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Brief Overview
Kaldereta is one of those dishes that brings people to the table long before the plates are set. It is a slow cooked beef stew from the Philippines, rich and deeply savoury, known for its hearty sauce that comforts as much as it satisfies.
This stew is built around tender cuts of beef simmered until they almost melt apart. Its flavour is shaped by tomatoes, liver spread, and a medley of vegetables that turn the sauce into something smooth and full bodied.
Across the islands, Kaldereta is a favourite for gatherings and family meals. It is food that speaks of care and patience, offering warmth that goes beyond the simple act of eating. Every household has its own way of making it.
What Is Kaldereta
Kaldereta is a tomato based stew where beef is cooked slowly over low heat until the meat is tender and the sauce becomes thick. The dish is commonly prepared with carrots, potatoes, and green peas, creating a full meal in one pot.
Goat and lamb are also used in some parts of the Philippines, while beef has become the most common choice for modern tables. The stew is often served with plain rice which soaks up every bit of the bold and fragrant sauce.
What makes Kaldereta stand out is the richness added by liver spread or liver paste, a distinct layer of flavour that sets it apart from other tomato based stews. This makes the sauce velvety and complex without being heavy.
Ingredients and Taste
The main ingredients are beef, tomatoes, liver spread, carrots, potatoes, onions and garlic. Bell peppers add colour and a mild sweetness. A splash of vinegar or soy sauce is sometimes added to balance out the richness.
The stew has a layered taste that unfolds slowly. At first there is the deep savouriness of the beef and the richness of the sauce. Then comes a mellow sweetness from the vegetables, and a faint tang that brightens the overall flavour.
Chilli peppers are sometimes added, especially in the northern parts of the Philippines, giving a gentle heat to the sauce. Whether mild or slightly spicy, it is always a dish that asks for unhurried eating and a generous plate of rice.
A Taste of History
Kaldereta has its roots in Spanish influence during centuries of colonial presence in the Philippines. The very name comes from the Spanish word for cauldron which hints at the slow cooking method that defines the dish.
Over time, Filipino cooks adapted the recipe to local tastes. Tomatoes became a base, goat meat was used where it was available, and liver spread was introduced for depth. It became a dish that was uniquely Filipino.
Today it is prepared across the country with regional variations. Some versions include olives or cheese, while others stay close to the simplest form. What remains constant is the role it plays in bringing families together.
Kaldereta is more than a stew. It represents an approach to food where time and care are just as important as the ingredients themselves. Every pot tells a story of shared meals, old traditions and flavours that linger long after the last spoonful.
How to Make Filipino Kaldereta (Beef Stew)
Kaldereta is a rich and hearty Filipino stew built on slow cooked beef, tomato sauce, and liver spread, with vegetables and olives lending depth. The dish balances savoury and slightly tangy flavours, with a silky texture that deepens as it simmers. This is a dish that rewards patience and gentle handling. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 1 kg beef chuck or brisket, cut into large cubes
- 3 tbsp oil (vegetable or coconut)
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 2 medium carrots, cut into chunks
- 2 medium potatoes, cut into chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup tinned tomato sauce
- 2 tbsp tomato paste
- 120 g liver spread (authentic canned)
- 2 cups beef stock
- 2 bay leaves
- ½ cup pitted green olives
- 1 red chilli (optional)
- Salt and freshly ground black pepper, to taste
For marinating
- 2 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 1 tsp freshly ground black pepper
For garnish
- Grated cheese (optional)
- Chopped parsley
Cooking Instructions
Step 1: Marinate the beef
To begin, place the beef cubes in a large bowl. Add soy sauce, calamansi juice, and freshly ground black pepper. Mix well so every piece is coated, then cover and marinate for 30 minutes. Move on to preparing the vegetables while the beef rests.
Step 2: Brown the beef
Heat a large heavy pot over medium heat. Add the oil, then brown the beef cubes in batches until all sides take on a deep colour. Avoid overcrowding so the meat sears instead of steams. Transfer browned pieces to a plate and continue to the next step.
Step 3: Sauté aromatics
In the same pot, add a little more oil if needed. Sauté the onion until soft, then add garlic and stir briefly until aromatic. Scrape up any browned bits from the bottom of the pan. Transition to combining the base ingredients.
Step 4: Build the stew base
Stir in the tomato paste, tomato sauce, and bay leaves. Allow them to cook together for 2 to 3 minutes so the tomato paste deepens in flavour. Move on to adding beef and stock.
