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How To Make Beef Caldereta? Best Recipe For Homemade & Ingredients Taste Like Restaurant

Filipino kitchens always have beef kaldereta on hand. It is a type of beef stew made with tomato sauce and liver spread. This dish is made with potatoes, carrots, bell peppers, and olives, among other things.

This is a popular dish that is often served at special events. Every Filipino cookbook has a recipe for it. Some people think that kaldereta is the most well-known beef stew in the Philippines.

What is Caldereta?

Calderata, which comes from the Spanish word caldera, which means pot, is another dish that shows how Spanish food has influenced Filipino cooking. Even though it’s made the same way as afritada and Machado and has tomatoes, potatoes, carrots, and bell peppers, this hearty beef stew also has liver spread, shredded cheese, and chili peppers to thicken the sauce and add spice.

Traditionally, kaldereta is made with goat meat, and it is usually made for holidays and other special events. It’s often served as an appetizer (pulutan) at parties and gatherings to go with beer or hard drinks. Over time, though, the dish has become a regular part of dinner, with meats like pork, chicken, and beef is used instead of fish.

How to Cook Beef Kaldereta?

How to Cook Beef Kaldereta
How to Cook Beef Kaldereta

The first step is to cook the beef with garlic and onion in a pan. First, heat oil in a large pot. Cook the beef, garlic, and onion. Keep cooking the beef in the pan until it turns a little bit brown. Add crushed peppercorn and bay leaves. Add liver spread, tomato sauce, and beef broth next.

The beef must be cooked until it is soft. You can do it the way it’s always been done by cooking it in a regular pot on the stove. This takes about an hour to an hour and a half. A pressure cooker is a faster way to get beef to be more tender. It can save you more than half of your time.

Add the vegetables and seasonings now. It’s done after about 10 minutes of cooking. The process of cooking is easy to understand.

The best way to eat beef kaldereta is with warm white rice. I think you should cook the rice while you wait for the meat to soften. When you’re focused on cooking the beef, you might forget to cook the rice.

Beef Kaldereta Recipe

Beef cooked in tomato sauce with liver spread, potato, carrot, olives, and bell peppers. This dish is called Kaldereta by most people.

  • Course: Beef Recipe
  • Cuisine: Filipino Recipe
  • Keyword: beef kaldereta, caldereta, kaldereta, kaldereta recipe
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Servings6: people
  • Calories: 589kcal
  • Author: Vanjo Merano
Beef Kaldereta Recipe & Ingredients
Beef Kaldereta Recipe & Ingredients


  • 2 lbs beef cubed
  • 3 pieces of garlic cloves crushed and chopped
  • 1 piece of onion finely chopped
  • 2 cups beef broth
  • 1 piece of red bell pepper sliced
  • 1 piece green bell pepper sliced
  • 1 cup tomato sauce
  • ½ cup liver spread processed using the blender
  • 1 teaspoon chili flakes
  • 3 pieces of dried bay leaves
  • 2 cups potatoes sliced
  • 2 cups carrots sliced
  • 1/4 cup cooking oil
  •  cup green olives
  • salt and pepper to taste


  • Heat the cooking oil in the cooking pot or pressure cooker.
  • Sauté the onion and garlic.
  • Add the beef. Cook for 5 minutes or until the color turns light brown.
  • Add the dried bay leaves and crushed pepper. Stir.
  • Add the liver spread. Stir.
  • Pour in the tomato sauce and beef broth.
  • Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
  • Add potato and carrots. Cook for 8 to 10 minutes.
  • Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
  • Add salt and pepper to taste
  • Serve Hot. Enjoy!
  • How to serve and store
  • Kalderetang baka tastes great as a main dish with steamed rice or as a pulutan with your favorite hard drinks.
  • Leftovers can be kept in a container with a lid in the fridge for up to three days or frozen for up to two months.
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