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Beef Kaldereta (Caldereta)

April 23, 2013 by Liza Agbanlog 33 Comments

Beef Kaldereta Beef Kaldereta (Caldereta) is a popular Filipino stew that is served during parties and holidays. There are so many great Filipino stews and a couple of my favorites that I’ve shared before include chicken afritada and pinakbet. Traditionally, kaldereta is made using goat meat. However, goat is not always easily accessible, so beef, chicken or pork may be used instead. Tomato sauce, onion, liver spread, bell pepper and cheese are usually part of the recipe as well.  The purpose of the liver spread is to thicken and add flavor the sauce.

How to make beef kaldereta

The first thing to do in this recipe is to marinate the beef. The marinade consists of vinegar, peppercorns and garlic. After marinating the beef, the beef is drained from the marinade and browned in a heavy pan and set aside. Onions are sauteed in the same pan used in browning the meat until translucent. Then, the pieces of beef are reintroduced into the pan with the onions. The tomato sauce, bay leaf. salt, sugar and water are added to the pan and the whole mixture is simmered for 1 and a half hours to 2 hours. When the beef has achieved the perfect tenderness,  the red pepper, potato, carrot and hot sauce are added. The mixture is left to simmer again for 10 more minutes. Finally, the liver paste and green peas are added and cooked for a final time for 5 minutes. This dish is served with white rice and optionally garnished with shredded cheese.

I loved how this beef kaldereta turned out. The meat was so tender and full of flavor. My family and I enjoyed this wonderful dish for lunch on Sunday and we took some to a dear friend who was not feeling well lately.  I was hoping this appetizing dish would cheer him up.  And I am glad it did!

Beef Kaldereta

Print Recipe
5 from 7 votes

Beef Kaldereta

Beef Kaldereta (Caldereta) is a popular Filipino dish that is served during parties and holidays. This version uses beef as the main protein and incorporates red bell peppers, carrots, potatoes and frozen peas.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Filipino
Servings: 4 servings
Calories: 621kcal
Author: Liza Agbanlog

Ingredients

  • 1 ½ lbs stewing beef cut into 1 inch cubes
  • ½ cup vinegar
  • 6 whole peppercorns crushed
  • 4 cloves garlic crushed
  • 4 tablespoons vegetable oil
  • 1 onion sliced
  • 1 cup tomato sauce
  • 1 bay leaf
  • 2 teaspoons sea salt
  • 1 teaspoon sugar
  • 2 cups water ,or more as needed
  • 1 red bell pepper ,cut into strips
  • 1 small carrot ,peeled and diced
  • 1 potato ,peeled and diced
  • 1 teaspoon Tabasco sauce or your favorite hot sauce
  • ¼ cup liver spread
  • ½ cup frozen peas
  • Grated cheddar cheese ,optional

Instructions

  • In a bowl, combine vinegar, crushed peppercorns and garlic. Stir in the beef, cover with plastic wrap and let marinate in the fridge for 1 hour.
  • While the beef is marinating, prepare all the vegetables needed for this dish.
  • After an hour, remove the beef from the marinade and let it drain for few minutes.
  • Using a heavy pan, brown the beef in hot oil a few pieces at a time. Transfer into a plate and set aside.
  • Using the same pan, sauté the onion until translucent. Return the browned beef to the pan. Add tomato sauce, bay leaf, salt, sugar and water. Bring to a boil, lower the heat, cover and simmer for 1 ½ to 2 hours or until the beef is tender, stirring constantly and adding more water as needed.
  • Add the red pepper, potato, carrot and hot sauce. Cover and simmer for 10 more minutes.
  • Add the liver paste and green peas. Stir and cook for another 5 minutes.
  • Transfer into a serving plate and top with grated cheese, if using.
  • Serve as is or with steamed rice.
  • Enjoy!

Notes

Recipe adapted from the cookbook “Filipino Cooking Here & Abroad”.

