Beef Caldereta is more than just a dish—it’s a beloved part of Filipino celebrations and everyday comfort meals. This savory, slow-simmered stew brings people together with its deep layers of flavor and vibrant presentation. Traditionally served at family gatherings, fiestas, and special holidays, Caldereta is a recipe passed down through generations and proudly prepared when something special is on the table.
What makes this dish stand out is its rich, slightly spicy tomato-based sauce, thickened with liver spread and cheese for extra depth. Combined with tender chunks of beef, hearty vegetables, and the briny pop of green olives, Caldereta is a meal that’s both rustic and indulgent. The use of chili peppers gives it a bold kick, but the spice can easily be adjusted depending on your preference. While it does take some time to cook, most of that time is hands-off, allowing the ingredients to slowly come together into something comforting and irresistible.
Whether served over steamed rice or eaten with crusty bread, Beef Caldereta is a full-flavored experience that feels both homey and festive. It’s a must-try for anyone who enjoys robust, stew-style dishes with a cultural twist.
Servings: Makes approximately 6 servings
Ingredients
¼ cup canola oil
2 large potatoes, peeled and cubed
2 large carrots, peeled and cubed
1 onion, chopped
4 garlic cloves, minced
2 pounds bottom round beef, cut into chunks
2 cups tomato sauce
2 tablespoons tomato paste
2 cups water
10 Thai chili peppers, minced (adjust to taste)
½ cup green olives
½ cup liver spread
½ cup shredded cheddar cheese
1 small green bell pepper, cubed
1 small red bell pepper, cubed
Salt and black pepper to taste
Instructions
In a large pan, heat oil over medium heat. Add the potatoes and carrots, cooking them until they’re lightly golden. Remove and drain on paper towels.
Remove excess oil, leaving about 2 tablespoons in the pan. Sauté onions and garlic until softened.
Add the beef and cook until browned on all sides. Pour in the tomato sauce, tomato paste, and water. Add the minced chili peppers. Bring the mixture to a boil, skimming off any foam that rises.
Season with salt and pepper, reduce the heat, cover, and simmer for 1 to 1½ hours until the beef becomes tender.
Return the cooked potatoes and carrots to the pot, stirring gently. Simmer until vegetables are tender.
Add liver spread and cheese. Stir until both are melted and fully incorporated into the sauce.
Lastly, add the bell peppers and olives. Cook for another 1–2 minutes, just until the peppers are tender-crisp. Serve hot.
Nutritional and Dietary Notes
This dish is high in protein due to the beef and includes a variety of vegetables that contribute fiber and essential nutrients. The tomato-based sauce provides antioxidants, while the cheese and liver spread add richness and flavor, along with extra fat and sodium. While delicious, Caldereta can be heavy, so those watching their cholesterol or sodium intake may want to reduce the cheese and liver spread or serve it with a light side dish. It’s naturally gluten-free, provided all ingredient labels are checked.
Sharing and Commenting is Caring
Tried this flavorful Caldereta and loved it? Share your version, tweak, or serving suggestion in the comments! Your feedback brings life to this recipe and helps others in the kitchen. Don’t forget to share it with friends and family who enjoy a good, hearty stew. Let’s keep cooking together!