Beef Kaldereta Recipe

Beef Kaldereta is a Filipino beef stew cooked in tomato sauce with liver spread. This Beef Kaldereta recipe is the version I grew up eating at family reunions and town fiestas. Beef Kaldereta uses potatoes, carrots, bell peppers, and olives along with the beef. I have been making Beef Kaldereta for as long as I can remember, and this Beef Kaldereta (also spelled Beef Caldereta) remains a staple at our dinner table during the holidays.

My grandma used to cook this in a big pot early in the morning so the beef would be ready by lunch. The whole house smelled good while it simmered. My cousins and I would keep checking if it was done yet.

The beef should be very tender and the sauce should be thick enough to coat each piece. That takes time. Do not rush it.

What is Beef Kaldereta?

Beef Kaldereta is a Filipino stew made with beef cooked in tomato sauce and thickened with liver spread or liver paste. The name comes from the Spanish word “caldera,” meaning cauldron, which points to the large pot traditionally used to cook this dish during the Spanish colonial period.

The original version of kaldereta was made with goat meat. Goat remains popular in the provinces, especially during town fiestas. Over time, Filipinos started using beef, pork, and chicken because these proteins are easier to find. I have recipes for Kalderetang Kambing, Pork Caldereta, and Chicken Caldereta if you want to try other versions.

What makes kaldereta different from other Filipino tomato stews like mechado, afritada, and menudo is the liver spread. This ingredient gives the sauce its distinct richness and slightly earthy taste. Some regions in the Philippines use peanut butter instead, which makes it nuttier. I have a recipe for Beef Kaldereta sa Gata with Peanut Butter if you want to try that version.

Why This Beef Kaldereta Recipe Works

This beef kaldereta turns out well because of a few things.

• Browning the beef creates depth. Searing the meat before adding liquid builds flavor in the sauce.
• Low and slow cooking tenderizes tough cuts. Simmering over low heat breaks down the connective tissue so the beef becomes soft.
• Liver spread thickens and flavors the sauce. It makes the sauce richer and gives it that signature kaldereta taste.
• Adding vegetables in stages prevents overcooking. Potatoes and carrots go in before the bell peppers so everything cooks evenly.

Ingredients

Stew:

• Beef chuck or brisket – Tough cuts with good marbling become tender after slow cooking
• Tomato sauce – The base that gives the stew its color and slight acidity
• Liver spread – The signature ingredient that thickens the sauce and adds savory depth
• Beef broth – Provides liquid for braising and adds meaty flavor
• Garlic – Aromatic base that infuses the oil
• Onion – Sweetness that balances the tomatoes
• Dried bay leaves – Subtle herbal notes

Vegetables:

• Potatoes – Absorb the sauce and add heartiness
• Carrots – Natural sweetness that rounds out the flavor
• Red bell pepper – Color and mild sweetness
• Green bell pepper – Slight bitterness for balance
• Green olives – Briny contrast that cuts through richness

Seasoning:

• Chili flakes – Optional heat
• Salt and pepper – To taste
• Cooking oil – For sauteing

This stew is straightforward to make. Just follow the steps below.

1. Combine beef and soy sauce.
2. Mix everything together. Marinate for at least 30 minutes.

1. Heat cooking oil in a large pot or pressure cooker over medium high heat.
2. Saute the onion and garlic until fragrant, about 1 to 2 minutes.

1. Add the beef and cook for 5 minutes or until the color turns light brown on all sides.
2. Pour in the tomato sauce and beef broth, then add the dried bay leaves and stir well.

Browning the beef before adding liquid builds flavor in the sauce.

1. Bring the mixture to a boil, then reduce heat to low.
2. Cover and cook until the beef becomes tender, about 30 minutes in a pressure cooker or 60 to 90 minutes in a regular pot.

Check the pot every now and then. Add more broth if the sauce dries-up before the beef is tender.

1. Add the carrots, potatoes, and olives.
2. Add the liver spread and chili flakes. Cook for 8 to 10 minutes until almost tender.

1. Add the red bell pepper, and green bell pepper.
2. Cook for 3 minutes.

The bell peppers should be slightly softened but still have a bit of bite.

1. Season with salt and ground black pepper to taste.
2. Serve hot with steamed white rice.

What to Serve with Beef Kaldereta

• Steamed white rice – The classic pairing that soaks up the sauce
• Sinangag – Garlic fried rice adds another layer of flavor
• Atchara – Pickled papaya cuts through the richness
• Ensaladang Talong – Grilled eggplant salad for contrast
• Pandesal – Warm bread rolls for soaking up extra sauce

Storage

Leftover beef kaldereta keeps well in the fridge.

• Refrigerator: Store in an airtight container for up to 4 days. The flavors actually improve after sitting overnight in the fridge.
• Freezer: Freeze in portions for up to 3 months. The vegetables may soften a bit when reheated but the flavor stays good.
• Reheating: Warm gently on the stovetop over medium low heat. Add a splash of water or broth if the sauce has thickened too much.

More Kaldereta Recipes

• Pork Kaldereta sa Gata – Creamy version with coconut milk
• Spicy Calderetang Kambing with Peanut Butter – Goat version with peanut butter instead of liver spread
• Batangas Kaldereta – Regional version with a spicy kick

• Liver spread – Peanut butter creates a nuttier version that some regions prefer. You can also puree fresh pig liver in a food processor.
• Beef chuck – Short ribs, brisket, or beef stew meat all work. Avoid lean cuts.
• Tomato sauce – Fresh ripe tomatoes blended smooth or canned diced tomatoes can be used.
• Green olives – Capers provide a similar briny flavor if olives are not available.
• Beef broth – Chicken broth or water with a beef bouillon cube will work.

What is the difference between kaldereta, mechado, afritada, and menudo?

These four Filipino stews often get confused because they all use tomato. Kaldereta is the only one that uses liver spread, which gives it that distinct rich flavor. Mechado uses soy sauce along with tomatoes and has a tangy taste. Afritada is a simpler tomato stew, usually made with chicken. Menudo includes cubed pork and liver with a slightly sweeter sauce, and sometimes has hotdogs.

What is the best cut of beef for kaldereta?

Tough cuts with good marbling work best because they become tender during slow cooking. I recommend beef chuck, brisket, or short ribs. These cuts have connective tissue that breaks down into gelatin, making the sauce silky. Stay away from lean cuts like sirloin because they turn dry and stringy.

Can I make beef kaldereta without liver spread?

Yes. You can thicken the sauce with a cornstarch slurry or use peanut butter for a regional variation. The dish will still taste good, but it will have a different flavor than the traditional version. Some cooks also puree fresh liver as a substitute.

Can I use peanut butter instead of liver spread?

Yes, and this creates a popular regional variation. The peanut butter adds a nutty sweetness and creamy texture. Use about 2 to 3 tablespoons of creamy peanut butter in place of the liver spread. Some cooks use both for extra richness.

How do I make beef kaldereta in a pressure cooker or Instant Pot?

Brown the beef and saute the aromatics using the saute function. Add the liver spread, tomato sauce, and broth. Seal the lid and cook on high pressure for 25 to 30 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Add the vegetables and cook on saute until tender.

Beef Kaldereta is a stew that makes any meal feel like a celebration. I hope you give this Beef Kaldereta recipe a try.