Beef Caldereta is a classic Filipino stew with tender beef and hearty vegetables in a rich tomato-based sauce. This is a one-pot meal that is satisfying and delicious!
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What is Caldereta?
Caldereta, or kaldereta, is a Filipino stew traditionally made from goat meat, though beef stew meat is also commonly used. This dish is cooked with a rich tomato sauce that contains liver pate or spread, and sometimes even cheddar cheese.
The name "caldereta" is derived from the Spanish word "caldera," meaning cauldron, referencing the cooking pot. This hearty protein-rich dish is often reserved for special occasions in the Philippines.
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.
- Vegetables: I used potatoes, carrots, bell peppers, and other vegetables. You can also use cauliflower, green peas,
- Liver spread: Canned liver spreads can be made with various types of liver (beef, pork, and chicken) and can include other ingredients. Its addition makes the sauce creamy and more flavorful. Alternatively, you can use liver pâté.
How to make this recipe
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
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 liver pâté, liverwurst, or potted meat. Some use peanut butter or cheese in place of liver spread.
Liver spread and pâté are both made from liver, but differ in texture and ingredients. Liver spread is a spreadable meat product commonly sold in cans in the Philippines. Pâté is a more refined and luxurious dish that may contain butter and cream, typically served as an appetizer.
Yes, you can make this Filipino stew in an instant pot or a regular 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.
Variations of Caldereta
- Beef Caldereta: Uses beef stew meat, popular and widely consumed due to its milder flavor and tender meat.
- Goat Caldereta: Traditional version made with goat meat, often spicier to complement the gamey taste of the goat.
- Chicken Caldereta: A poultry version of the classic, using chicken pieces as an alternative to the traditional goat or beef.
- Pork Caldereta: Made with cuts like pork belly or pork shoulder, offering a different texture and flavor profile.
- Seafood Caldereta: Includes a mix of seafood, such as fish, squid, shrimp, mussels, or crab, introducing a whole new dimension to the traditional meat-based dish.
- Veggie Caldereta: Omits the meat and instead uses a medley of vegetables and perhaps tofu, catering to those seeking a vegetarian or lighter alternative to the traditional dish.
Other tomato-based braises and stews
- Pork Pochero: A stew that combines pork with saba bananas in a light, savory tomato sauce often spiced with chorizo.
- Chicken Pochero: Similar to the pork version but made with bone-in pieces of chicken.
- Pork Menudo: A tomato-based stew with diced pork, liver, hotdogs, and a mix of vegetables including peas and raisins.
- Pork Guisantes: A simple tomato-based stew with pork, green peas (guisantes), and bell peppers.
- Picadillo: A Filipino version with ground meat, raisins, and diced vegetables cooked in tomato sauce.
More about beef caldereta
Here are more frequently asked questions about Beef Caldereta, including extra tips, troubleshooting, and other information.
Other beef recipes you may like
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📖 Recipe
Beef Caldereta
Equipment
- 4.5-quart Dutch oven , a heavy-bottomed pot, or a large sauté pan
Ingredients
- 3 pounds beef chuck cut into 1½" cubes (see note)
- 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 (see note)
- 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 (see note)
- 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: The cuts of beef you can use are lean with some fat and connective tissue, staying 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: Canned liver spreads can be made with various types of liver (beef, pork, and chicken) and can include other ingredients. Its addition makes the sauce creamy and more flavorful. Alternatively, you can use liver pâté.
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. =)