Beef caldereta is the undisputed king of Filipino party dishes. Rich, hearty, and deeply flavorful, this beef stew is a celebration in a bowl—tender chunks of beef slow-cooked until melt-in-your-mouth tender, potatoes and carrots that soak up the savory sauce, and a signature hint of liver spread that adds an irreplaceable depth of flavor.
Every family has their own version, but the constants are the same: a thick, tomato-based sauce, a touch of heat from chili peppers, and the festive addition of olives and bell peppers. Traditionally served at birthdays, fiestas, and Christmas gatherings, caldereta is the kind of dish that brings everyone to the table. Serve it with steaming white rice, and you have a meal that’s pure comfort.
Ingredients
For the Beef Caldereta:
- 2 lbs (900g) beef chuck or brisket, cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 can (15 oz / 425g) tomato sauce
- 2 tablespoons tomato paste
- 1 cup (240ml) beef broth or water
- 2 tablespoons liver spread or liver paste
- 2 tablespoons soy sauce
- 2 bay leaves
- 1 teaspoon black pepper
- ½ teaspoon salt, plus more to taste
- ¼ cup green olives (optional)
- 1-2 bird’s eye chilies or red pepper flakes (optional, for heat)
For Serving:
- Steamed white rice
- Fresh parsley or green onions, chopped, for garnish
Instructions
1. Sear the Beef: Pat the beef cubes dry with paper towels. Season with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef until golden brown on all sides, about 3 to 4 minutes per batch. Remove and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add the onion to the pot and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
3. Build the Sauce: Return the seared beef to the pot. Add the tomato sauce, tomato paste, beef broth, soy sauce, bay leaves, and black pepper. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
4. Add Vegetables: Add the potatoes and carrots. Continue to simmer for another 15 to 20 minutes until the vegetables are tender.
5. Add Liver Spread and Finishing Ingredients: Stir in the liver spread, bell peppers, olives (if using), and chilies (if using). Simmer for another 10 minutes, uncovered, until the sauce thickens and the bell peppers are tender-crisp. Taste and adjust seasoning with additional salt if needed.
6. Serve: Transfer to a serving bowl. Garnish with fresh parsley or green onions. Serve hot with steamed white rice.
This Beef Caldereta is a celebration of Filipino cooking—rich, hearty, and deeply satisfying.
