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Beef Kaldereta Recipe

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Beef Kaldereta is a main stay in any

Filipino Kitchen. It is a type of beef
stew cooked with tomato sauce and
liver spread. Ingredients such as
potato, carrots, bell peppers, and
olives are also utilized when cooking
this dish.

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This is a popular dish is served during

special occasions. It is a regular item
in every Filipino cookbook. Some
consider kaldereta as the Philippines
most famous beef stew.

How to Cook Beef

Kaldereta
The first part of the process is to sauté
beef with garlic and onion. Start by
heating oil in wide pot. Cook the
garlic, onion, and beef. Continue to
saute the beef until the color browns
a bit. Add bay leaves and crushed
peppercorn. Continue by adding liver
spread, tomato sauce, and beef
broth.

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The beef needs to be cooked until

tender. You can do it the traditional
way by cooking it in a regular cooking
pot over the stove top. This takes
around 60 to 90 minutes. A faster way
to tenderize beef is to cook it using a
pressure cooker. It can save you time
by more than half.

Go ahead and add the vegetables

and seasonings. Cook for around 10
minutes and it’s done. The cooking
process is simple and straightforward.

Beef Kaldereta is best eaten with

warm white rice. I suggest cooking the
rice while waiting for the meat to
tenderize. You might forget the rice
when you tend to be focused in
cooking the beef.

Kaldereta Versions
Different types of protein can be used
to make kaldereta. Goat meat and
pork are widely used aside from beef.
Chicken can also be utilized using this
recipe.

Beef Kaldereta Recipe

I like to put more ingredients when

cooking this dish during special
occasions. Pitted green olives is one
of my favorites. When cooking
kaldereta as a pulutam, I add
chopped chili peppers. This is what I
usually do when making my
Kalderetang kambing.

There are several versions of

kaldereta. This recipe that I am
sharing today just happens to be the
one that I grew-up eating. It the
version that makes use of liver spread
and tomato sauce. Liver spread is an
ingredient similar to liver pate.

Kaldereta with Peanut Butter – there

are regions in the Philippines that
makes use of peanut butter instead of
liver spread. I think that it is also good.
In fact, I made a version of it using
goat meat. Check out this
Kalderetang Kambing with Peanut
Butter Recipe. It will be great if you
can give me a feedback.

Kaldereta sa Gata (with coconut milk)

– a popular version of kaldereta
outside of Metro Manila involves the
use of coconut milk. I think that it is
really good. This is a rich and creamy
version of kaldereta that is best done
spicy, in my opinion. I enjoyed every
bite of it. Check it out.

My Christmas Kaldereta has

shredded cheese along with most of
the ingredients that I used in this
recipe. This is what the kids love most.
There is something with the cheese
that makes the dish more interesting. I
encourage you to try it.

Alternative ingredients
Pinoy Beef Kaldereta

Use fresh liver if liver spread is not

available. I prefer pig’s liver over that
of the cow’s. It is best to puree it using
a food processor before cooking.

Ripe fresh tomatoes and canned

diced tomato can be used as a
replacement for tomato sauce.
Stewed tomato works too.

Try this Beef Kaldereta Recipe. Let me

know what you think.

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Print Pin

4.80 from 5 votes

Beef Kaldereta Recipe

Beef stewed in tomato with potato, carrot,
olives, bell peppers, and liver spread. This
dish is popularly known as Kaldereta.

Course Beef Recipe

Cuisine Filipino Recipe
Keyword beef kaldereta, caldereta,
kaldereta, kaldereta recipe

Prep Time 10 minutes

Cook Time 1 hour
Total Time 1 hour 10 minutes

Servings 6 people
Calories 589kcal
Author Vanjo Merano

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Ingredients
907.18 g beef cubed
3 pieces garlic cloves crushed and
chopped
1 piece onion finely chopped
480 g beef broth
1 piece red bell pepper sliced
1 piece green bell pepper sliced
245 g tomato sauce
40.5 g liver spread processed using
blender
1 teaspoon chili flakes
3 pieces dried bay leaves
420 g potatoes sliced
256 g carrots sliced
56 g cooking oil
90 g green olives
salt and pepper to taste
US Customary - Metric

