Filipino Kaldereta Recipe with Tender Beef and Rich Sauce

Filipino kaldereta is a tomato-braised stew, commonly made with beef or goat, and served with rice. This beef version gets its deep, savory character from liver spread, while potatoes, carrots, bell pepper, and olives make it a hearty one-pot meal. Kaldereta varies from cook to cook; the sauce can be mild or spicy, and some versions include cheese.

Ingredients

2½ lb (1.13 kg) beef chuck, cut into 1¼-inch (3 cm) cubes
1¼ tsp (7 g) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
5 garlic cloves, minced, about 1½ tbsp (15 g)
1½ cups (360 ml) tomato sauce
3 cups (720 ml) low-sodium beef broth
1 tbsp (15 ml) soy sauce
2 dried bay leaves
½ cup (120 g) Filipino liver spread
1 lb (450 g) Yukon Gold or waxy potatoes, peeled if desired and cut into 1-inch (2.5 cm) chunks
8 oz (225 g) carrot, peeled and cut into ½-inch (1 cm) rounds
1 large red or green bell pepper, about 7 oz (200 g), seeded and cut into strips
½ cup (75 g) pitted green olives, drained
¼ tsp (0.5 g) crushed red pepper flakes, or 1 small fresh chile, sliced, optional
½ cup (55 g) finely grated cheddar cheese, optional
Steamed rice, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels so it browns instead of steaming. Season it with 1 teaspoon of the salt and the black pepper. Chop the onion and garlic, cut the potatoes and carrots, and slice the bell pepper. Keeping the vegetables in pieces of similar size helps them cook evenly. The listed 25 minutes of prep includes this chopping and seasoning; have the broth and remaining ingredients ready before you start cooking.
Brown the beef, about 10 minutes. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add the beef in a single layer, working in batches if necessary. Brown the pieces on several sides, turning them as they color; crowded meat releases moisture and will not develop the same browned surface. Transfer each batch to a plate. A little sticking is fine, but lower the heat if the browned bits begin to burn.
Cook the aromatics, about 5 minutes. Reduce the heat to medium. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomato sauce and soy sauce, scraping up the browned bits from the bottom of the pot. Return the beef and any accumulated juices to the pot, then pour in the broth. Add the bay leaves and optional pepper flakes or sliced chile.
Braise until the beef is nearly tender, about 90 minutes. Bring the liquid to a gentle boil, then reduce the heat so it simmers slowly. Cover the pot, leaving the lid slightly ajar if the sauce is bubbling too vigorously. Stir every 20 to 30 minutes and check that the bottom is not scorching; add a splash of water if the liquid level gets too low. After 90 minutes, check a large piece with a food thermometer: whole cuts of beef must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Kaldereta is usually cooked beyond that point for tenderness, so continue simmering if the beef still feels firm when pierced with a fork.
Add the potatoes and carrots, about 20 minutes. Stir in the potatoes and carrots, cover the pot again, and keep the stew at a gentle simmer. Stir once or twice so the vegetables cook in the sauce rather than sitting above it. They are ready when a knife passes through easily but they still hold their shape. If the beef needs extra braising, give it that time before adding the vegetables so they do not turn mushy.
Finish the sauce, about 10 minutes. In a small bowl, loosen the liver spread with a ladleful of hot cooking liquid, then stir the mixture back into the pot. Add the bell pepper and olives and simmer uncovered for about 10 minutes, until the pepper is tender-crisp and the sauce looks glossy. Taste and adjust with the remaining salt, more pepper, or a little extra chile. If using cheese, stir it in now until melted. Remove the bay leaves and serve hot.

Tips

Choose a braising cut. Beef chuck has enough connective tissue to become tender during a slow simmer. Cut it into even pieces and avoid lean steak cuts, which can turn dry before the sauce has time to develop. If the beef is not fork-tender at the 90-minute check, keep simmering in 15-minute increments before adding the vegetables.
Find a workable liver-spread substitute. Filipino liver spread is sold in some Asian groceries, but availability varies. If you cannot find it, mix 2 tablespoons (30 g) tomato paste with 2 tablespoons (30 g) finely mashed cooked mushrooms and stir that into the stew. It adds savory depth and body, but the finished sauce will not have the distinct liver flavor of the original ingredient.
Keep the simmer gentle. A hard boil can make beef tighten and break potatoes apart. Look for occasional small bubbles, and stir along the bottom of the pot as the sauce thickens. Use low-sodium broth because the soy sauce, liver spread, olives, and cheese can all contribute salt.
Adjust the sauce at the end. If it is thinner than you like, simmer uncovered for a few minutes. If it has reduced too much, add broth or water a little at a time. Taste only after the liver spread and olives have been added, since seasoning earlier can leave the finished stew too salty.

