Beef Caldereta or Kaldereta is a rich tomato-based stew with tender beef and hearty vegetables. This is a one-pot meal that is satisfying and delicious!
You may also like Kare-Kare with Beef Shank (in Peanut Sauce), another classic Filipino stew.
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What makes a good beef caldereta
Beef Caldereta has tender, flavorful meat from low and slow cooking. Searing the meat and vegetables will add a ton of flavor. Liver spread makes the sauce creamy and more flavorful.
Ingredients you'll need
Notes and substitutions
- Beef: The best cut is lean with some fat and connective tissue that stays moist after prolonged cooking. Examples include chuck, boneless beef shank, point-cut brisket, and bone-in short ribs.
- Tomato sauce: You will need a 28 or 29-ounce can of regular tomato sauce, about 3½ cups. In a pinch, you can use half as much tomato puree diluted with water. Tomato paste is an option, but because it is thicker, you'd have to use about ⅓ and the rest with water.
- Liver spread: This canned liver spread is made from beef, pork, chicken liver, and other parts and fillers.
How to make this recipe
(1)Cut the meat into large chunks and trim off any excess fat. Season both sides with salt and pepper.
(2)Sear the beef over medium-high heat for about 2 minutes on each side. Add oil as needed.
(3)Transfer them to a bowl. (4)Sear the potatoes for about five minutes, flipping halfway through. Set aside.
(5)Sear the carrots until slightly caramelized, about 4 minutes. Set aside. (6)Add the bell peppers and let them slightly blister for about 2 minutes. Set aside.
(7)Sauté garlic and onion for 1 minute. Add crushed red pepper and let it bloom for 30 seconds.
(8)Add the meat, chicken base dissolved in a cup of hot water, and tomato sauce. Mix and let it come to a boil.
(9)Add the bay leaves, fish sauce, sugar, a pinch of salt, and pepper to taste. Mix together.
(10)Lower the heat to medium. Cover and simmer for 1½ to 2 hours, until the meat is tender. Skim off the fat layer that pools on the surface so you won't end up with a greasy stew.
(11)Mix in the potatoes and carrots. Cook for 10 to 15 minutes until almost tender.
(12)Add the bell peppers, pickles, olives, liver spread, and ground pepper to taste. Stir and continue cooking for 5 minutes.
(13)Give it a taste and adjust as needed. Serve with rice to soak up all that delicious sauce.
How to store and reheat
Store Beef Caldereta in the fridge for up to four days. Refrigerate leftovers promptly or freeze them to prolong their shelf life.
Reheat on the stovetop or in the microwave. It may be necessary to thin out the sauce with water as it thickens as it sits.
Frequently asked questions
Liver spread adds a distinct flavor and thickens the sauce. Making it from scratch is an option, but it requires more work. You may substitute with liverwurst or potted meat. Some use peanut butter or cheese in place of liver spread.
Yes. They are both made from liver, seasonings, and (sometimes) dairy. Liver pâté is a fancier word used in Europe. In the Philippines, we call them liver spread, and they are sold in cans.
Yes, you can make caldereta in an instant pot or another electric pressure cooker. Since the moisture is locked in, reduce the water called for in the stew. The meat will release more liquid as it cooks.
More about beef caldereta
Here are more frequently asked questions about Beef Caldereta including extra tips, troubleshooting, and other information.
Watch how I make it here
Other beef recipes you may like
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📖 Recipe
Beef Caldereta
Equipment
- 4.5-quart Dutch oven or a heavy-bottomed pot
Ingredients
- 3 pounds beef chuck cut into 1½" cubes (see note)
- 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
- 12 ounces Yukon gold or waxy potatoes cut into 1¼" chunks
- ½ red bell pepper cut into 1¼" chunks
- ½ green bell pepper cut into 1¼" chunks
- 12 ounces carrots cut into 1¼" chunks
- ½ cup sweet pickles or gherkins cut in half, if big
- ½ cup pitted green olives (Manzanilla or Castelvetrano olives)
- ¼ cup liver spread
- Salt and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- Season meat with salt and pepper. Sear 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 the meat, chicken base dissolved in 1 cup of hot water, and tomato sauce. Mix and let it come to a boil.
- Add bay leaves, fish sauce, sugar, a pinch of salt, and pepper to taste. Mix together.
- Lower the heat to medium. Cover and 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.
Jomelyn
A very detailed recipe like this is what I love about your recipes. I love some thick sauce caldereta.
Nora
Hi there! Thank you and thanks for noticing. =)