Beef Caldereta: Rich Tomato and Peanut Stew
Caldereta is the Filipino celebration stew: beef braised in tomato sauce until tender, then enriched with liver spread and peanut butter and finished with potatoes, carrots and bell peppers. The sauce is thick, savory and gently spicy, and it begs for a mountain of rice.
About Beef Caldereta
Caldereta is the Filipino celebration stew: beef braised in tomato sauce until fork-tender, then enriched with liver spread and peanut butter and finished with potatoes, carrots and bell peppers. The name comes from the Spanish caldereta, a stew. The thick, savory, mildly spicy sauce makes it a favorite at fiestas and holidays.
The liver spread and peanut butter are the secret. They melt into the sauce, giving it body and a savory-nutty richness that distinguishes caldereta from other tomato stews. Traditional caldereta is made with goat, but beef is the most common version today.
Ingredient notes
- Beef chuck: becomes tender with a long simmer.
- Tomato sauce: forms the base.
- Liver spread and peanut butter: thicken and enrich.
- Bell peppers and olives: add color and brightness.
Tips for the best Beef Caldereta
- Simmer until tender first. Add the thickeners afterwards.
- Dissolve the spreads. Whisk with hot sauce before adding.
- Add potatoes and carrots later. They hold their shape.
- Finish with peppers. For color and bite.
- Adjust the heat. Add chilies to taste.
What to serve with Beef Caldereta
Serve with a generous amount of steamed rice.
Variations and substitutions
- Goat caldereta: simmer longer.
- Chicken caldereta: shorter cook.
- Spicy: add siling labuyo.
- Without liver: use extra peanut butter.
Storing and reheating
Refrigerate for 4 days or freeze for 2 months.
Frequently asked questions
What does the peanut butter do?
Thickens and enriches the sauce.
Can I skip liver spread?
Yes, but the sauce will be less rich.
What is the difference from mechado?
Caldereta is richer with liver spread.
More Filipino recipes you might like
Bistek, Beef Mechado and Morcon.