Nutrition

Calories: 621kcal | Carbohydrates: 35g | Protein: 52g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 1734mg | Potassium: 1029mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3885IU | Vitamin C: 60.2mg | Calcium: 62mg | Iron: 7.9mg
Nutrition Facts
Beef Kaldereta
Amount Per Serving
Calories 621 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Cholesterol 132mg44%
Sodium 1734mg75%
Potassium 1029mg29%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 7g8%
Protein 52g104%
Vitamin A 3885IU78%
Vitamin C 60.2mg73%
Calcium 62mg6%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Filipino, Popular, Recipes Tagged With: beef, filipino, liver, tomato

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Reader Interactions

Comments

  1. Ruth

    October 19, 2020 at 10:39 pm

    5 stars
    I cooked it today & my family loved it. They said it was better than the last kaldereta recipe I made. Will definitely use the same recipe again next tine. Thanks much for sharing!😊😊😊

    Reply
  2. Vhiely

    July 4, 2020 at 6:18 am

    5 stars
    First time I cooked kaldereta, Marinating it with inegar, I found out that it makes the meat very tender. I really like this technique, I will definitely do it again!

    Reply
  3. Boc Villamor

    June 25, 2019 at 12:43 am

    5 stars
    if you’re one of those who head straight to the comments section before even bothering to read the recipe, you’re doing it right.
    and let me tell you right now you’ve got the best and the most delicious way of preparing caldereta the old fashioned way. believe me when I say this recipe will truly impress.

    for step 1, I marinade mine overnight.

    after straining the beef from the marinade, I strain the garlic as well and include this when I saute the onions.

    I also like to add about a tablespoon of that vinegar when I put in the tomato sauce.

    Reply
  4. agnes ayong

    June 23, 2019 at 4:21 pm

    hi can i use
    sirloin beef in kaldereta

    Reply
    • Liza Agbanlog

      June 25, 2019 at 7:07 pm

      Hi Agnes,
      Yes, you can may sirloin beef to make kaldereta. Sirloin beef requires less cooking time than stewing beef so adjust the cooking time accordingly.

      Reply
  5. Andre Arellano

    August 8, 2018 at 11:50 am

    I have a question about step 5. It says to add the meat back to the pan and cook for 1.5-2 hours but shouldn’t the veggies (red pepper, potato, carrots) also be added in this step to make sure they cook thoroughly? It has them in step 6, but only cooking for 10 min. Just want some clarity. Thanks

    Reply
    • Liza Agbanlog

      August 13, 2018 at 9:21 pm

      Hi Andre,
      Yes, in step 6, the veggies (red pepper, potato, carrots) are added to the pan with the beef and cook for 10 minutes. However, in step 7, the liver spread and green peas are added and the mixture is cook for another 5 minutes. So the veggies are cooked for a total of 15 minutes. which is enough time to cook them. Hope this helps!

      Reply
  6. joel lardizabal

    March 15, 2018 at 9:47 am

    Can you add peanut butter?

    Reply
    • Liza Agbanlog

      March 15, 2018 at 6:41 pm

      Hi Joel,
      I have not used peanut butter in kaldereta but I have seen others used it instead of liver spread.

      Reply
    • Anonymous

      June 30, 2018 at 11:54 pm

      Yes you can, more tasty!

      Reply
    • Anonymous

      October 25, 2018 at 7:38 pm

      That’s for kari-kari!

      Reply
  7. Giovani Fonbuena

    March 3, 2018 at 6:01 pm

    5 stars
    Cooking it right now. Although I tweaked it a little bit, I added some black olives, and I used anchovy paste for saltiness and Umami. It’s my kitchen so I’m doing it my way 🙂 And thanks for the cooking guide.

    Reply
    • Anonymous

      October 13, 2019 at 2:40 pm

      Great, thanks!

