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 works well for long cooking, like chuck, beef shank, brisket, or short ribs. A little fat helps keep the meat tender.
- Tomato sauce: This is the base of the sauce. You can also use tomato puree or tomato paste, but add more water since they are more concentrated.
- Vegetables: I used potatoes, carrots, and bell peppers. You can also add green peas or cauliflower.
- Liver spread: This thickens the sauce and adds more flavor. Liver pâté also works.
How to Make Beef Caldereta (Step-by-Step)
Step 1: Sear the beef
Cut 3 pounds beef into large chunks and trim off excess fat. Season with salt and pepper.
Heat oil in a large pot over medium-high heat, then sear the beef until browned (about 2 minutes on each side).
Step 2: Sear the vegetables
Sear about 2 medium potatoes (cut into chunks) until lightly browned, flipping halfway through. Transfer to a plate.
Add 2 medium carrots (cut into chunks) and brown them a little. Transfer to a plate.
Add ½ red and ½ green bell pepper (cut into chunks) and sear until slightly blistered.
Step 3: Sauté the aromatics
Sauté 4 garlic cloves (minced) and 1 onion (chopped) until softened.
Add ¼ teaspoon crushed red pepper and stir for a few seconds.
Step 4: Add the beef and sauce
Add the beef, 1 (28-ounce) can tomato sauce, and 1 teaspoon chicken base dissolved in 1 cup hot water (or use beef broth).
Stir while scraping the browned bits from the bottom of the pot, then bring to a boil.
Add 3 bay leaves, 1 tablespoon fish sauce, 2 tablespoons sugar, a pinch of salt, and pepper to taste. Mix everything together.
Step 5: Simmer
Lower the heat to medium.
Cover and simmer for 1½ to 2 hours, until the beef is fork-tender.
Skim off any excess fat from the top so the sauce does not get too greasy.
Step 6: Add the vegetables
Add the potatoes and carrots and cook until almost tender, about 10 minutes.
Add ½ cup sweet pickles, ½ cup olives, ¼ cup liver spread, and the bell peppers. Cook for another 5 minutes.
Taste the sauce and add more salt and black pepper if needed. Turn off the heat.
Serve your beef caldereta hot and enjoy!
Cooking Tips
- Brown the beef and vegetables for more flavor.
- Simmer until the connective tissue breaks down and the beef becomes tender.
- Add the vegetables near the end so they don't overcook.
- Skim off any scum and extra fat from the top as it cooks.
Recipe FAQs
Caldereta is a Filipino stew usually made with beef or goat and vegetables. It has a tomato-based sauce, often with liver spread or cheese to make it thicker.
Yes. You can leave it out, but the sauce will be lighter. Liver pâté also works.
Yes. Pressure cooking cuts down the cooking time and helps tenderize the beef faster. Use less water since the pot traps moisture. Add the vegetables later so they don't get too soft.
More Caldereta Recipes
- Goat caldereta: The traditional version, usually 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.
Beef Recipes You May Like
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📖 Recipe
Beef Caldereta Recipe
Equipment
- Large pot
Ingredients
- 3 pounds beef chuck cut into large chunks
- 2 medium potatoes cut into chunks
- 2 medium carrots cut into chunks
- 1 bell pepper (½ red, ½ green) cut into chunks
- 4 garlic cloves minced
- 1 medium onion chopped
- ¼ teaspoon crushed red pepper
- 1 (28-ounce) can tomato sauce
- 1 teaspoon chicken or beef base (or bouillon) dissolved in 1 cup of water
- 3 bay leaves
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- ½ cup sweet pickles or gherkins halved if big
- ½ cup pitted green olives
- ¼ cup liver spread or pâté
- Salt and pepper
- Neutral oil
Instructions
- Season the beef with salt and pepper. Sear in oil until browned, then set aside.
- Sear the potatoes, carrots, and bell peppers. Set aside.
- Sauté the garlic and onion until softened. Add the crushed red pepper.
- Add the beef back to the pot with the tomato sauce and chicken base dissolved in hot water. Bring to a boil.
- Add the bay leaves, fish sauce, sugar, salt, and pepper. Lower the heat and cover. Simmer until the beef is tender.
- Add the potatoes and carrots and cook until almost tender.
- Add the bell peppers, sweet pickles, olives, and liver spread. Cook until heated through and the sauce thickens slightly.
- Taste and add more salt and black pepper if needed. Turn off the heat.
Video
Notes
- Beef: Use chuck, beef shank, brisket, or short ribs. A little fat helps keep it tender.
- Tomato sauce: This is the base of the sauce. You can also use tomato puree or tomato paste, but add more water since they are more concentrated.
- Vegetables: I used potatoes, carrots, and bell peppers. Green peas or cauliflower also work.
- Liver spread: Thickens the sauce and adds more flavor. Liver pâté also works.
- Brown the beef and vegetables for more flavor.
- Simmer until the beef becomes tender.
- Add the vegetables near the end.
- Skim off any scum and extra fat.
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. =)