Caldereta Filipino Beef Stew with Potatoes and Peppers

Caldereta is a Filipino beef stew simmered in a rich tomato sauce, often with liver spread, potatoes, bell peppers, and olives. It is a comforting, hearty dish served with rice, and its balance of tender beef, savory sauce, and bright peppers makes it just as welcome for a family dinner as for a celebration; ingredients and seasoning vary by region and household.

Ingredients

2 1/2 lb beef chuck, cut into 1 1/2-inch cubes (1.13 kg)
1 1/2 tsp fine salt (9 g), plus more to taste
1/2 tsp freshly ground black pepper (1 g)
2 tbsp neutral oil, such as canola oil (30 ml)
1 large yellow onion, finely chopped, about 1 1/2 cups (225 g)
5 garlic cloves, minced (about 15 g)
2 tbsp tomato paste (30 g)
1 1/2 cups tomato sauce (360 ml)
2 cups unsalted beef broth (480 ml), plus a little more if needed
1 tbsp soy sauce (15 ml)
2 bay leaves (about 0.2 g)
1/2 cup Filipino liver spread (about 120 g); or use smooth chicken liver pâté for a similar savory richness
1 lb waxy potatoes, peeled and cut into 1-inch chunks (450 g)
1 medium carrot, cut into 1/2-inch rounds (about 120 g)
2 bell peppers, preferably one red and one green, cut into 1-inch pieces (about 300 g total)
1/2 cup pitted green olives, drained (75 g)
1 cup frozen peas (145 g)
1/4 tsp red pepper flakes, optional (0.5 g)
1/2 cup grated cheddar or Filipino quick-melting cheese, optional (55 g)

Instructions

Prepare the ingredients. Pat the beef dry with paper towels so it browns instead of steaming. Season it with the salt and black pepper. Chop the onion, garlic, potatoes, carrot, and peppers before you begin cooking; keeping the vegetables in fairly even pieces helps them cook at the same rate.
Brown the beef. Heat the oil in a heavy Dutch oven or large, sturdy pot over medium-high heat. Working in two or three batches, brown the beef on at least two sides, about 3 to 4 minutes per batch. Avoid crowding the pot, which can make the meat release liquid and turn gray rather than brown. Transfer browned beef to a plate. If the pot looks dry between batches, add a teaspoon of oil.
Cook the aromatics. Reduce the heat to medium. Add the onion and cook for 4 to 5 minutes, stirring and scraping up browned bits, until it softens. Add the garlic and tomato paste and stir for about 1 minute, just until fragrant and the paste darkens slightly. Do not let the garlic scorch.
Build the sauce. Pour in the tomato sauce and beef broth, then add the soy sauce and bay leaves. Stir to loosen any browned bits from the bottom of the pot. Return the beef and any juices on the plate to the pot. Bring the liquid to a gentle boil, then lower the heat so it bubbles softly. Cover with the lid slightly ajar.
Braise until the beef is tender. Simmer gently for 1 hour 30 minutes, stirring every 20 to 30 minutes. Keep the liquid at a quiet simmer, not a hard boil; vigorous boiling can make the outside of the beef tough before the connective tissue has time to soften. If the sauce gets very thick before the meat is tender, add broth or water 1/4 cup (60 ml) at a time. The beef should be easy to pierce with a fork, though it does not need to fall apart.
Stir in the liver spread and root vegetables. Add the liver spread and stir until it dissolves into the sauce. Add the potatoes and carrot, making sure the chunks are mostly submerged. Cover again and simmer for 20 minutes, or until the potatoes are nearly tender when pierced with a knife.
Finish with peppers and olives. Add the bell peppers, olives, peas, and red pepper flakes if using. Simmer uncovered for about 10 minutes, stirring gently once or twice, until the peppers are tender but still hold their shape and the sauce coats the back of a spoon. Stir in the grated cheese, if using, until melted. Taste and adjust salt, pepper, or red pepper flakes. Remove and discard the bay leaves.
Check the beef and rest the stew. Use a food thermometer to check a large piece of beef. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; the long braise here should take the beef well beyond that minimum and make it tender. Turn off the heat and let the stew stand for 5 minutes before serving. If the sauce is thicker than you like, loosen it with a splash of hot broth.

Tips

Choose a braising cut. Chuck is a dependable choice because its connective tissue softens during a slow simmer. Boneless beef shoulder or brisket can also work, but lean steak is likely to become dry or chewy during the long cooking time. Cut the meat into similar-sized cubes so they finish together.
Keep the simmer gentle. A few small bubbles at the edge of the pot are enough. If the stew boils vigorously, lower the heat and check it more often. A heavy pot helps hold an even temperature, while a slightly ajar lid lets the sauce reduce without drying out too quickly.
Use the right liver spread substitute. Filipino liver spread gives the sauce a distinctive savory depth and helps thicken it. Smooth chicken liver pâté is a practical substitute; it may be milder, so taste the sauce before adding extra salt. If neither is available, omit it and simmer the sauce uncovered for a few extra minutes to reduce, knowing the result will be less rich and less traditional in flavor.
Control the vegetables and salt. Add potatoes and carrots after the beef has had time to tenderize so they do not collapse during the braise. Olives and cheese can be salty, so taste the finished sauce before adding more salt. If you prefer firmer peppers, add them during only the final 5 minutes.

