Beef Kaldereta (Caldereta) Filipino Beef Stew

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April 23, 2013 by Liza Agbanlog 43 Comments

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Beef Kaldereta (Caldereta) is a popular Filipino stew that is served during parties and holidays. There are so many great Filipino stews and a couple of my favorites that I’ve shared before include chicken afritada and pinakbet. Traditionally, kaldereta is made using goat meat. However, goat is not always easily accessible, so beef, chicken or pork may be used instead. Tomato sauce, onion, liver spread, bell pepper and cheese are usually part of the recipe as well. The purpose of the liver spread is to thicken and add flavor the sauce.

How to make beef kaldereta

The first thing to do in this recipe is to marinate the beef. The marinade consists of vinegar, peppercorns and garlic. After marinating the beef, the beef is drained from the marinade and browned in a heavy pan and set aside. Onions are sauteed in the same pan used in browning the meat until translucent. Then, the pieces of beef are reintroduced into the pan with the onions. The tomato sauce, bay leaf. salt, sugar and water are added to the pan and the whole mixture is simmered for 1 and a half hours to 2 hours. When the beef has achieved the perfect tenderness, the red pepper, potato, carrot and hot sauce are added. The mixture is left to simmer again for 10 more minutes. Finally, the liver paste and green peas are added and cooked for a final time for 5 minutes. This dish is served with white rice and optionally garnished with shredded cheese.

I loved how this beef kaldereta turned out. The meat was so tender and full of flavor. My family and I enjoyed this wonderful dish for lunch on Sunday and we took some to a dear friend who was not feeling well lately. I was hoping this appetizing dish would cheer him up. And I am glad it did!

Beef Kaldereta

Liza Agbanlog

Beef Kaldereta (Caldereta) is a popular Filipino dish that is served during parties and holidays. This version uses beef as the main protein and incorporates red bell peppers, carrots, potatoes and frozen peas.

5 from 9 votes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 621 kcal

Ingredients

1 ½ lbs stewing beef cut into 1 inch cubes
½ cup vinegar
6 whole peppercorns crushed
4 cloves garlic crushed
4 tablespoons vegetable oil
1 onion sliced
1 cup tomato sauce
1 bay leaf
2 teaspoons sea salt
1 teaspoon sugar
2 cups water ,or more as needed
1 red bell pepper ,cut into strips
1 small carrot ,peeled and diced
1 potato ,peeled and diced
1 teaspoon Tabasco sauce or your favorite hot sauce
¼ cup liver spread
½ cup frozen peas
Grated cheddar cheese ,optional

Instructions

In a bowl, combine vinegar, crushed peppercorns and garlic. Stir in the beef, cover with plastic wrap and let marinate in the fridge for 1 hour.
While the beef is marinating, prepare all the vegetables needed for this dish.
After an hour, remove the beef from the marinade and let it drain for few minutes.
Using a heavy pan, brown the beef in hot oil a few pieces at a time. Transfer into a plate and set aside.
Using the same pan, sauté the onion until translucent. Return the browned beef to the pan. Add tomato sauce, bay leaf, salt, sugar and water. Bring to a boil, lower the heat, cover and simmer for 1 ½ to 2 hours or until the beef is tender, stirring constantly and adding more water as needed.
Add the red pepper, potato, carrot and hot sauce. Cover and simmer for 10 more minutes.
Add the liver paste and green peas. Stir and cook for another 5 minutes.
Transfer into a serving plate and top with grated cheese, if using.
Serve as is or with steamed rice.
Enjoy!

Notes

Recipe adapted from the cookbook “Filipino Cooking Here & Abroad”.

Nutrition

Calories: 621kcalCarbohydrates: 35gProtein: 52gFat: 29gSaturated Fat: 16gCholesterol: 132mgSodium: 1734mgPotassium: 1029mgFiber: 5gSugar: 7gVitamin A: 3885IUVitamin C: 60.2mgCalcium: 62mgIron: 7.9mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Beef Kaldereta

Amount Per Serving

Calories 621 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 16g100%

Cholesterol 132mg44%

Sodium 1734mg75%

Potassium 1029mg29%

Carbohydrates 35g12%

Fiber 5g21%

Sugar 7g8%

Protein 52g104%

Vitamin A 3885IU78%

Vitamin C 60.2mg73%

Calcium 62mg6%

Iron 7.9mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

Armando Martinelli
January 14, 2022 at 9:19 pm
Hi Liza,
Thanks for the great recipe. It has made my Filipina wife very happy indeed. The chicken liver/pâté is the key ingredient. I have used it for years in my pasta bolognese sauce.
Regards
Armando
Reply
- Liza Agbanlog
  January 14, 2022 at 9:25 pm
  Hi Armando,
  I am so glad you were able to try this recipe thus making your wife very happy 🙂 Take care and thanks for writing!
  Reply
- Mandy
  October 5, 2023 at 6:16 am
  Wow, sounds like the addition of the liver pate will improve my bolognese! Thank you for this tip Armando!
  Reply
RK
October 20, 2021 at 9:30 pm

