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Beef kaldereta
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Beef Kaldereta

Beef Kaldereta is a rich and hearty Filipino tomato-based stew made with tender beef, potatoes, carrots, bell peppers, and green olives, thickened with liver spread for a deep, savory flavor. This comforting dish is best served hot over steamed white rice.
Prep Time40 minutes
Cook Time1 hour
Marinating Time30 minutes
Total Time1 hour 40 minutes
Course: comfort food, Dinner, Main Course
Cuisine: Asian, Filipino, Southeast Asian
Keyword: beef kaldereta, hearty, one-pot, Savory, stew
Servings: 6 people
Calories: 558kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Large pot or pressure cooker A pressure cooker reduces cooking time significantly
  • 1 Mixing bowl For marinating the beef

Ingredients

  • 2 lbs beef cubed
  • 3 cloves garlic crushed and chopped
  • 1 pieces onion finely chopped
  • 1/4 cup soy sauce
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1/2 cup liver spread
  • 1 pieces red bell pepper sliced
  • 1 pieces green bell pepper sliced
  • 2 cups potatoes sliced
  • 2 cups carrots sliced
  • 2/3 cup green olives
  • 3 pieces dried bay leaves
  • 1 teaspoon chili flakes
  • 1/4 cup cooking oil
  • salt and ground black pepper to taste
US Customary - Metric

Instructions

  • Combine the beef and soy sauce in a bowl. Mix well and marinate for 30 minutes.
    2 lbs beef, 1/4 cup soy sauce
  • Heat the cooking oil in a large pot or pressure cooker. Sauté the garlic and onion until fragrant, about 1 to 2 minutes.
    1/4 cup cooking oil, 3 cloves garlic, 1 pieces onion
  • Add the marinated beef. Cook while stirring for 3 to 5 minutes, or until the meat turns light brown on all sides.
    2 lbs beef
  • Pour in the tomato sauce and beef broth. Add the dried bay leaves. Bring to a boil, then lower the heat. Cover and cook until the beef becomes tender.
    1 cup tomato sauce, 2 cups beef broth, 3 pieces dried bay leaves
  • Add the carrots, potatoes, and green olives. Stir to combine.
    2 cups carrots, 2 cups potatoes, 2/3 cup green olives
  • Add the liver spread and chili flakes. Continue cooking for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
    1/2 cup liver spread, 1 teaspoon chili flakes
  • Add the red and green bell peppers. Cook for about 3 minutes.
    1 pieces red bell pepper, 1 pieces green bell pepper
  • Season with salt and ground black pepper to taste.
    salt and ground black pepper to taste
  • Serve hot with steamed white rice.

Video

Notes

Beef Cuts — Chuck roast or beef shank work best for kaldereta because they become fork-tender when braised low and slow. Avoid lean cuts like sirloin, which tend to dry out.
Liver Spread Substitute — If liver spread is unavailable, blend chicken liver pâté or use peanut butter as a non-traditional alternative for thickening the sauce.
Pressure Cooker Timing — Using a pressure cooker reduces the braising time to about 20 to 25 minutes at high pressure, compared to 1 to 1.5 hours with a regular pot.
Freezing — This dish freezes well for up to 3 months. Store in airtight containers and reheat over medium heat, adding a splash of broth if the sauce has thickened too much.
Spice Level — Adjust the chili flakes to your preference or add fresh siling labuyo for a more authentic Filipino heat.

Nutrition

Calories: 558kcal | Carbohydrates: 9g | Protein: 33g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 1415mg | Potassium: 814mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10831IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 5mg