Beef Caldereta

A rich and hearty Filipino classic, beef caldereta is a slow-simmered tomato-based stew made with tender beef, potatoes, carrots, and peppers, brought together in a deeply savoury sauce. What sets this dish apart is the addition of liver spread, giving it a signature richness and depth, alongside a gentle kick from Garlic Chilli Paste. Comforting, bold, and full of flavour, it’s a one-pot dish perfect for cosy nights or sharing with family over rice.

Beef Caldereta

Beef caldereta—tender beef in a rich tomato and liver sauce with vegetables. Hearty, comforting and full of flavour.

Author
RoniB's Kitchen
Servings
4
Category
Main
Cuisine
Filipino

Ingredients

  • 2 tbsp cooking oil
  • 1 kg beef brisket cubed
  • 5 cloves garlic roughly chopped
  • 1 piece onion sliced
  • 1 piece red pepper cut in small squares
  • 1 piece green pepper cut in small squares
  • 2 pieces carrots sliced
  • 250 grams baby potatoes
  • 500 ml beef stock
  • 1 can chopped tomatoes
  • 1 can liver spread (alternative: liver sausage)
  • 1 tbsp RoniB's Kitchen Extra Hot Garlic Chilli Paste (add more if desired)
  • salt to taste black pepper to taste
  • soy sauce cane or palm vinegar
  • RoniB’s Kitchen Garlic Chilli Paste
  • pinch of salt
  • pinch of ground pepper
  • pinch of sugar

Directions

  1. Heat up oil in a deep casserole.
  2. Fry the beef cubes until lightly browned and set aside. You may have to do this in batches.
  3. Fry the garlic and onions until fragrant.
  4. Add the beef and beef stock over high heat. Once it starts to boil, lower to medium heat, cover and cook until beef is tender (about 1 hour)
  5. Add water if the stock is getting low and the beef is not yet tender.
  6. Add the potatoes, carrots, red and green bell peppers and chopped tomatoes.
  7. Cook for about 30 minutes or until the potatoes are soft.
  8. Add the liver spread and RoniB's Kitchen Extra Hot Garlic Chilli Paste. Do not cover.
  9. Simmer for about 10 minutes or until sauce thickens.
  10. Add salt and pepper to taste.
  11. Serve with rice. You may also want to try this with atchara (Filipino pickle made with green papaya).
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