Beef Caldereta is simmered until tender in a savory tomato-based sauce. Packed with potatoes, bell peppers, and green olives, this classic Filipino stew is rich, flavorful, and ideal for family dinners or special occasions.
What is Caldereta
Kaldereta (from the Spanish caldera, meaning cauldron) reflects Spanish influences in Filipino cuisine. It resembles afritada and mechado in its use of tomatoes, potatoes, carrots, and bell peppers, but kaldereta stands out with the addition of liver spread and shredded cheese to thicken and enrich the sauce, and chili peppers to add heat.
Traditionally made with goat meat and served at celebrations, kaldereta is commonly enjoyed at gatherings as pulutan (a dish to accompany drinks). Over time it has become a popular weeknight or Sunday dinner, often prepared with pork, chicken, or beef for wider accessibility.
What Cuts of Beef to Use for Kalderetang Baka
Choose tougher, lean cuts with plenty of connective tissue so they become tender and flavorful when braised slowly. Good choices include bottom round, chuck, bottom eye, or rump roast. These cuts are economical and develop a rich, melt-in-your-mouth texture after long, gentle cooking.
Pre-cut “stew meat” from the supermarket can be convenient, but it often contains mixed scraps that may cook unevenly. Buying a whole roast and trimming and cutting it yourself ensures uniform pieces and more consistent results.
Cooking tips
- Partially freeze the roast for 10–15 minutes to make slicing easier. Cut into even 2-inch cubes for consistent cooking and trim away tough gristle.
- Sear the beef well before braising to build deep flavor in the sauce.
- Pan-frying the potatoes and carrots briefly helps them hold their shape during simmering.
- To reduce heat from chilies, remove seeds and veins before mincing.
How to serve and store
- Serve kalderetang baka hot with steamed rice as a main course, or offer it as pulutan alongside drinks.
- Store leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently to preserve texture and flavor.
More dinner recipes
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Filipino Pork Barbecue
Chicken and Pork Adobo
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Beef Caldereta
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Ingredients
- ¼ cup canola oil
- 2 large potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 pounds bottom round roast, cut into 2-inch cubes
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 cups water
- 10 Thai chili peppers, minced (adjust to taste)
- ½ cup green olives, pitted
- ½ cup liver spread
- ½ cup cheddar cheese, shredded
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- salt and pepper to taste
Instructions
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In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove and drain on paper towels.
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Leave about 2 tablespoons of oil in the pan. Add onions and garlic and cook until softened.
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Add beef and cook, stirring occasionally, until lightly browned on all sides.
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Stir in tomato sauce, tomato paste, water, and minced chilies. Bring to a boil and skim any scum that rises to the surface.
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Season with salt and pepper to taste.
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Lower the heat, cover, and simmer for about 1 to 1½ hours, or until the beef is tender.
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Return the potatoes and carrots to the pot and cook until they are tender.
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Stir in liver spread and shredded cheese until well combined and the sauce thickens.
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Add the diced bell peppers and olives and cook 1–2 minutes more until the peppers are just tender yet crisp. Serve hot.
Notes
Video
Nutrition Information
Nutrition information is approximate and provided for convenience; values are estimates based on standard databases and calculators.