Beef Caldereta is slowly simmered until tender in a rich, spicy tomato sauce. Packed with potatoes, carrots, bell peppers, and green olives, this classic Filipino stew is comforting, flavorful, and ideal for family dinners or special gatherings.
What is Caldereta
Kaldereta (also spelled caldereta) takes its name from the Spanish word “caldera,” meaning cauldron, reflecting the long culinary exchange between Spain and the Philippines. At its core it is a hearty braised stew made with meat, tomatoes, and vegetables. While it shares similarities with other Filipino tomato-based stews, kaldereta is distinguished by added richness from liver spread and shredded cheese and by the occasional use of chilis for heat. Traditionally made with goat, kaldereta has evolved into many home-cooked versions using beef, pork, or chicken, making it a versatile dish for holidays, gatherings, and everyday meals.
What cuts of beef to use for Kalderetang Baka
For the best texture and flavor, choose tougher, leaner cuts with plenty of connective tissue. These cuts benefit from long, slow braising that breaks down collagen and yields tender, flavorful bites. Good choices include bottom round, chuck roast, bottom eye, and rump roast. They are economical and become exceptionally tender when simmered slowly. While pre-cut “stew meat” is convenient, it can contain mixed scraps that cook unevenly, so buying a whole roast and cutting it yourself usually gives more consistent results.
If slicing a roast, briefly firm it in the freezer for easier, cleaner cuts. Trim away very thick gristle, and cut the meat into uniformly sized cubes—about 2 inches—to ensure even cooking.
Cooking tips
- Partially freeze the roast for 10–15 minutes to make slicing easier and more uniform.
- Brown the beef well in batches to build deep, savory flavor before simmering.
- Pan-fry potatoes and carrots briefly until they have some color; this helps them hold their shape during simmering.
- To reduce spice, remove seeds and veins from chilis before chopping, or use fewer chilies.
How to serve and store
- Serve kalderetang baka hot over steamed rice for a comforting main dish. It also works well as a grazing dish (pulutan) alongside drinks.
- Leftovers keep well: refrigerate in a sealed container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much.
- To freeze, cool the stew completely, place it in airtight containers or freezer bags, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Beef Caldereta
Ingredients
- 1/4 cup canola oil
- 2 large potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 pounds bottom round roast, cut into 2-inch cubes
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 cups water
- 10 Thai chili peppers, minced (adjust to taste)
- 1/2 cup green olives, pitted
- 1/2 cup liver spread
- 1/2 cup cheddar cheese, shredded
- 1 small green bell pepper, seeded and cut into cubes
- 1 small red bell pepper, seeded and cut into cubes
- Salt and pepper to taste
Instructions
- Heat oil in a wide pan over medium heat. Add the potatoes and carrots and pan-fry until lightly browned. Remove and drain on paper towels.
- Reserve about 2 tablespoons of oil in the pan; discard the rest. Sauté the onion and garlic until softened and fragrant.
- Add the beef cubes and brown on all sides, stirring occasionally to get an even sear.
- Stir in the tomato sauce, tomato paste, water, and minced chili peppers. Bring to a boil, skimming any foam from the surface.
- Season with salt and pepper. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beef is tender.
- Return the potatoes and carrots to the pot and cook until they are tender but not falling apart.
- Stir in the liver spread and shredded cheese until fully incorporated and the sauce thickens and becomes glossy.
- Add the diced bell peppers and green olives and cook for 1–2 minutes more so the peppers stay crisp-tender. Adjust seasoning and serve hot.
Notes
Freezing the roast for a short time makes it easier to slice. Cut meat into uniform pieces for even cooking. If you prefer a milder flavor, reduce the chilies or use fewer liver spread and cheese.
Nutrition Information (per serving)
Calories: 448 kcal; Carbohydrates: 21 g; Protein: 40 g; Fat: 22 g; Sodium: 829 mg; Fiber: 5 g. Nutrition values are approximate and for guidance only.