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Instructions
1. Heat the cooking oil in the cooking pot
or pressure cooker.
2. Sauté the onion and garlic.
3. Add the beef. Cook for 5 minutes or
until the color turns light brown.
4. Add the dried bay leaves and crushed
pepper. Stir.
5. Add the liver spread. Stir.
6. Pour-in the tomato sauce and beef
broth.
7. Cook the beef until it becomes tender
(about 30 mins if using a pressure
cooker, or 1 to 2 hours if using an
ordinary pot).
8. Add potato and carrots. Cook for 8 to 10
minutes.
9. Put the green olives and bell peppers in
the cooking pot. Stir and continue to
cook for 5 minutes more.
10. Add salt and pepper to taste
11. Serve Hot. Enjoy!

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Nutrition
Serving: 6g | Calories: 589kcal |
Carbohydrates: 20g | Protein: 30g | Fat: 42g
| Saturated Fat: 12g | Cholesterol: 109mg |
Sodium: 903mg | Potassium: 1135mg | Fiber:
5g | Sugar: 6g | Vitamin A: 9150IU | Vitamin
C: 65.8mg | Calcium: 89mg | Iron: 6.5mg

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Watch How to Cook Beef

Kaldereta

Beef Kaldereta

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Comments

Melanie says
May 1, 2021 at 11:49 am

I’m away at college and missing the

yummy cooking, so I tried this recipe!
Tastes like my mama thank you!!!!

Reply

Vanjo Merano says

May 1, 2021 at 2:17 pm

Melanie, you are welcome. Thanks

for trying the recipe.

Reply

Felesse says
April 17, 2021 at 1:48 am

I cooked this for the 3rd time, followed

all the ingredients, instructions and it
was superb as always! I never put
liverspread because I can’t find it here
in our city even on Asian stores
nearby. Aside from using beef cubes, I
also used beef short ribs and after
simmering it for 1.5hrs it will fall of the
bone! Thank you for this recipe!

Reply

malou says
September 10, 2018 at 4:59 am

can I use beef brisket for beef

caldereta?

Reply

Rey U. says
September 8, 2018 at 11:35 pm

Dapat pala i pressure cooker muna

yung beef bago ihalo liver spread and
tomato sauce.

Reply

Lexy says
February 25, 2018 at 3:49 pm

Thanks for the recipe! This bring back

memories, my grandma used to cook
this everytime there’s a special
occasion like “fiesta”. Not adding the
green olives. I had my mom send me
the filipino brand liver paste (RENO)
from PHI cause it’s so hard to find that
in asian stores here in the US plus it
taste better too in my opinion. Thanks
again for all your recipes!

Reply

nedy says
August 22, 2016 at 6:58 am

Hi Vanjo,
Just to say thank you for this recipe
beef caldereta its so delish yummy!
God bless you always ?

Reply

Vanjo Merano says

 Vanjo Merano says
August 22, 2016 at 8:07 pm

Nedy -- I appreciate the feedback.

You are welcome.

Reply

Aida says
August 18, 2016 at 6:07 pm

A blessed day Vanjo,

I followed your recipe and I can’t

never go wrong. Thank you so much.
May God bless you with good health
and good things in abundance

Peace & blessings

Reply

Vanjo Merano says

August 18, 2016 at 6:27 pm

Thank you for the nice words, Aida.

It is much appreciated.

Reply

aya says
September 10, 2015 at 3:18 am

Hi Vanjo,

Regarding the pressure cooker I have

one from Standard appliances and in
their instruction booklet have specific
levels of heat to use during cooking.
I’m just wondering if you heated the
oil on high and kept it there for the
whole duration in cooking? Just
confused on whether to set the heat
first to high for the oil then move on to
the lowest temp for the whole cooking
time. Your insight is highly
appreciated thank you!!!

Reply

Vanjo Merano says

August 19, 2016 at 10:32 am

Hi Aya, the rule of thumb when

cooking Filipino stews is to set the
heat to high when sauteing the
armatics (these are the onion and
garlic). Continue to cook in high
heat while bronwing the meat. This
includes steps 3 to 6 above. Once
the broth and/or tomato sauce is
added and it starts to boil, this is
the right time to adjust the heat to
low or even to a simmer. Doing this
will slow cook the meat overtime
making it tender. More flavor are
also extracted from the meat
during this process.

Reply
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