      Reply
  8. Anonymous

    January 24, 2018 at 7:59 pm

    Do you have to use liver spread?

    Reply
    • Liza Agbanlog

      January 25, 2018 at 5:12 pm

      If you want, you can omit the liver spread.

      Reply
  9. Francis

    December 24, 2017 at 2:47 am

    5 stars
    Let me try this for christmas.

    Reply
  10. Elsa Gabriel

    October 21, 2017 at 11:34 am

    Are you supposed to add soy sauce ? Or you just used salt for Flavoring?

    Reply
    • Liza Agbanlog

      October 21, 2017 at 1:03 pm

      Hi Elsa,
      You can season to taste with soy sauce or salt at the end of the cooking time.

      Reply
  11. rubt

    August 30, 2017 at 2:31 am

    hello po…ano po ang purpose bakit po imarinate sa vinegar? hindi po ba lalong titigas yung beef meat?

    Reply
    • Liza Agbanlog

      August 30, 2017 at 9:20 pm

      Ok lang imarinate iyong beef sa vinegar for 1 hour. The meat usually starts to toughen after 2 hours. Hope this helps!

      Reply
      • Mags

        November 11, 2018 at 8:13 am

        What’s the purpose of marinating the meat in vinegar??

        Reply
        • Liza Agbanlog

          November 11, 2018 at 10:41 am

          Hi Mags,
          Based on my experience, marinating the meat in vinegar tenderizes the meat.

          Reply
    • Kareen

      November 18, 2017 at 5:55 pm

      Vinegar is acidic that it helps the meat to get tender not toughen. Yun ang nabasa ko. First time to hear vinegar will toughen marinated meat. Marinating can reach up to 24 hours or more

      Reply
      • cora d.

        April 14, 2018 at 11:25 am

        agree with kareen. any acidic ingredients will make the meat tender.

        Reply
  12. Julieta

    August 28, 2017 at 9:38 pm

    5 stars
    Hi Lisa,
    I cook beef Caldereta an weeks ago and my American boyfriend loves it. I use Sheddar cheese instead of liver spread, came out really really well. Thank you for the out standing recipe!!! I’m going to try the pork adobe recipe !! God bless!

    Reply
    • Liza Agbanlog

      August 30, 2017 at 9:11 pm

      Awesome! So glad your boyfriend loved the dish. Take care and hope you are able to try some more recipes.

      Reply
  13. Ryan

    July 13, 2017 at 6:59 am

    What is liver spread

    Reply
    • Liza Agbanlog

      July 18, 2017 at 10:19 am

      Hi Ryan,
      Liver spread is similar to pate and can be bought in a can at any Filipino store. Hope this helps!

      Reply
  14. Pagkaing Pinoy TV

    January 6, 2017 at 1:04 am

    Wow sarap naman po ate. Pwede po ba pork gamitin?

    Reply
    • Liza A

      January 6, 2017 at 7:03 pm

      Yes, you may use pork but make sure adjust the cooking time.

      Reply
      • Vyra O'Shea

        September 23, 2017 at 5:16 am

        hi ate Lisa, what kind of vinegar should we use?

        Reply
        • Liza Agbanlog

          September 23, 2017 at 9:45 am

          Hi Vyra,
          I used the regular white vinegar in this recipe but you may also use coconut vinegar, if you like. Take care and thanks for dropping by!

          Reply
  15. [email protected] Food Recipes

    October 7, 2014 at 1:08 am

    5 stars
    I’ve attended in some fiestas in the past and there has been no fiesta celebration without that Kaldereta that I’ve seen so far. Truly kaldereta is one of the great Filipino dishes. Yes you are right, traditionally the main ingredient is goat meat but I think some folks don’t like the pungent smell of goat so instead they opt for beef. If ever I use goat meat, I boiled it first with lots of water with some laurel leaf and discard the used water, so at least pungent smell of the meat lessened though not totally removed.

    Reply

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Hi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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