Beef Kaldereta - Foxy Folksy (2024)

BY :Bebs | Published: 12/07/ 2018 | Updated:05/05/ 2020 | 50 Comments

RECIPE VIDEO PRINT

4.85 from 26 votes

Pin It

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 fora special event to enjoy this classic Filipino dish.

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 goatmeat 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.

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.

Printable Recipe

Print Review

Beef Caldereta

4.85 from 26 votes

Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew cooked until fork-tender and usually served at special occasions.

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 30 minutes mins

Course :Main Course

Servings =4

Print Recipe Rate this Recipe

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.

Nutrition

Calories: 352kcalCarbohydrates: 15gProtein: 28gFat: 19gSaturated Fat: 5gCholesterol: 85mgSodium: 271mgPotassium: 794mgFiber: 4gSugar: 7gVitamin A: 8895IUVitamin C: 83.9mgCalcium: 73mgIron: 4.1mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

More Filipino Recipes

Avocado Float
Ginisang Togue
Binignit
Sinangag

Latest Recipes

Avocado Float

Ginisang Togue

Binignit

Cajun Shrimp Pasta

Sinangag

Palitaw sa Latik

Peri-Peri Chicken

Graham Balls

Reader Interactions

Comments

What do you think?

Rose says
March 09, 2024 at 8:19 am

Best kaldereta recipe. Everybody told me it tasted great.
Reply
Ulf says
May 23, 2023 at 9:47 pm

Love this, one of the best, cookit 2-3 Times / month
Regards
Ulf
Umeå, Sweden
See Also
How to Make Pandesal - the Favorite Filipino Bread Pandesal (Filipino Bread Rolls)New York Cheesecake with strawberries - Klara`s Life Chocolate Pandesal with Nutella Filling
Reply
- Bebs says
  May 26, 2023 at 3:47 am
  
  So happy that you like it, Ulf.
  Reply
Ellen Domingo says
February 23, 2023 at 8:25 am

The best 👌
Reply
Enoi says
January 22, 2022 at 2:46 pm

This is the nth time I used this recipe. Me and my fambam love it.
In making my daily menu, most of my recipes are from your site. Thanks Beb.
Reply
Sasha says
December 31, 2021 at 2:10 pm

I tried this several times following the exact procedure and it never fails me. Highly recommended.
Reply
Jerry says
July 25, 2021 at 8:25 pm

I just made this tonight and omg it was sooo good!!! I used spare ribs instead and it was melting in my mouth. didn’t add cheese because the sauce was thick enough!! Definitely making this again!!
Reply
- Bebs says
  July 28, 2021 at 5:40 pm
  
  Glad that you like it, Jerry.
  Reply
Sp says
June 28, 2021 at 2:47 pm

I completely followed this recipe using beef liver spread and the first time I cooked it, my husband who has a finely tuned palate like it. I realised he loved it when he asked me to cook it again to bring for his batch reunion. I cooked it the third time and my hubby said this is definitely a recipe I should stick to. I definitely will. Thank you for sharing!
Reply
- Bebs says
  June 28, 2021 at 10:35 pm
  
  I am glad your hubby likes it, SP. Armin likes it too! Thanks for the perfect review!
  Reply
Michelle O. says
April 17, 2021 at 5:44 am

Thanks for your recipe, I follow it to the tee, except a little more garlic here and there but it's the best caldereta I've made, thanks for sharing. My non pinoy bf approves!
Reply
JolliMama says
March 10, 2021 at 8:10 pm

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! 😀
Reply
- Bebs says
  March 23, 2021 at 8:10 pm
  
  That is awesome! Glad he likes it!
  Reply
Shawn says
September 18, 2020 at 10:14 am

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 🙂
Reply
- Bebs says
  November 20, 2020 at 10:59 pm
  
  Lucky girl! Thanks for your wonderful comment and the 5 stars, Shawn!
  Reply
Owi says
August 13, 2020 at 12:12 pm

Hi! Can i use slow cooker for this?
Reply
- Bebs says
  November 14, 2020 at 2:01 am
  
  Sure you can.
  Reply
Lhen says
June 06, 2020 at 5:00 pm

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!
Reply
See Also
Soft, Tender Pandesal Pull-Apart Bread Is My Take on the Filipino Classic
- Bebs says
  June 09, 2020 at 12:50 am
  
