall taste and adds a robust depth to the stew.
Step 3: Transfer the beef chunks to a bowl.
Step 4: Sear 12 ounces of potatoes for about 5 minutes, flipping halfway through. Set aside.
Step 5: Sear 12 ounces of carrots until slightly caramelized, about 4 minutes. Set aside.
Step 6: Add ½ red and ½ green bell peppers and let them slightly blister for about 2 minutes. Set aside.
Step 7: Sauté 4 garlic cloves and 1 onion for about a minute. Add ¼ teaspoon crushed red pepper and let it bloom for 30 seconds.
Step 8: Add the meat, 1 (28-ounce) can tomato sauce, 1 teaspoon chicken base dissolved in 1 cup of hot water. You can also use beef broth for the liquid.
Mix while scraping up the fond (the browned bits) from the bottom of the pot for that extra flavor. Let it come to a boil.
Step 9: Add 3 bay leaves, 1 tablespoon fish sauce, 2 tablespoons sugar (or more), a pinch of salt, and pepper to taste. Mix together.
Step 10: Lower the heat to medium. Cover and simmer for 1½ to 2 hours, until the meat is fork-tender. Skim off the fat layer that pools on the surface so you won't end up with a greasy stew.
Step 11: Mix in the potatoes and carrots. Cook for 10 to 15 minutes until almost tender.
Step 12: Add the bell peppers, ½ cup sweet pickles, ½ cup olives, ¼ cup liver spread, and ground pepper to taste. Stir and continue cooking for 5 minutes.
Step 13: Give it a taste and adjust as needed.
Serve your Beef Kaldereta with rice to soak up all that delicious sauce. Store the leftovers in an airtight container in the fridge for 3-4 days or in the freezer for a longer shelf life.
Recipe FAQs
Caldereta is a Filipino stew usually made with beef (or goat) and vegetables. It has a tomato-based sauce with liver spread or cheese for a thicker sauce.
Chuck, beef shank, brisket, or short ribs work well because they become tender with slow cooking.
Yes, but liver spread makes the sauce thicker and more delicious.
Yes. Use less water because the pot traps moisture and the beef will release liquid as it cooks.
More Caldereta Recipes
- Goat caldereta: The traditional version, often with a stronger flavor.
- Chicken caldereta: Uses chicken pieces for a lighter option.
- Pork caldereta: Made with pork like shoulder or belly.
- Seafood caldereta: Uses fish, shrimp, squid, or a mix of seafood.
- Vegetarian caldereta: Made with vegetables or tofu instead of meat.
Other Beef Recipes You May Like
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📖 Recipe
Beef Caldereta Recipe
Equipment
- Large pot or Dutch oven
Ingredients
- 3 pounds beef chuck cut into 1½" cubes
- 12 ounces Yukon gold or waxy potatoes cut into 1¼" chunks
- 12 ounces carrots cut into 1¼" chunks
- ½ red bell pepper cut into 1¼" chunks
- ½ green bell pepper cut into 1¼" chunks
- 4 cloves garlic minced
- 1 medium onion chopped
- ¼ teaspoon crushed red pepper
- 1 (28-ounce) can tomato sauce
- 1 teaspoon chicken/beef base or bouillon dissolved in 1 cup of water
- 3 bay leaves dried or fresh
- 1 tablespoon fish sauce sub:soy sauce
- 2 tablespoons sugar or more
- ½ cup sweet pickles or gherkins cut in half, if big
- ½ cup pitted green olives (Manzanilla or Castelvetrano olives)
- ¼ cup liver spread or pâté
- Salt and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- Season meat with salt and pepper. Sear them over medium-high heat for about 2 minutes on each side. Add oil as needed. Set aside.
- Lightly sear potatoes, carrots, and bell peppers. Set aside
- Sauté garlic and onions for about a minute until softened.
- Add crushed red pepper and toast for 30 seconds.
- Add meat, tomato sauce, and chicken base dissolved in a cup of hot water. Mix while scraping up the fond (the browned bits) from the bottom of the pot for that extra flavor. Let it come to a boil.
- Add bay leaves, fish sauce, sugar, a pinch of salt, and pepper to taste. Mix together.
- Lower to medium heat and cover with the lid. Simmer for 1½ to 2 hours, until the meat is tender. Skim off the fat layer that pools on the surface.
- Mix in potatoes and carrots. Cook for 10 to 15 minutes until almost tender.
- Add bell peppers, pickles, olives, liver spread, and ground pepper to taste. Stir and continue cooking for 5 minutes.
- Give it a taste and turn off the heat.
Notes
- Beef: Use chuck, beef shank, brisket, or short ribs. A little fat keeps the meat tender.
- Tomato sauce: Use one 28- or 29-ounce can. Tomato puree or tomato paste mixed with water also works.
- Vegetables: I used potatoes, carrots, and bell peppers. Green peas or cauliflower are good too.
- Liver spread: Makes the sauce thicker and more flavorful. Liver pâté also works.
Andrea says
My daughter's favorite ulam! I have made this dish using this exact recipe 3 times already, no fail! Can't wait to try your kare-kare next!
Nora Reyes says
Hello Andrea, Wow, that's amazing! Thank you for the feedback! And i hope you like the Kare-Kare. =)
Jomelyn says
A very detailed recipe like this is what I love about your recipes. I love some thick sauce caldereta.
Nora says
Hi there! Thank you and thanks for noticing. =)