Amazing! I never leave reviews for anything. I’ve never really cared for any of the Filipino food I’ve had in the past. But came upon this recipe 1 day and the picture looked so good. I marinate the stew meat in pepper, garlic and apple cider vinegar for 2 days! I also marinate the carrot and peppers (I use 2) for 1 day. Don’t drain the marinade. When done cooking the meat use it to deglaze the pan. If you like ACV you will love the flavor of this stew and meat. I also use a large 29oz can of tomato sauce and 1 can beef broth. And I add the vegetables right away and simmer for hours because I like the vegetables to be soft. My husband who is not a stew person at all really likes this. As do the kiddos.
Reply
Anonymous
April 7, 2021 at 7:07 am

I love how it turned out. (:
Reply
Cindy
February 9, 2021 at 4:17 pm
Can I use apple cider vinegar to marinate?
Reply
- Liza Agbanlog
  February 9, 2021 at 7:32 pm
  Hi Cindy,
  Yes, you can use apple cider vinegar to marinate the beef. Take care!
  Reply
Ruth
October 19, 2020 at 10:39 pm

I cooked it today & my family loved it. They said it was better than the last kaldereta recipe I made. Will definitely use the same recipe again next tine. Thanks much for sharing!😊😊😊
Reply
Vhiely
July 4, 2020 at 6:18 am

First time I cooked kaldereta, Marinating it with inegar, I found out that it makes the meat very tender. I really like this technique, I will definitely do it again!
Reply
Boc Villamor
June 25, 2019 at 12:43 am

if you’re one of those who head straight to the comments section before even bothering to read the recipe, you’re doing it right.
and let me tell you right now you’ve got the best and the most delicious way of preparing caldereta the old fashioned way. believe me when I say this recipe will truly impress.
for step 1, I marinade mine overnight.
after straining the beef from the marinade, I strain the garlic as well and include this when I saute the onions.
I also like to add about a tablespoon of that vinegar when I put in the tomato sauce.
Reply
agnes ayong
June 23, 2019 at 4:21 pm
hi can i use
sirloin beef in kaldereta
Reply
- Liza Agbanlog
  June 25, 2019 at 7:07 pm
  Hi Agnes,
  Yes, you can may sirloin beef to make kaldereta. Sirloin beef requires less cooking time than stewing beef so adjust the cooking time accordingly.
  Reply
Andre Arellano
August 8, 2018 at 11:50 am
I have a question about step 5. It says to add the meat back to the pan and cook for 1.5-2 hours but shouldn’t the veggies (red pepper, potato, carrots) also be added in this step to make sure they cook thoroughly? It has them in step 6, but only cooking for 10 min. Just want some clarity. Thanks
Reply
- Liza Agbanlog
  August 13, 2018 at 9:21 pm
  Hi Andre,
  Yes, in step 6, the veggies (red pepper, potato, carrots) are added to the pan with the beef and cook for 10 minutes. However, in step 7, the liver spread and green peas are added and the mixture is cook for another 5 minutes. So the veggies are cooked for a total of 15 minutes. which is enough time to cook them. Hope this helps!
  See Also
  Authentic Chicken Inasal Recipe - Foxy Folksy
  Reply
- Roberto
  September 22, 2022 at 6:02 pm
  The meat is simmered for two hours, the carrots take thirty min, the potato 20, the red pepper 10 or less. This is based on the veggies being cut the same bite-size pieces. Smaller cuts take shorter time, of course. Only the potato needs to be cooked thoroughly. The carrots and peppers can be eaten a bit raw, but filipinos tend to overcook veggies. Experience in the kitchen cannot be added to a recipe.
  Reply
joel lardizabal
March 15, 2018 at 9:47 am
Can you add peanut butter?
Reply
- Liza Agbanlog
  March 15, 2018 at 6:41 pm
  Hi Joel,
  I have not used peanut butter in kaldereta but I have seen others used it instead of liver spread.
  Reply
- Anonymous
  June 30, 2018 at 11:54 pm
  Yes you can, more tasty!
  Reply
- Anonymous
  October 25, 2018 at 7:38 pm
  That’s for kari-kari!
  Reply
Giovani Fonbuena
March 3, 2018 at 6:01 pm