Step 5: Return beef and add stock
Add the browned beef cubes back to the pot. Pour in the beef stock and stir gently to coat everything. Bring to a simmer. Cover and cook over low heat for about 1 hour, stirring occasionally, until the beef is starting to become tender.
Step 6: Add vegetables and simmer
Once the beef is halfway tender, add carrots and potatoes. Continue simmering for another 30 to 40 minutes, until the vegetables and beef are fork tender. Adjust liquid with a splash of water if it thickens too much. Move to the final seasoning stage.
Step 7: Stir in liver spread
Stir in the liver spread, ensuring it dissolves fully into the sauce to create a rich and silky consistency. Cook for another 10 minutes, stirring occasionally, to allow the flavours to come together. Transition to finishing touches.
Step 8: Add bell peppers and olives
Add the sliced bell peppers, olives, and optional chilli. Cook for 5 minutes only, so the peppers stay slightly crisp. Taste and adjust seasoning with salt and black pepper.
Final step: Serve hot
Serve Kaldereta hot with steamed white rice. Garnish with a little grated cheese and chopped parsley if desired. This dish is even better the next day as the flavours meld. Present in a wide shallow bowl to showcase its vibrant colours.
Variations and substitutions
- Use goat meat (originally used in traditional kaldereta) instead of beef for a more rustic flavour.
- Replace liver spread with smooth pâté if the authentic ingredient is not available.
- Substitute calamansi juice with a mix of lemon and a splash of orange juice.
- If green olives are hard to find, capers can add a similar briny note.
Cooking Tips for Perfect Kaldereta
- Marinating the beef adds a subtle depth of flavour that stands out after slow cooking.
- Always brown the beef well for a rich stew base.
- Simmer gently on low heat to prevent the beef from toughening.
- Add the bell peppers at the end to preserve their colour and freshness.
- Resting the stew overnight enhances flavour; it reheats beautifully.
Kaldereta (Filipino Beef Stew)
Ingredients
For the stew
- 1 kg beef chuck or brisket cut into large cubes
- 3 tbsp oil vegetable or coconut
- 1 large onion finely chopped
- 5 garlic cloves minced
- 2 medium carrots cut into chunks
- 2 medium potatoes cut into chunks
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup tinned tomato sauce
- 2 tbsp tomato paste
- 120 g liver spread authentic canned
- 2 cups beef stock
- 2 bay leaves
- ½ cup pitted green olives
- 1 red chilli optional
- Salt and freshly ground black pepper to taste
For marinating
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lemon juice
- 1 tsp freshly ground black pepper
For garnish
- Grated cheese optional
- Chopped parsley
Instructions
- To begin, place the beef cubes in a large bowl. Add soy sauce, calamansi juice, and freshly ground black pepper. Mix well so every piece is coated, then cover and marinate for 30 minutes. Move on to preparing the vegetables while the beef rests.
- Heat a large heavy pot over medium heat. Add the oil, then brown the beef cubes in batches until all sides take on a deep colour. Avoid overcrowding so the meat sears instead of steams. Transfer browned pieces to a plate and continue to the next step.
- In the same pot, add a little more oil if needed. Sauté the onion until soft, then add garlic and stir briefly until aromatic. Scrape up any browned bits from the bottom of the pan. Transition to combining the base ingredients.
- Stir in the tomato paste, tomato sauce, and bay leaves. Allow them to cook together for 2 to 3 minutes so the tomato paste deepens in flavour. Move on to adding beef and stock.
- Add the browned beef cubes back to the pot. Pour in the beef stock and stir gently to coat everything. Bring to a simmer. Cover and cook over low heat for about 1 hour, stirring occasionally, until the beef is starting to become tender.
- Once the beef is halfway tender, add carrots and potatoes. Continue simmering for another 30 to 40 minutes, until the vegetables and beef are fork tender. Adjust liquid with a splash of water if it thickens too much. Move to the final seasoning stage.
- Stir in the liver spread, ensuring it dissolves fully into the sauce to create a rich and silky consistency. Cook for another 10 minutes, stirring occasionally, to allow the flavours to come together. Transition to finishing touches.
- Add the sliced bell peppers, olives, and optional chilli. Cook for 5 minutes only, so the peppers stay slightly crisp. Taste and adjust seasoning with salt and black pepper.
- Serve Kaldereta hot with steamed white rice. Garnish with a little grated cheese and chopped parsley if desired. This dish is even better the next day as the flavours meld. Present in a wide shallow bowl to showcase its vibrant colours.
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