What You’ll Find Here?
Beef Caldereta is a classic Filipino stew made with tender beef, potatoes, carrots, and bell peppers simmered in a rich tomato-based sauce.
It’s often served during special occasions, but it’s also a comforting meal you can enjoy any time.
Growing up, we only had beef during fiestas or celebrations, so Caldereta like chicken kaldereta and pork kaldereta always felt like something special.
The beef becomes so tender after slow cooking, and the sauce is full of flavor thanks to the mix of liver spread, soy sauce, and seasonings.
Every bite has that rich, meaty taste balanced by soft vegetables and a thick, savory sauce.
If you’re craving a hearty and flavorful Filipino dish, this Beef Caldereta is always a good choice.
Beef Caldereta Ingredients
Main Ingredients
- Beef Sirloin: I like using beef sirloin because it turns soft and tender when slow-cooked. You get that melt-in-your-mouth texture that makes every bite satisfying.
- Cooking Oil: Just a bit of oil to sauté the aromatics and release their flavor before adding the rest of the ingredients.
- Tomato Sauce: This is what gives Caldereta its rich, savory, and slightly tangy base. It ties all the flavors together.
- Beef Broth: I use beef broth instead of plain water to make the sauce taste deeper and more flavorful.
- Liver Spread: A small amount goes a long way. It gives the Caldereta that creamy, rich sauce that we all love.
Aromatics
- Onion and Garlic: These two are always the first to hit the pan. They bring out that distinct Filipino aroma and start the flavor foundation of the dish.
- Bay Leaves: I like to add a couple while simmering. They give the stew a mild, earthy aroma that blends well with the tomato sauce.
Vegetables
- Potatoes and Carrots: These make the dish more filling and soak up all that delicious sauce. The carrots also add a touch of natural sweetness.
- Red and Green Bell Peppers: I love adding these near the end for color and freshness. They balance the richness of the sauce and make the dish look more appetizing.
Seasonings and Spices
- Soy Sauce: It deepens the flavor and adds that savory, umami taste.
- Salt and Sugar: A little sugar helps balance the acidity of the tomato sauce, while salt brings everything together.
- Ground Black Pepper and Red Chili: These give the Caldereta a mild kick and enhance the overall flavor.
How To Cook Beef Caldereta
1. Start by Searing the Beef
I usually heat some oil in a large pot, then add the beef sirloin cubes. I make sure to brown all sides — this helps lock in the flavor. Once they’re nicely seared, I take them out and set them aside for now.
2. Sauté the Onions and Garlic
Using the same pot (don’t waste that flavor!), I sauté chopped onions and garlic until the onions turn soft and the garlic smells really good.
3. Bring Everything Together
Next, I return the beef to the pot and pour in soy sauce, beef broth, and add a couple of bay leaves. Then I stir in the tomato sauce and let it come to a boil. At this point, the smell already starts to build.
4. Simmer Low and Slow
Once it’s boiling, I lower the heat and let it simmer covered for about 1.5 to 2 hours. I check from time to time, give it a stir, and add a bit of water if needed. The goal here is to get the beef really tender.
5. Add the Veggies and Liver Spread
When the beef is tender, I add the potatoes, carrots, and a scoop or two of liver spread. I mix it all up and let it cook for another 10 minutes until the vegetables are soft and the sauce gets rich and thick.
6. Toss in the Bell Peppers
Then I throw in the green and red bell peppers. I only cook them for about 5 minutes — I like them a bit crisp so they don’t get mushy.
7. Final Seasoning
Lastly, I taste it and add salt and pepper as needed. If I want it spicy, I drop in some chopped chili. Sometimes I add just a bit of sugar if I feel like it needs a little sweetness.
Tips and Tricks for Perfecting Beef Caldereta
Choose the right cut of beef
I like using beef sirloin because it’s tender with just the right amount of fat. Sometimes I go for chuck or short ribs too since they turn super soft after slow cooking.
Sear the beef properly
Don’t skip this step. I always make sure the beef is nicely browned on all sides. It locks in the flavor and gives the stew a deeper taste. If I’m cooking a lot, I sear the beef in batches so the pot isn’t too crowded.
Sauté the onions and garlic well
This is where a lot of the flavor starts. I let the onions turn soft and the garlic release that mouthwatering aroma before moving to the next step.
Use homemade beef broth if possible
When I have time, I make beef broth from scratch. It adds a rich, comforting flavor. But when I’m in a hurry, store-bought broth does the job too.
Let it simmer low and slow
The key to tender beef is patience. I simmer it on low heat for around 1 and a half to 2 hours. I stir it once in a while and add a bit of water if it’s drying up.
Go easy on the liver spread
Liver spread gives Caldereta that special flavor, but I always start with a small amount first. Then I taste and adjust. It should blend in with the sauce, not take over.
