Beef Caldereta: Filipino Beef Stew in Tomato Sauce
Beef caldereta (also spelled kalderita) is a thick beef stew in tomato sauce, with potato, carrot, bell peppers and green peas, finished with liver spread. The beef turns tender, the sauce clings to every piece, and it is built to be eaten with a lot of rice.
About Beef Caldereta
Caldereta is the Filipino fiesta stew. The name comes from the Spanish caldera, a cooking pot, and in the Visayas you will often see it written kalderita. The pattern is always the same: meat browned and stewed slowly in a tomato base, then thickened with liver spread and finished with vegetables cut large, so the pot looks colorful when it reaches the table. Goat was the original meat, but beef is the most common choice today.
Caldereta sits in the same family as Pork Menudo, Chicken Afritada and Beef Mechado. They are all tomato stews with potato and carrot, and they differ in the meat and in one or two ingredients. Liver spread is what marks caldereta: it melts into the sauce and gives it body and a savory depth. Many cooks also stir in a spoon of peanut butter for a nutty finish, or a little cheese, and some make it spicy with chilies. This recipe keeps peanut butter and chili optional, so you can make it plain and homey or rich and hot.
Ingredient notes
- Beef chuck: has enough fat and connective tissue to turn soft and silky after a long simmer. Beef shank, brisket or short rib also work.
- Liver spread: thickens the sauce and gives it a savory, slightly sweet depth. Mashed cooked pork or chicken liver can replace it.
- Peanut butter: optional. It makes the sauce thicker and nuttier, as in many fiesta versions.
- Tomato and tomato sauce: fresh tomato gives brightness and the sauce gives body.
- Potato and carrot: cut large so they hold together after the long cooking.
- Bell peppers and peas: added at the end, so they stay bright and a little firm.
- Green olives and chili: optional, for a salty and spicy edge.
Tips for the best Beef Caldereta
- Brown the beef in batches. Crowding the pan steams the meat instead of searing it, and the browned crust is where much of the flavor comes from.
- Cook the tomato down. Let the tomato and sauce simmer with the onion and garlic until the oil begins to separate, so the sauce tastes rich rather than raw.
- Simmer, do not boil. A low simmer, covered, keeps the beef tender. Keep the lid slightly open near the end to thicken the sauce.
- Add the vegetables in stages. Potato and carrot go in about 25 minutes before the end, peppers and peas in the last 10.
- Stir in the liver spread last. Mix it (and the peanut butter, if using) with a ladle of sauce first so it dissolves smoothly.
What to serve with Beef Caldereta
Serve with plenty of steamed rice. A fried egg or a side of pickled papaya or cucumber salad cuts through the richness.
Variations and substitutions
- Spicy: slice the chilies and add them with the potatoes, or add more to taste.
- With cheese: grate a little cheddar into the sauce at the end, as many caldereta cooks do.
- Goat caldereta: the classic version. Goat needs a longer simmer, about 2 hours.
- Other meats: pork shoulder or chicken make good versions with the same sauce. Chicken needs only about 30 minutes.
- No liver spread: use the peanut butter with a pinch of sugar as the thickener.
Storing and reheating
Caldereta tastes better the next day. Keep it in a covered container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently with a splash of water, since the sauce thickens as it cools.
Frequently asked questions
Is kalderita the same as caldereta?
Yes. Kalderita is a common spelling of caldereta, especially in the Visayas. The dish is the same tomato and liver spread beef stew.
How long does the beef take to get tender?
About 1 hour 15 minutes of gentle simmering for beef chuck. A pressure cooker does it in 35 to 40 minutes.
What can I use instead of liver spread?
Mashed cooked pork liver, or smooth peanut butter with a pinch of sugar.
What is the difference between caldereta and mechado?
Both are tomato beef stews. Caldereta is thickened with liver spread and has bell peppers and often peas, olives or cheese, while mechado is simpler and leans on soy sauce and calamansi.
Why is my sauce too thin?
Simmer it uncovered for the last 10 minutes, and press a few pieces of potato into the sauce, since the starch thickens it.
More Filipino recipes you might like
Beef Mechado, Pork Menudo and Bistek.
