Beef kaldereta has fall-apart tender beef and hearty vegetables in a rich tomato sauce, and topped with cheese for more indulgence. Don’t forget the rice!
It’s one of my favorite Filipino dishes, right up there with kare-kare and pochero.
You get tender, fatty beef, hearty potatoes & carrots, and sweet bell peppers, all simmered in a rich, delectable tomato sauce.
A generous sprinkle of cheese at the end brings everything together.
It takes a while to cook, but the tender, fall-apart beef makes it worth every minute.
What Is Beef Kaldereta?
Beef kaldereta is a Filipino stew made with tender, fatty beef in a rich tomato-based sauce.
It’s loaded with potatoes, carrots, and bell peppers. You might find green peas in there too.
But what really makes kaldereta different from your typical beef and tomato stew is the secret ingredient: liver spread. It melts right into the sauce, making it thicker, richer, and packed with savory flavor. You don’t really taste the liver on its own, but you’d notice if it wasn’t there.
Cheese is another popular addition. It melts into the sauce at the end, adding creaminess and even more richness.
And like most Filipino dishes, every family has their own version. Some add peanut butter for a nuttier sauce, while others swear by sweet pickles or pickle relish for a little sweetness and tang.
Beef Kaldereta Ingredients
Here’s what you’ll need to make beef kaldereta:
- Beef. Short ribs, beef ribs, chuck roast, brisket, or beef shank all work well. Choose a cut with some fat and connective tissue so it gets tender as it simmers.
- Marinade. You’ll need vinegar, garlic, salt, and coarsely ground black pepper to season the beef before cooking.
- Onion, garlic, and tomatoes. These create the flavor base for the sauce.
- Tomato sauce. Gives the kaldereta its rich tomato flavor.
- Liver spread. Thickens the sauce and gives kaldereta its signature savory flavor.
- Vegetables. You’ll need potatoes, carrots, and both red and green bell peppers. You can also add green peas for more color.
- Shredded Cheddar cheese. Adds creaminess to the sauce.
How to Cook Beef Kaldereta
Beef kaldereta takes some time to cook, but most of it is hands-off while the beef simmers. Here’s how to make it:
1. Marinate the Beef
Combine the beef with vinegar, garlic, salt, and black pepper. Cover and marinate for 1 hour.
2. Brown the Beef
Heat oil in a large pan over medium-high heat. Brown the beef on all sides, working in batches if needed. Remove and set aside.
3. Brown the Vegetables
In the same pan, brown the potatoes, carrots, and bell peppers for a few minutes, then remove and set aside.
4. Sauté the Aromatics
In the same pan, sauté the onion, garlic, and tomatoes until softened.
5. Simmer Until Tender
Return the beef to the pot and add the water. Bring to a boil, then reduce the heat, cover, and simmer for 1 to 1 1/2 hours. Add more water, 1 cup at a time, if needed.
6. Add the Sauce
Once the beef is mostly tender, stir in the tomato sauce and liver spread. Continue simmering until the beef is fork-tender and the sauce has thickened.
7. Finish the Kaldereta
Stir in the cheese until melted. Add the browned potatoes, carrots, and bell peppers and cook for 2-3 minutes, just until heated through. Season with salt and pepper to taste. Serve with rice and enjoy!
Tips for the Best Beef Kaldereta
- Beef options. You can make beef kaldereta with short ribs, beef ribs, chuck roast, brisket, or beef shank. Cuts with good marbling and connective tissue work especially well because they get tender with a long, slow simmer.
- Don’t wanna fry the veggies? Add the potatoes and carrots once the beef is almost tender and let them simmer in the sauce for about 10-15 minutes. Add the bell peppers during the last 3-5 minutes so they don’t get too soft.
- Add more vegetables. For a pop of color, stir in about 1/2 cup green peas during the last few minutes of cooking. You can also add green olives at the end for a salty, briny bite.
- Try other kaldereta variations. Some add peanut butter for a richer, slightly nutty sauce, while others add sweet pickles for a sweet and tangy flavor. If you want to try them, add 2-3 tablespoons of creamy peanut butter or relish along with the tomato sauce and liver spread.
How to Store and Reheat Leftovers
To Store: Let the beef kaldereta cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm the kaldereta in a pot over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave individual portions until hot.
More Asian Dinner Recipes You Have to Try
Beef Kaldereta Recipe (Filipino Beef Stew)
Ingredients
- 3 pounds beef short ribs, beef ribs, chuck roast, brisket, cut into cubes
- 2 tablespoons vinegar
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 3 tablespoons neutral oil divided
- 1 medium onion diced
- 5 cloves garlic minced
- 2 medium tomatoes diced
- 2 cups water plus more as needed
- 1 8-ounce can tomato sauce
- 1 can liver spread
- 2 medium potatoes peeled and cut into chunks
- 2 medium carrots cut into chunks
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- ½ cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Add the beef to a large bowl with the vinegar, garlic, salt, and coarsely ground black pepper. Toss well, cover, and marinate for 1 hour.
- Heat oil in a large pan over medium-high heat. Brown the beef on all sides, working in batches if needed. Remove and set aside.
- Add more oil to the pan if needed. Brown the potatoes, carrots, and bell peppers for a few minutes. Remove and set aside.
- Sauté the onion, garlic, and tomatoes until softened.
- Return the browned beef to the pot. Add water and bring to a boil. Reduce the heat, cover, and simmer for about 1 to 1 1/2 hours, or until the beef is tender. Stir occasionally and add more water, 1 cup at a time, if the pot starts to dry out.
- Once the beef is mostly tender, stir in the tomato sauce and liver spread. Continue simmering until the beef is fork-tender and the sauce has thickened. Stir occasionally so the bottom doesn’t burn.
- Stir in the cheese until melted into the sauce. Add the browned potatoes, carrots, and bell peppers. Season with salt and pepper to taste. Cook for 2-3 minutes, or until vegetables are heated through.
- Serve with rice and enjoy!
One Response
My fave!