Cooking it right now. Although I tweaked it a little bit, I added some black olives, and I used anchovy paste for saltiness and Umami. It’s my kitchen so I’m doing it my way 🙂 And thanks for the cooking guide.
Reply
- Anonymous
  October 13, 2019 at 2:40 pm
  Great, thanks!
  Reply
Anonymous
January 24, 2018 at 7:59 pm
Do you have to use liver spread?
Reply
- Liza Agbanlog
  January 25, 2018 at 5:12 pm
  If you want, you can omit the liver spread.
  Reply
Francis
December 24, 2017 at 2:47 am

Let me try this for christmas.
Reply
Elsa Gabriel
October 21, 2017 at 11:34 am
Are you supposed to add soy sauce ? Or you just used salt for Flavoring?
Reply
- Liza Agbanlog
  October 21, 2017 at 1:03 pm
  Hi Elsa,
  You can season to taste with soy sauce or salt at the end of the cooking time.
  Reply
  - Anonymous
    January 20, 2022 at 8:01 am
    I badly need help with ingredients measurement for 2kgs beef meat 😥
    Reply
    - Liza Agbanlog
      January 20, 2022 at 9:35 am
      Hi,
      I would use the following amount of ingredients for 2 kgs of beef:
      2 kg stewing beef
      1/2 cup vinegar
      8 whole peppercorns, crushed
      6 cloves garlic, crushed
      4 tablespoons vegetable oil
      2 onion, sliced
      1 cup tomato sauce
      2 bay leaves
      1 tablespoon sea salt
      1 1/2 teaspoons sugar
      4 cups water plus more as needed
      2 red bell peppers,cut into strips
      1 large or 2 small carrots,peeled and diced
      2 potatoes, peeled and diced
      1 1/2 teaspoons Tabasco sauce or to taste
      1/2 cup liver spread
      1 cup frozen peas
      Grated cheddar cheese, optional
      Hope these help!
      Reply
rubt
August 30, 2017 at 2:31 am
hello po…ano po ang purpose bakit po imarinate sa vinegar? hindi po ba lalong titigas yung beef meat?
Reply
- Liza Agbanlog
  August 30, 2017 at 9:20 pm
  Ok lang imarinate iyong beef sa vinegar for 1 hour. The meat usually starts to toughen after 2 hours. Hope this helps!
  Reply
  - Mags
    November 11, 2018 at 8:13 am
    What’s the purpose of marinating the meat in vinegar??
    Reply
    - Liza Agbanlog
      November 11, 2018 at 10:41 am
      Hi Mags,
      Based on my experience, marinating the meat in vinegar tenderizes the meat.
      Reply
- Kareen
  November 18, 2017 at 5:55 pm
  Vinegar is acidic that it helps the meat to get tender not toughen. Yun ang nabasa ko. First time to hear vinegar will toughen marinated meat. Marinating can reach up to 24 hours or more
  Reply
  - cora d.
    April 14, 2018 at 11:25 am
    agree with kareen. any acidic ingredients will make the meat tender.
    Reply
Julieta
August 28, 2017 at 9:38 pm

Hi Lisa,
I cook beef Caldereta an weeks ago and my American boyfriend loves it. I use Sheddar cheese instead of liver spread, came out really really well. Thank you for the out standing recipe!!! I’m going to try the pork adobe recipe !! God bless!
Reply
- Liza Agbanlog
  August 30, 2017 at 9:11 pm
  Awesome! So glad your boyfriend loved the dish. Take care and hope you are able to try some more recipes.
  Reply
Ryan
July 13, 2017 at 6:59 am
What is liver spread
Reply
- Liza Agbanlog
  July 18, 2017 at 10:19 am
  Hi Ryan,
  Liver spread is similar to pate and can be bought in a can at any Filipino store. Hope this helps!
  Reply
Pagkaing Pinoy TV
January 6, 2017 at 1:04 am
Wow sarap naman po ate. Pwede po ba pork gamitin?
Reply
- Liza A
  January 6, 2017 at 7:03 pm
  Yes, you may use pork but make sure adjust the cooking time.
  Reply
  - Vyra O'Shea
    September 23, 2017 at 5:16 am
    hi ate Lisa, what kind of vinegar should we use?
    Reply
    - Liza Agbanlog
      September 23, 2017 at 9:45 am
      Hi Vyra,
      I used the regular white vinegar in this recipe but you may also use coconut vinegar, if you like. Take care and thanks for dropping by!
      Reply
JP@Filipino Food Recipes
October 7, 2014 at 1:08 am

I’ve attended in some fiestas in the past and there has been no fiesta celebration without that Kaldereta that I’ve seen so far. Truly kaldereta is one of the great Filipino dishes. Yes you are right, traditionally the main ingredient is goat meat but I think some folks don’t like the pungent smell of goat so instead they opt for beef. If ever I use goat meat, I boiled it first with lots of water with some laurel leaf and discard the used water, so at least pungent smell of the meat lessened though not totally removed.
Reply