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Beef Kaldereta

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.   
Kaldereta na Baka

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,  that a lot of people cook it using whatever meat they like or is available, like pork and chicken.

Beef Caldereta

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.

Beef Kaldereta

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.

Kaldereta

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.

 

Kaldereta Recipe

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Kaldereta
4.67 from 12 votes

Beef Caldereta

Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew cooked until fork-tender and usually served at special occasions.
Print Rate
Course: Main Course
Cuisine: Asian,Filipino
Keyword: caldereta,kaldereta
Servings: 4
Calories: 352kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

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 1/8 teaspoon chili flakes (or more depending on one's taste)
  • 1 cup green/red bell pepper - - cut into squares
  • 1 cup green peas
  • 1/2 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.

VIDEO

Nutrition Facts
Beef Caldereta
Amount Per Serving
Calories 352 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g25%
Cholesterol 85mg28%
Sodium 271mg11%
Potassium 794mg23%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 7g8%
Protein 28g56%
Vitamin A 8895IU178%
Vitamin C 83.9mg102%
Calcium 73mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
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Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. 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!

  2. 5 stars
    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.

  3. 5 stars
    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?

    1. 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.

  4. I wanted to follow your recipe but I only have tomato sauce. Is it going to be same ratio as tomato paste?

  5. 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.

    1. 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.

    1. 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.

  6. 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!

    1. 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!????

  7. Thank you for your website. I have been trying out Filipino recipes and it has been most helpful. Please carry on!!and happy cooking.

  8. 5 stars
    I am also kapampangan and love to eat and cook.I have been trying and following you around. So far, everything is great…

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