Serving Suggestions

Serve kaldereta in shallow bowls with steamed white rice, which soaks up the tomato-and-liver sauce. For a meal with more vegetables, add a simple side of sautéed greens, steamed green beans, or sliced cucumber dressed with vinegar. Put extra sliced chile on the table for anyone who wants more heat, and offer lemon or calamansi wedges if you enjoy a bright, citrusy finish. Because the stew is rich and filling, modest rice portions and a crisp, lightly dressed side make a balanced plate without competing with its savory sauce.

Variations

Make it spicier: Add a sliced fresh chile with the bell pepper, or increase the crushed red pepper flakes. For a milder pot, leave both out and let people add heat at the table. The spice level varies across home versions, so use an amount that suits your diners.

Use goat instead of beef: Goat is a traditional choice in some versions. Substitute 2½ lb (1.13 kg) goat stew meat and follow the same method, allowing extra simmering time if it is not tender at the 90-minute check. Whole cuts of goat should reach 145°F (63°C) and rest for 3 minutes for the USDA FSIS safe minimum; the stew will generally cook longer to soften the meat.

Finish with cheese or peas: Cheddar stirred in at the end gives the sauce a creamier, richer finish; leave it out for a more tomato-forward stew. For a little sweetness and color, stir in ½ cup (75 g) frozen peas during the final 5 minutes. Add them near the end rather than with the potatoes so they stay bright and do not overcook.

Use another cut of beef: Beef shank can add a fuller, gelatin-rich sauce, but it may need a longer braise and can contain bones. Keep the same gentle-simmer method, check tenderness as it cooks, and remove bones before serving. Do not rely on the printed total time if you choose a cut that takes longer to soften.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in airtight portions for about 2 to 3 months; potatoes may soften a little after freezing, but the sauce and beef reheat well. Thaw frozen kaldereta in the refrigerator, not on the counter.

Reheat only the amount you plan to serve in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. Heat until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. You can also microwave a portion in a covered, microwave-safe dish, stirring partway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

What is Filipino kaldereta?

Kaldereta is a Filipino stew commonly made with goat or beef braised in a tomato-based sauce. Liver spread is a familiar ingredient in many versions, adding savory flavor and a thicker texture. Potatoes, carrots, peppers, olives, and sometimes cheese are also common, though exact ingredients and spice levels differ among households and regions.

Can I make kaldereta without liver spread?

Yes. The stew will still be flavorful without it, though the sauce will be less rich and will not have the same distinctive savory note. Use the tomato-paste-and-mushroom substitute in the Tips section, or simply leave it out and simmer the sauce uncovered briefly to thicken it. Taste before adding extra salt.

How do I know when the beef is tender?

A food thermometer confirms that the beef has passed the USDA FSIS safe minimum temperature, but tenderness is a separate check. Once the beef is safely cooked, pierce a larger piece with a fork: it should yield easily without falling apart. If it resists, keep the covered stew at a gentle simmer and check again after 15 minutes.

Can I make this ahead?

Yes. Cook the stew, cool it promptly, and refrigerate it within 2 hours. The flavors meld as it rests, and it reheats well with a little added broth. For the neatest vegetable texture, you can cook the beef and sauce ahead, refrigerate them, then add freshly cut potatoes and carrots while reheating and simmer until tender. Bring the finished stew to 165°F (74°C) before serving.

Can I cook kaldereta in a slow cooker?

Yes, but brown the beef and soften the onion and garlic in a skillet first for better flavor. Transfer them to the slow cooker with the tomato sauce, broth, soy sauce, bay leaves, and chile; cook on low until the beef is tender, usually about 7 to 8 hours depending on the cooker and cut. Add potatoes and carrots for the final 2 to 3 hours, then stir in liver spread, peppers, and olives near the end. Check safe temperature and tenderness rather than relying on the clock alone.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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