This ground beef kaldereta recipe puts a speedy spin on a Filipino favorite. It’s meaty, saucy, cheesy, and cooks in just 30 minutes.
My Ground Beef Kare-Kare was such a hit that I started wondering what other Filipino beef recipes I could simplify. So here we are, with ground beef kaldereta.
Using ground beef makes this Filipino classic a whole lot easier and quicker, with all the flavors of traditional kaldereta. It’s rich, tomatoey, and packed with umami, with a generous helping of hearty vegetables.
Trust me, this one’s going on repeat.
What is Kaldereta?
Kaldereta is a Filipino beef stew with a rich tomato sauce and hearty vegetables. What sets it apart from is the liver spread, which gives the sauce its distinct savory flavor.
The stew has potatoes, carrots, bell peppers, and green peas, plus cheese for an extra-rich sauce. Pile it all over rice, and dinner is served.
I swapped the usual beef chunks for ground beef, so you get all that rich, cheesy kaldereta goodness in just 30 minutes.
Why You’ll Love Ground Beef Kaldereta
This ground beef version makes it easy to enjoy kaldereta any night of the week.
- Cooks in 30 minutes. Ground beef cooks quickly, so there’s no need to wait hours for the meat to get tender.
- Rich and cheesy. Liver spread and cheddar give the tomato sauce a deep, savory flavor.
- Packed with vegetables. Potatoes, carrots, bell pepper, and peas make every serving hearty and colorful.
- Easy to make. Everything cooks in one pan.
- Great for leftovers. Serve it with garlic rice and an egg the next day, or use it for a kaldereta-inspired arroz a la Cubana.
Ingredients
Here’s what you’ll need for this easy ground beef kaldereta:
- Ground beef. I use 90% lean ground beef. If you use a fattier blend, drain the excess grease after browning.
- Onion, garlic, and tomato. These build the savory base of the sauce.
- Tomato sauce. It gives the kaldereta its rich, tangy sauce.
- Liver spread. A classic kaldereta ingredient that adds richness and savory flavor.
- Potato and carrot. Peel and dice them into small, even pieces so they cook quickly.
- Bell pepper. Use red or green, whichever you prefer.
- Green peas. I use frozen peas and thaw them before adding them to the pan.
- Shredded cheese. It melts into the sauce and adds a creamy, cheesy flavor.
- Soy sauce and brown sugar. Soy sauce adds savory flavor, and brown sugar balances the tanginess of the tomato sauce.
- Salt and pepper. Season the beef as it cooks, then adjust to taste before serving.
How to Make Ground Beef Kaldereta
Here’s a quick look at how to make it. You’ll find the full recipe in the card below.
1. Sauté the aromatics: Cook the onion, garlic, and tomato until softened.
2. Sear the ground beef until browned.
3. Make the sauce: Stir in the tomato sauce, liver spread, and water. Add the soy sauce and brown sugar.
4. Cook the vegetables: Add the potatoes and carrots and simmer until almost tender. Add the bell pepper and peas and cook until tender.
5. Add the cheese: Stir in the cheddar and let it melt into the sauce. Taste and adjust the seasonings, then serve with rice.
Tips for the Best Ground Beef Kaldereta
- Let the beef sear. Spread it in an even layer in the hot pan and leave it undisturbed for a minute or two. Those browned bits add more flavor to the kaldereta.
- Dice the vegetables evenly. Small, even pieces help the potatoes and carrots cook at the same rate.
- Adjust the water as needed. Add a splash if the sauce gets too thick. If it’s too thin, let it simmer uncovered for a few extra minutes.
- Make it spicy. Add chopped chili peppers for some heat.
- Swap the protein. Ground pork or ground chicken also works in this recipe.
What to Serve with Kaldereta
A big pile of rice is all you need to soak up that rich tomato sauce, but, here are a few more ways to enjoy them:
- Garlic rice and egg. Serve the kaldereta with sinangag and a fried egg for a silog-style breakfast the next day.
- Pandesal. Scoop up the beef and sauce with soft, warm pandesal (Filipino dinner rolls).
- Arroz a la Cubana. Use the ground beef kaldereta in place of the usual ground beef. Add rice, a fried egg, and fried saba bananas.
How to Store and Reheat
Got leftovers? Ground beef kaldereta tastes just as delicious the next day!
- To store: Let the kaldereta cool, then transfer it to an airtight container. Refrigerate for up to 4 days.
- To reheat: Warm it in a pan over medium-low heat, stirring occasionally, until heated through. Or, microwave individual portions at 1-minute intervals, stirring halfway through.
More Filipino Recipes to Try
Aligue Pasta (Creamy Crabpaste Pasta)
Jollibee Style Honey Ground Beef
Ground Beef Kaldereta (Easy Filipino Recipe)
Ingredients
- ½ medium onion
- 1 medium tomato
- 1 medium potato
- 1 medium carrot
- 1 red or green bell pepper
- 4 cloves garlic
- ½ cup frozen peas
- 1 tablespoon oil
- 1 pound ground beef
- 1½ teaspoons salt or to taste
- ½ teaspoon ground black pepper or to taste
- 1 8-ounce can tomato sauce
- ½ 4.2-ounce can liver spread
- 1 cup water plus more as needed
- 1 teaspoon soy sauce or to taste
- 1-2 teaspoons brown sugar or to taste
- ½ cup shredded cheddar cheese
Instructions
- Prep: Dice the onion, tomato, potato, carrot, and bell pepper; mince the garlic and thaw the peas.
- Heat the oil in a large pan over medium heat. Saute onion, garlic, and tomato until softened, about 5 minutes.
- Add the ground beef, Cook, breaking up the beef with a spoon, until browned and cooked through. Season with salt and pepper.
- Stir in the tomato sauce, liver spread, and water. Season with soy sauce and sugar.
- Add the potato and carrot and bring to a simmer. Cover and cook for 5 minutes, stirring occasionally, until the vegetables are almost tender. Add a splash of water if the sauce gets too thick.
- Add the bell peppers and peas. Cook uncovered for another 2-3 minutes, until vegetables are tender. Add a splash of water if the sauce gets too thick.
- Stir in the cheese and let it melt into the sauce. Taste and season with soy sauce and brown sugar, as needed.
- Serve with rice and enjoy!
