When it comes to Filipino comfort food, few dishes hit the spot like a good Beef Kaldereta. Rich, savory, and bursting with flavor, this hearty stew is something many of us grew up with—whether served at special gatherings or simmering on the stove for Sunday lunch.
What is Beef Kaldereta?
Kaldereta (also spelled caldereta) is a beloved Filipino stew made with tender beef chunks, simmered in a flavorful tomato-based sauce with liver spread, potatoes, carrots, bell peppers, and olives. While it originally drew inspiration from Spanish cuisine, we Filipinos have made it our own over the years.
Traditionally, goat meat (kambing) was the star of kaldereta, but beef is a more common choice nowadays—and it’s just as delicious. This is the Easy Way To Cook Beef Kaldereta
Why You’ll Love Beef Kaldereta
- ✅ Perfect for family gatherings and holidays
- ✅ A great way to bring the taste of home to your table
- ✅ Easy to make, even easier to love
- ✅ You can tweak it to your taste—spicy, cheesy, or even creamy
Whether you’re making it for a fiesta, Noche Buena, or just because you’re craving something cozy and satisfying, this dish always brings people together.
Ingredients
Method
- Sauté Time! In a large pot or pressure cooker, heat oil and sauté onion and garlic until fragrant.
- Brown the Beef. Add the beef and cook for 5 minutes, or until it starts to brown.
- Spice it Up. Toss in your bay leaves and chili flakes. Stir in the liver spread.
- Add the Sauce. Pour in the tomato sauce and beef broth. Let it cook until the beef becomes tender—about 1.5 hours in a regular pot, or 30 minutes in a pressure cooker.
- Veggie Boost. Add the potatoes and carrots. Cook for 10 minutes.
- Final Touches. Toss in the bell peppers and olives. Simmer for another 5 minutes.
- Season to Taste. Add salt and pepper, and you’re done!
Pro Tips:
- 🔥 Pro Tips for the Perfect Beef Kaldereta:
- Want a shortcut?
Use a pressure cooker to significantly reduce the beef tenderizing time. What normally takes 1 to 2 hours can be done in as little as 30 minutes. This saves time without compromising flavor. - No liver spread?
No worries! You can use pureed fresh pig’s liver as a substitute. Just blend it until smooth before adding it to the dish — it gives that same rich, savory depth. - Like it spicy?
Add a kick to your Kaldereta by mixing in chopped red chilies, a dash of chili oil, or even a spoonful of hot sauce. Adjust the heat to your liking! - Want extra creaminess?
Stir in a bit of grated cheese or a splash of coconut milk toward the end of cooking. This adds a luscious, rich twist that’s especially great for kids or holiday versions. - Don’t forget the olives!
Green olives give a tangy punch that balances the richness of the stew. If you don’t have any on hand, try adding a few capers for a similar flavor burst. - Make it ahead:
Kaldereta actually tastes better the next day! The flavors deepen overnight, so don’t be afraid to cook a big batch and store leftovers in the fridge.
Different Takes on Beef Kaldereta
Beef Kaldereta is one of those dishes that every Filipino household makes just a little bit differently—and that’s what makes it special! Here are a few tasty twists you might want to try:
- 🥜 Kaldereta with Peanut Butter
Looking for something richer and nuttier? This version replaces the usual liver spread with creamy peanut butter. It’s especially popular in some provinces and gives the dish a deeper, slightly sweet flavor. Perfect with hot rice! - 🥥 Kaldereta sa Gata (with Coconut Milk)
A favorite in Bicol and other regions that love a little heat. Coconut milk gives the stew a creamy texture, and it pairs beautifully with spicy red chilies. This one’s great if you want something warming and bold. - 🧀 Christmas Kaldereta
Made extra special for the holidays, this version includes shredded cheese stirred in toward the end of cooking. It melts into the sauce, making it extra rich and super kid-friendly. A definite hit at family gatherings!
Try other recipes too
Serve and Enjoy
Beef Kaldereta is best served with a big plate of steaming white rice. Don’t be surprised if you find yourself going back for seconds—or thirds!
This is one of those dishes that gets even better the next day, once all the flavors have had time to settle in. So don’t worry if you have leftovers (though you probably won’t!)
💬 What’s Your Beef Kaldereta Style?
Have you tried making Beef Kaldereta at home? Do you like it spicy, cheesy, or with peanut butter?
👇 Share your favorite version or a family twist in the comments below!
And if you made this dish—how did it turn out? We’d love to hear from you!
