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Home » Recipe Index » Meat and Poultry » Beef Caldereta

Beef Caldereta

Published: Apr 29, 2019 · Modified: Jan 18, 2020 by Lalaine Manalo · This post may contain affiliate links

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Beef Caldereta with beef cubes simmered to perfect tenderness in a spicy tomato sauce. Chockfull of potatoes, bell peppers, and green olives, this classic Filipino stew is hearty, tasty, and perfect for family dinners and special occasions.

kalderatang baka on a red pan
Beef Caldereta

G is not a hard man to cook for; serve him a bowlful of chili or a plateful of bacon and scrambled eggs for dinner and he's a happy camper. He's not a picky eater, but he's not adventurous either.

Almost a decade of shared life and I have yet to convince him to try our pinakbet or sinigang. You should see how his big blue eyes would widen in amazement every time I bust out the green mangoes and shrimp paste from the fridge!

But although he hasn't learned to appreciate Filipino food fully, he does like our adobo, pork BBQ, and this kalderatang baka. He loves to load up his steamed rice with the tender meat and potatoes and the thick spicy sauce!

Beef Caldereta over white rice on a white plate with spoon and fork

What is Caldereta

Calderata, which comes from the word caldera meaning cauldron, is another example of the many Spanish influences in Filipino cuisine. While similar to afritada and mechado in preparation and use of tomatoes, potatoes, carrots, and bell peppers, this hearty beef stew also includes liver spread and shredded cheese to thicken the sauce and chili peppers to add spice.

Kaldereta is traditionally made of goat meat and usually prepared for holidays and special occasions. It's commonly served in parties and get-togethers as an appetizer (pulutan) to accompany beer or hard drinks. Over the years, however, the dish has evolved into a regular dinner fixture, making use of more accessible meats such as pork, chicken, and beef.

What Cuts of Beef to Use for Kalderetang Baka

For best results, use tough, leaner cuts from the front shoulder or the rear muscle which don't have a lot of fat but plenty of collagen-rich connective tissues.

I like bottom round for kalderata and other braised dishes but chuck, bottom eye, and rump roasts are also great choices. Not only are these meat less expensive, but they also break down into melt-in-your-mouth, richly-flavored bites over the low and slow cooking process.

Beef Caldereta in a skillet

Tips on How to Make Beef Caldereta

  • Although most supermarkets sell already cut "beef stew" meat, I prefer to buy the whole roast and cut it myself. The packaged beef stew meat is usually made up of scraps from various cuts of beef and might cook quite differently.
  • To make slicing the roast easier, freeze for a few minutes until partially firm. Cut into uniform sizes to ensure even cooking and trim off as much of the gristle which can be too tough to chew.
  • Give the beef a nice sear to maximize flavor.
  • I like to briefly pan-fry the potatoes and carrots; this simple step helps them hold shape and keep them from falling apart when simmered in the stew.
  • If you want to tone down the spice, scrape off the seeds and veins of the chili peppers before mincing.
kalderatang baka on a red pan
Print Recipe Leave a Comment
4.34 from 42 votes

Beef Caldereta

Beef Caldereta with beef cubes simmered to perfect tenderness in a spicy tomato sauce. Chockfull of potatoes, bell peppers, and green olives, this classic Filipino stew is hearty, tasty, and perfect for family dinners and special occasions.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 448kcal
Author: Lalaine Manalo

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, peeled and chopped
  • 4 cloves garlic, peeled and 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
  • ½ cup green olives, pitted
  • ½ cup liver spread
  • ½ cup cheddar cheese, shredded
  • 1 small green bell pepper, seeded, cored and cut into cubes
  • 1 small red bell pepper, seeded, cored and cut into cubes
  • salt and pepper to taste

Instructions

  • In a wide pan 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 the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
  •  Add beef and cook, stirring occasionally, until lightly browned. 
  • Add tomato sauce, tomato paste, water, and chili peppers. Bring to a boil, skimming scum that may float on top. 
  • Season with salt and pepper to taste. 
  • Lower heat, cover, and cook for about 1 to 1 ½ hours or until beef is tender. 
  • Add potatoes, carrots, and continue to cook until tender.
  • Add liver spread and cheese, stirring to combine until well-distributed. Continue to cook until cheese is melted and sauce is thickened. 
  • Add bell peppers and olives cook for another 1 to 2 minutes until tender yet crisp. Serve hot.

Video

Nutrition

Calories: 448kcal | Carbohydrates: 21g | Protein: 40g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 829mg | Potassium: 1325mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5105IU | Vitamin C: 64.3mg | Calcium: 155mg | Iron: 6.9mg
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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Reader Interactions

Comments

  1. Tina says

    July 12, 2019 at 4:23 pm

    Is it necessary to put the cheese in it?

    Reply
    • Lalaine Manalo says

      July 23, 2019 at 4:44 am

      We like to add cheese for extra creamy flavor but you can omit it if you like 🙂

      Reply
  2. Marilou says

    January 20, 2019 at 7:18 am

    Is that okay if I will not put liver spread?

    Reply
    • Lalaine says

      January 27, 2019 at 5:27 am

      Yes, you skip the liver spread but please note that the consistency of the dish might be a little different as the liver helps thicken the sauce.

      Reply
  3. Lyn says

    July 31, 2018 at 9:16 am

    I will try to make this tonight for supper

    Reply
    • Lalaine says

      August 02, 2018 at 12:43 am

      Enjoy!

      Reply
  4. Beck says

    January 19, 2018 at 9:52 pm

    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.

    Reply
    • Lalaine says

      January 20, 2018 at 9:05 pm

      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 🙂

      Reply
  5. Karrie Joy Ricaplaza says

    January 30, 2016 at 10:59 pm

    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.

    Reply
    • Lalaine says

      January 31, 2016 at 12:01 am

      Thai chili peppers are siling labuyo. You can exclude the pickles if you can't find them 🙂

      Reply
      • Karrie says

        January 31, 2016 at 5:30 pm

        🙂 thank you

        Reply
  6. malou says

    July 27, 2014 at 2:17 pm

    What pork part should I use if I'm going to do the Pork version? Thanks

    Reply
    • Lalaine says

      July 27, 2014 at 3:05 pm

      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.

      Reply
      • malou says

        August 02, 2014 at 9:46 pm

        Dakal a salamat pu neh. From Tracy, CA

        Reply
        • Lalaine says

          August 05, 2014 at 8:15 am

          Salamat murin po:)

          Reply

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Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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