  I tried using peanut butter and Armin loved it, so go ahead!
  Reply
Harry Lim says
May 31, 2020 at 7:07 am

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.
Reply
- Bebs says
  June 02, 2020 at 1:21 am
  
  That is great to hear, Harry! Happy that you like it!
  Reply
Rodel Molina says
March 24, 2020 at 1:19 pm

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?
Reply
- Bebs says
  March 25, 2020 at 10:34 am
  
  Hi Rodel, Igado is actually on my priority list. Once I get the complete ingredients, I will post it here.
  Reply
Jilly says
March 09, 2020 at 8:18 am

Thank you for sharing your recipe. I tried it the 1st time. I hope my family will like it.
Reply
- Bebs says
  March 10, 2020 at 11:06 am
  
  Thanks for the 5 stars Jilly and I do hope the family likes it.
  Reply
Jessa says
August 17, 2019 at 11:09 am

What adjustments do I need to make if I’m using an Instant Pot?
Reply
- Bebs says
  August 19, 2019 at 6:59 pm
  
  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.
  Reply
Charisse Agulto says
August 09, 2019 at 2:48 pm

I wanted to follow your recipe but I only have tomato sauce. Is it going to be same ratio as tomato paste?
Reply
- Bebs says
  August 09, 2019 at 2:59 pm
  
  Sure it should work fine too. Just let it reduce until the sauce thickens.
  Reply
Peggy says
December 21, 2018 at 2:37 pm

Which grated cheese would be best for this?
Reply
- Bebs says
  December 21, 2018 at 5:32 pm
  
  Hi Peggy, the usual would be the regular Eden cheese (or Velveeta) but quick melt cheese should also be good.
  Reply
Ester kocht says
December 09, 2018 at 8:07 am

Wow, this recipe sounds amazing!! I will definitely give it a go!! Thank you for sharing!!
Reply
- Bebs says
  December 09, 2018 at 8:46 am
  
  You're welcome Ester!
  Reply
Cris P Para says
August 27, 2018 at 11:25 pm

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.
Reply
- Bebs says
  August 28, 2018 at 9:33 am
  
  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.
  Reply
Vanessa says
February 04, 2018 at 12:38 pm

Is there a substitute for liver spread?
Reply
- Bebs says
  February 05, 2018 at 4:42 pm
  
  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.
  Reply
CpL says
November 25, 2017 at 10:57 pm

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!
Reply
- Bebs says
  November 27, 2017 at 2:31 pm
  
  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!????
  Reply
Romel Dole says
October 30, 2017 at 1:56 am

Simply The Best! Thank you.
Reply
Robynn says
September 16, 2017 at 3:31 am

What kind of grated cheese do you use?
Reply
- Bebs says
  September 16, 2017 at 6:04 pm
  
  Hi Robynn, I used Kraft Eden cheese from the Philippines.
  Reply
Caroline says
January 13, 2017 at 10:30 pm

Great recipe. However, is the 17 cups of green peas in the recipe correct? Thanks for a very informative website.
Reply
- Bebs says
  January 14, 2017 at 5:34 pm
  
  Ooooppsss, it's a typo. Thanks Caroline for mentioning it, already corrected the error. 🙂
  Reply
Harry Morato says
December 13, 2016 at 1:01 am

Thank you for your website. I have been trying out Filipino recipes and it has been most helpful. Please carry on!!and happy cooking.
Reply
- Bebs says
  December 13, 2016 at 12:49 pm
  
  Thanks Harry!
  Reply
Rica Derosier says
November 27, 2016 at 11:48 pm

I am also kapampangan and love to eat and cook.I have been trying and following you around. So far, everything is great...
Reply
- Bebs says
  November 28, 2016 at 8:32 pm
  
  Hi Rica, that is really nice comment especially coming from a fellow Kampampangan! Thanks so much!
  Reply
Tinypants says
October 30, 2016 at 3:26 pm

That is beautiful. My siblings and cousins and I are on a mechado/kalderetta kick right now. Can't wait to try your recipe.
Reply
- Bebs says
  October 30, 2016 at 10:44 pm
  
  Thanks! Then I am sure they will love it! ?
  Reply