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Beef Caldereta served on a plate

Beef Caldereta

It is a rich tomato-based stew with tender beef and hearty vegetables. It is a one-pot meal that is satisfying and delicious!
Course Main Course
Cuisine Filipino
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 512kcal
Author Nora Rey
Cost $15-$17


  • 4.5-quart Dutch oven or a heavy-bottomed pot


  • 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


  • Season meat with salt and pepper. Sear them over medium-high heat for about two 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, chicken base dissolved in a 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 five minutes.
  • Give it a taste and turn off the heat.



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.


Calories: 512kcal | Carbohydrates: 25g | Protein: 37g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1458mg | Potassium: 1298mg | Fiber: 5g | Sugar: 13g | Vitamin A: 9990IU | Vitamin C: 35mg | Calcium: 82mg | Iron: 6mg