Add vegetables at the right time
I wait until the beef is tender before adding the potatoes and carrots. That way, they cook just right and don’t turn mushy.
Bell peppers go in last
I like my bell peppers a little crisp so I toss them in during the last five minutes of cooking. They add color and a fresh bite to the dish.
Adjust the seasoning slowly
I always taste as I go. A little salt, sugar, or chili at a time. It’s easier to add more than to fix it when you’ve added too much.
Let it rest before serving
Sometimes I let the Caldereta sit for a while before eating. It always tastes even better after the flavors settle. Leftovers the next day? Even tastier.
Variations of Beef Caldereta
Spicy Beef Caldereta
If you love spicy food, add more red chili peppers or even some hot sauce to your Caldereta. You can also use spicy liver spread to give the dish an extra kick. Adjust the heat level to your preference to enjoy a fiery twist on this classic dish.
Cheesy Beef Caldereta
For a creamy and indulgent version, add grated cheese towards the end of the cooking process. Cheddar or quick-melt cheese works well. Stir until the cheese is melted and fully incorporated, giving the sauce a rich, velvety texture.
Beef Caldereta with Coconut Milk
For a unique and creamy variation, add coconut milk to the stew. Substitute one cup of the beef broth with one cup of coconut milk. This adds a subtle sweetness and creamy texture that pairs wonderfully with the savory flavors of the dish.
Slow Cooker Beef Caldereta
For a hands-off approach, use a slow cooker. Sear the beef and sauté the onions and garlic as usual, then transfer everything to a slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours or until the beef is tender. This method is perfect for busy days.
Beef Caldereta with Peanut Butter
Add a tablespoon or two of peanut butter for a creamy and nutty flavor. This gives the Caldereta a unique twist that’s reminiscent of Filipino Kare-Kare, adding depth and richness to the sauce.
How to Serve Your Beef Caldereta?
Classic with Steamed Rice
The most traditional way to serve Beef Caldereta is with a steaming bowl of white rice. The rice soaks up the rich, savory sauce, making every bite delicious. Serve the Caldereta hot, ladling generous portions over the rice.
With Garlic Fried Rice
For an extra flavorful meal, pair your Beef Caldereta with garlic fried rice (sinangag). The garlicky flavor of the rice complements the savory stew perfectly, adding a tasty twist to the classic pairing.
Over Mashed Potatoes
For a comforting and hearty meal, serve your Beef Caldereta over a bed of creamy mashed potatoes. The smooth, buttery potatoes provide a wonderful contrast to the rich and robust flavors of the stew.
As a Pulutan
Beef Caldereta makes a fantastic pulutan (appetizer) to accompany drinks. Serve it in small bowls or plates with toothpicks for easy eating. It’s a great way to enjoy the dish in a more casual, social setting.
Family-Style
For family gatherings or special occasions, serve Beef Caldereta family-style. Place a large pot or serving dish in the center of the table and let everyone help themselves. This communal style of eating enhances the sense of togetherness and enjoyment.
Frequently Asked Questions
Yes, you can use other cuts like chuck or short ribs, which also become tender and flavorful when slow-cooked.
I like using beef sirloin because of it’s tender with just the right amount of fat. Sometimes I go for chuck or short ribs too since they turn super soft after slow cooking.
Searing the beef is recommended as it locks in the juices and adds depth to the flavor of the dish.
Yes, store-bought beef broth works well, but homemade broth will add even more depth and flavor.
Beef Caldereta
Ingredients
- 1 kg Beef sirloin
- 2 tbsp Cooking oil
- 1 piece Onion large (sliced)
- 8 cloves Garlic (minced)
- 1/4 cup Soy sauce
- 2 cups Beef broth
- 3 pieces Bay leaves
- 2 cups Tomato sauce
- 2 pieces Potatoes medium (squared)
- 1 piece Carrots large (squared)
- 1 cup Liver spread / Reno
- 1 piece Green bell pepper (wedge)
- 1 piece Red bell pepper (wedge)
- 1/2 tsp Ground black pepper
- 1-2 pieces Red chili (diced)
- 1 tbsp Sugar
- Salt to taste
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the beef sirloin cubes and sear until browned on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.
- Return the beef to the pot. Add the soy sauce, beef broth, and bay leaves. Stir to combine. Pour in the tomato sauce and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add water if necessary to keep the beef submerged in liquid.
- Once the beef is tender, add the potatoes, carrots, and liver spread (or pâté). Stir well to distribute the liver spread and cook for about 10 minutes or until the vegetables are tender.
- Add the bell peppers and green peas (if using). Stir to combine and cook for another 5 minutes.
- Season with ground black pepper, and salt to taste. Add the red chili if you prefer a spicy kaldereta. Add sugar if you prefer a slightly sweeter taste.
