Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew loved by many Filipinos. This spicy dish is commonly served on holidays and special occasions but believe me, there is no need to wait for a special event to enjoy this classic Filipino dish.  Â
Traditionally, Caldereta is prepared using goat meat. But since it is rather difficult to come by, I opted to cook it with the more easily available meat...beef.
Beef is actually the more preferred meat by many as goat meat can be an acquired taste due to it's 'gamey' flavor or what we term as 'maanggo' in Tagalog.
And because this dish is so loved in the Philippines, especially in the north, Â that a lot of people cook it using whatever meat they like or is available, like pork and chicken.
The recipe itself is simple, but it might require a bit longer cooking time until the meat becomes really tender, but I assure you it is quite worth the wait.
The ingredients involved are also not all that difficult. Tomato sauce and some veggies like carrots, bell peppers, and potatoes, just like most tomato-based stews.
What sets this dish apart from normal stew is its spiciness. Normally this dish is made really hot. However, that can be adjusted to how spicy one can tolerate.
Since Armin and I are both spicy-food fans, this is nothing we cannot handle. The spicier, the better.
Additionally, liver spread is added for more flavor and to make the sauce thicker.
I used beef brisket for this recipe but other cuts can also be used. The other more popular cut for Caldereta is beef short ribs. Other tough cuts like round and chuck (shoulder, leg, and butt) are also ideal as they become flavorful and tender from low-slow cooking.
Beef Caldereta
Ingredients
- 2-3 tablespoons oil
- 2 medium potato - cubed
- 2 medium carrots - sliced
- 2 cloves garlic - minced
- 1 small onion - chopped
- 1 pound beef brisket or 2 pounds ribs
- 2 tablespoons fish sauce
- 2 cups water (or more)
- 3 pieces bay leaves
- 5-6 tablespoons tomato paste
- 3-4 tablespoons liver spread
- 1 chili pepper or ⅛ teaspoon chili flakes (or more depending on one's taste)
- 1 cup green/red bell pepper - cut into squares
- 1 cup green peas
- ½ cup grated cheese
- salt and pepper
Instructions
- Heat oil over medium heat in a pot or deep pan, add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
- In the same pan, saute the garlic and onion until limp. Add the beef chunks and fish sauce then cook for 5 minutes or until slightly browned.
- Add water and bay leaves. Season with pepper and bring to boil. Once it boils, turn down the heat to low and cover with the lid. Let it cook for 50-60 minutes or until meat is tender, stirring occasionally and adding more water as needed.
- Once the meat is tender, uncover and let it boil to reduce liquids to half. Add the tomato paste, chili and liver spread and let it cook for 5 minutes.
- Add back the cooked potatoes and carrots and the rest of the vegetables and cook for another 5 minutes. Lastly, add the grated cheese and season again with salt and pepper as needed.
- Serve hot with steamed rice.
Love this recipe! The hubby don’t usually eat anything other than fried but he said the one I cooked (following this recipe) was great! He ate two servings! 😀
That is awesome! Glad he likes it!
OMG!! Thanks for the recipe, It turned out absolutely amazing! The only thing I did differently was I added 1/4 teaspoon of pepper flakes, and I couldn't be happier with the way it turned out. My Filipino girlfriend said it was legit 🙂
Lucky girl! Thanks for your wonderful comment and the 5 stars, Shawn!
Hi! Can i use slow cooker for this?
Sure you can.
Hello, would I be able to use peanut butter instead of liver spread? Or any suggestions for substitute? My husband is not a big fan of liver spread.
Thanks in advance!
I tried using peanut butter and Armin loved it, so go ahead!
Hi Bebs,
Want to thank you for this wonderful caldereta. Used to have a yaya who would make us this recipe. We’ve been missing this for years , have tried other recipes but was never the same until now. So thanks to you! Just made it and came out exactly like hers. Maraming salamat!
Harry.
That is great to hear, Harry! Happy that you like it!
Tried this recipe and it went ... BOOM! Everyone in the family asks for MORE!!
Want to try also the ilocano IGADO.. hope you can send me or publish the recipe?
Hi Rodel, Igado is actually on my priority list. Once I get the complete ingredients, I will post it here.
Thank you for sharing your recipe. I tried it the 1st time. I hope my family will like it.
Thanks for the 5 stars Jilly and I do hope the family likes it.
What adjustments do I need to make if I’m using an Instant Pot?
Hi Jessa, The steps actually can be the same if using instant pot. Using the saute option for the first 2 steps and then change to pressure cook in step 3. Pressure cook for 20-30 minutes and return to saute option for the rest of the steps.
I wanted to follow your recipe but I only have tomato sauce. Is it going to be same ratio as tomato paste?
Sure it should work fine too. Just let it reduce until the sauce thickens.
Which grated cheese would be best for this?
Hi Peggy, the usual would be the regular Eden cheese (or Velveeta) but quick melt cheese should also be good.
Wow, this recipe sounds amazing!! I will definitely give it a go!! Thank you for sharing!!
You're welcome Ester!
I'll be trying your recipe tonight. Just a question, why is cheese used in Kaldereta recipes? I noticed it as a regular ingredient in majority of the Kaldereta recipes I've seen online.
Hi Cris, The cheese adds some creamy flavor to Caldereta but it is actually only a secondary ingredient and it should be (or similar to) the processed cheese we have in the Philippines (Eden or Magnolia), imported cheese (real cheese) will have a different taste and texture. You can skip it but a lot of people like it in their Caldereta.
Is there a substitute for liver spread?
Hi Vanessa, you can use liver pate or potted meat. you can also try broiling a piece of pork liver (or mixed with chicken liver) and chop it finely or pulse it using a food processor/blender until smooth.
I don’t have liver spread at the moment and will use tomato sauce and not tomato paste. I hope it turns out well! Thanks! I like your blog!
Tomato sauce should also be fine. The liver spread makes it richer and adds a distinct taste to Kaldereta. It would taste different without it but I am sure it would still taste good!????
Simply The Best! Thank you.
What kind of grated cheese do you use?
Hi Robynn, I used Kraft Eden cheese from the Philippines.
Great recipe. However, is the 17 cups of green peas in the recipe correct? Thanks for a very informative website.
Ooooppsss, it's a typo. Thanks Caroline for mentioning it, already corrected the error. 🙂
Thank you for your website. I have been trying out Filipino recipes and it has been most helpful. Please carry on!!and happy cooking.
Thanks Harry!
I am also kapampangan and love to eat and cook.I have been trying and following you around. So far, everything is great...
Hi Rica, that is really nice comment especially coming from a fellow Kampampangan! Thanks so much!
That is beautiful. My siblings and cousins and I are on a mechado/kalderetta kick right now. Can't wait to try your recipe.
Thanks! Then I am sure they will love it! ?