Serving Suggestions

Serve caldereta hot in shallow bowls with plenty of steamed white rice. Rice catches the tomato-rich sauce and makes the dish feel complete without needing another starch. Garlic rice is a flavorful alternative, while plain rice is useful when the stew is especially rich or spicy. Put extra olives, sliced fresh chilies, or a small dish of red pepper flakes on the table so everyone can adjust their own serving.

For a larger meal, pair the stew with a crisp green salad dressed simply with vinegar and oil, or serve a platter of sliced tomatoes and cucumbers. A lightly dressed vegetable side brings freshness alongside the soft beef and hearty sauce. If serving guests, keep the stew warm over very low heat and stir occasionally; add a little broth if it thickens while waiting.

Variations

Make it spicier: Add a finely chopped fresh chili with the bell peppers, or increase the red pepper flakes. Start modestly, since heat builds as the stew simmers and can be added at the table. For a milder pot, leave out the flakes and use sweet bell peppers.

Use a different protein: Goat is used in some versions of caldereta and can be braised by the same method, but it may need more time to become tender. Check it by feel rather than relying on the beef timing. Pork shoulder is another possible variation, though it changes the flavor; cook pork to the USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest, while continuing the braise as needed for tenderness.

Adjust the sauce: For a deeper tomato flavor, add another tablespoon of tomato paste with the garlic. For a slightly creamier, more savory finish, use the optional cheese. Some cooks add a small amount of chopped pickles or capers for extra tang, but these are not essential; add them sparingly because the olives already contribute briny flavor.

Make it without liver spread: Leave it out if it is unavailable or not to your taste. The stew will still be satisfying, but the sauce will be thinner and less earthy. Uncover the pot near the end and simmer until the sauce reaches the thickness you prefer, stirring more often as it reduces.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. Stored at 40°F (4°C) or colder, caldereta keeps for 3 to 4 days. The sauce may thicken in the refrigerator, and the flavors often become more pronounced by the next day. For longer storage, freeze it in meal-sized portions for up to 2 to 3 months for best quality. Leave a little room in each freezer container for expansion, and thaw frozen portions in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer; bring the stew to a steady simmer so it warms evenly, but avoid prolonged boiling that can break down the potatoes. In a microwave, use a microwave-safe covered dish, stir at intervals, and check the temperature in several places because thick stew can heat unevenly.

Frequently Asked Questions

What cut of beef is best for caldereta?
Beef chuck is a good all-purpose cut because it becomes tender during a long, moist braise and gives the sauce a satisfying body. Beef shoulder is also suitable. Avoid very lean cuts such as sirloin for this method; they are better suited to quick cooking and can turn firm during an extended simmer.

Can I make caldereta ahead of time?
Yes. Cook the stew, cool it promptly, and refrigerate it within 2 hours. It keeps for 3 to 4 days refrigerated, and you can reheat it gently to 165°F (74°C). If you want the potatoes to stay firmer, cook them just until tender rather than letting them soften further, then reheat the stew carefully.

Is liver spread required?
No. It is a familiar ingredient in many Filipino-style caldereta recipes, where it adds savory flavor and body, but versions differ. Chicken liver pâté is the closest easy substitute. You can omit it, but expect a less rich sauce; reduce the sauce uncovered to thicken it instead of adding flour.

Why is my beef still tough?
It probably needs more time, especially if the simmer has been too low or the cubes are large. Keep the pot covered and continue cooking at a gentle simmer, checking every 15 minutes. Beef can pass its safe cooking temperature well before its connective tissue softens, so tenderness—not just a thermometer reading—determines when a braise is ready.

Can I make this in a slow cooker?
Yes. Brown the beef and cook the onion, garlic, and tomato paste in a skillet first for better flavor, then transfer them to the slow cooker with the sauce ingredients and beef. Cook on low until the beef is fork-tender, usually about 7 to 8 hours depending on the appliance and cube size. Add the potatoes and carrots later if your slow cooker allows it, then add peppers, peas, and olives near the end so they keep their shape. The timing will vary, so use tenderness as your guide.

What should I do if the sauce is too thin or too thick?
If it is too thin, simmer uncovered for a few minutes, stirring so the bottom does not catch. If it is too thick, stir in warm broth or water a tablespoon or two at a time until it flows easily around the beef and vegetables. Make the adjustment before serving, then taste again because added liquid can dilute the seasoning.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).