Calderata is another example of the many Spanish-influenced stews that have become an integral part of the Filipino cuisine. Like afritada and mechado, this hearty dish has tomatoes, potatoes, carrots and bell peppers as primary ingredients but it has, however, the distinction of using liver spread to thicken the sauce and chilies to give a little heat. Although goat is the traditional meat used for the stew, chicken, pork or beef are also common variations. This recipe is for the beef calderata version. Make this your dinner tonight and please leave me a feedback. I love hearing from you.
Beef Caldereta
Prep time
Cook time
Total time
Yield: 4 to 6 Servings
Ingredients
- ¼ cup oil
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- 2 pounds beef stew meat, cut into 2-inch cubes
- 2 cups tomato sauce
- 5 cups water
- 2 to 3 Thai chili peppers, minced
- ½ cup Spanish olives
- 5 sweet gherkin pickles
- ½ cup liver spread
- ½ cup cheddar cheese, shredded
- 1 small green bell pepper, seeded and cut into cubes
- 1 small red bell pepper, seeded and cut into cubes
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
- Remove oil from pot except about 2 tablespoons. Add onions and garlic and cook until limp. Add beef and cook, stirring occasionally, until lightly browned. Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top. Lower heat, cover and cook for about 1-1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add water in ½ cup increments as needed.
- Add chilies. Add potatoes and carrots and continue to cook until tender. Add olives and pickles.
- Add liver spread and cheese, stirring to combine until well-distributed. Continue to cook until cheese is melted. Season with salt and pepper to taste. Add bell peppers and cook for another 1 to 2 minutes until tender yet crisp. Serve hot.
I will try to make this tonight for supper
Enjoy!
Hi. Have you tried caldereta with peanut butter added to it? If so, how much of it and when will I add it? And also, can sweet pickle relish substiture the gherkin pickles? Thanks, Ms. Lalaine.
Hello Beck,
No, I haven’t tried caldereta with peanut butter but it sounds interesting. I personally wouldn’t substitute sweet pickle relish. If you don’t have any gherkin pickles on hand, just omit from the recipe 🙂
Thanks for this wonderful recipe, what can i use to replace gherkin pickles and Thai chili peppers, i think those are hard to find here in my province.
Thai chili peppers are siling labuyo. You can exclude the pickles if you can’t find them 🙂
🙂 thank you
What pork part should I use if I’m going to do the Pork version? Thanks
Hi Malou
I’d use pork shoulder as it has a bit of fat and skin attached (for flavor) but the meat is lean enough. Pork butt and tenderloin (lomo) will be ok, too. Hope this helps.
Dakal a salamat pu neh. From Tracy, CA
Salamat murin po:)