Beef caldereta is a sought-after stew in the Philippines, with several versions around. The original name is kalderetang baka. "Kalderata" translates to stew, and "baka" means beef. The name changes according to the protein used. Goat caldereta (kalderetang kambing), chicken caldereta (kalderetang manok), pork caldereta (kalderetang baboy), and seafood caldereta (kalderetang maya) are among the variations.
Beef caldereta is a filling dish made with tender beef chunks braised in a tomato-based sauce, often with a blend of vegetables and spices. According to many, liver spread is the unique ingredient that adds to the taste and texture of the stew.
In the Philippines, beef caldereta is commonly served for special occasions, celebrations, and family gatherings. People serve it with steamed rice, which can make a complete meal. Follow our beef caldereta recipe and impress family and friends with this authentic specialty.
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Ingredients
1. Base
- Beef chuck — 2 pounds, stew cut, boneless and lean
- Ground black pepper — ½ tsp.
- Salt — 1 tsp.
- Onion — 1 pc., large, finely chopped
- Garlic — 4 cloves, minced
- Vegetable oil — 4 tbsp.
- Tomato sauce — 1 cup
- Tomato paste — 3 tbsp.
- Beef broth — 2 cups
- Hot sauce — 1 tbsp.
- Liver spread — 3 tbsp.
- Green peas — 1 cup, frozen
- Potatoes — 3 pcs., medium, peeled and chopped into cubes
- Carrots — 2 pcs., medium, chopped into small cubes
- Red bell pepper — 1 pc., deseeded and cut into small cubes
- Green olives — ½ cups, pitted
- Paprika — 1 tsp.
- Chili powder — 1 tsp.
2. For serving
- Fresh parsley — 10 sprigs, green leaves only, finely chopped
Instructions
- Season the beef chunks with salt and ground black pepper in a large bowl.
- In another mixing bowl, combine the tomato sauce, tomato paste, beef broth, hot sauce, liver spread, paprika, and chili powder. Stir everything together until it becomes homogeneous.
- In a large iron cast pot, heat the vegetable oil over medium-high heat. When the oil is heated, toss half the beef chunks and sear them for a few minutes. They should be lightly caramelized. Remove the seared beef and repeat the process with the remaining beef chunks. Set them aside.
- In the same pot, sauté the chopped onions until they soften and appear translucent. Then add the garlic and cook for another minute.
- Pour the liquid mixture into the pot and bring it to a boil and then reduce the heat to low. Cover the pot and let the beef simmer for 90 minutes or until the meat becomes tender. Stir occasionally.
- Once the beef is tender, add the potatoes and carrots to the pot. Simmer for another 20 minutes.
- Add the bell pepper, green peas, and green olives. Continue to simmer for another 10 minutes.
- Turn off the stove, and with the lid closed, let the stew rest for about 20 minutes before serving.
- Serve on a platter or individual plates. Garnish with fresh parsley.
Substitutions
- Fresh parsley — You can garnish beef caldereta with other fresh herbs. Green onions go well with this stew. You can also opt for fresh cilantro.
- Vegetable oil — For this beef caldereta recipe, we don't specify the type of vegetable oil, leaving you with several options. Neutral vegetable oils such as sunflower or canola work perfectly for this stew. If you want to add a Mediterranean twist, you can also use olive oil.
Variations
- Cook in a shorter time — If you don't want to wait two hours for the stew to be cooked, you can considerably cut the cooking time by using a pressure cooker. If you prefer to cook the stew faster, cook onions and garlic in a frying pan as instructed above and sear the meat. Then, transfer the contents of the pan into a pressure cooker with all the other ingredients and cook according to your pressure cooker's settings.
Equipment
- Measuring spoons and cups
- Chopping board
- Knife and mixing spoons
- Large bowl
- Mixing bowl
- Large iron cast pot with lid
- Stove
- Serving platter or individual serving plates
Storage
- You can store the beef stew in the fridge for 2-3 days in an airtight container. Make sure it cools to room temperature before you refrigerate.
- When stored correctly in the freezer, beef caldereta can last about three months. Freeze the leftover beef caldereta in small portions. You can use airtight containers or freezer-safe resealable bags. To prevent freezer burn, try to remove as much air as possible from the containers.
Pro Tips
- We recommend choosing a good-quality liver spread for the beef caldereta. Check the ingredients list on the packaging. A good liver spread should contain real liver as one of the main ingredients. It is best to refrain from using products that use artificial flavors, colors, or preservatives for the best results.
Beef Caldereta Recipe
Spice up your meals with our definitive beef caldereta recipe. Experience a burst of flavors that will keep everyone asking for more.
Equipment
- Knife and mixing spoons
- Large iron cast pot with lid
- Serving platter or individual serving plates
Ingredients
Base
- 2 pounds beef chuck stew cut, boneless and lean
- ½ tsp. ground black pepper
- 1 tsp. salt
- 1 pc. large onion finely chopped
- 4 cloves garlic minced
- 4 tbsp. vegetable oil
- 1 cup tomato sauce
- 3 tbsp. tomato paste
- 2 cups beef broth
- 1 tbsp. hot sauce
- 3 tbsp. liver spread
- 1 cup frozen green peas
- 3 pcs. medium potatoes peeled and chopped into cubes
- 2 pcs. medium carrots chopped into small cubes
- 1 pc. red bell pepper deseeded and cut into small cubes
- ½ cup pitted green olives
- 1 tsp. paprika
- 1 tsp. chili powder
For serving
- 10 sprigs fresh parsley green leaves only, finely chopped
Instructions
- Season the beef chunks with salt and ground black pepper in a large bowl.
- In another mixing bowl, combine the tomato sauce, tomato paste, beef broth, hot sauce, liver spread, paprika, and chili powder. Stir everything together until it becomes homogeneous.
- In a large iron cast pot, heat the vegetable oil over medium-high heat. When the oil is heated, toss half the beef chunks and sear them for a few minutes. They should be lightly caramelized. Remove the seared beef and repeat the process with the remaining beef chunks. Set them aside.
- In the same pot, sauté the chopped onions until they soften and appear translucent. Then add the garlic and cook for another minute.
- Pour the liquid mixture into the pot and bring it to a boil and then reduce the heat to low. Cover the pot and let the beef simmer for 90 minutes or until the meat becomes tender. Stir occasionally.
- Once the beef is tender, add the potatoes and carrots to the pot. Simmer for another 20 minutes.
- Add the bell pepper, green peas, and green olives. Continue to simmer for another 10 minutes.
- Turn off the stove, and with the lid closed, let the stew rest for about 20 minutes before serving.
- Serve on a platter or individual plates. Garnish with fresh parsley.
Video
Notes
- We recommend choosing a good-quality liver spread for the beef caldereta. Check the ingredients list on the packaging. A good liver spread should contain real liver as one of the main ingredients. It is best to refrain from using products that use artificial flavors, colors, or preservatives for the best results.
Nutrition
Nutrition Facts
Beef Caldereta Recipe
Amount per Serving
Calories
539
% Daily Value*
Fat
31
g
48
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
13
g
Cholesterol
110
mg
37
%
Sodium
1256
mg
55
%
Potassium
1154
mg
33
%
Carbohydrates
26
g
9
%
Fiber
10
g
42
%
Sugar
5
g
6
%
Protein
41
g
82
%
Vitamin A
1259
IU
25
%
Vitamin C
10
mg
12
%
Calcium
77
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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