Filipino Beef Stew: A Comforting Tomato-Braised Recipe

Filipino beef stew, commonly called beef caldereta or kaldereta, is a tomato-braised dish with tender beef, potatoes, carrots, bell pepper, and a savory touch of liver spread. This version simmers on the stovetop until the chuck is fork-tender, with olives adding a briny contrast; family and regional recipes vary in their vegetables, spice, and choice of thickener.

Ingredients

2½ lb (1.13 kg) beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
2 tbsp (30 ml) neutral cooking oil
1 large yellow onion, about 7 oz (200 g), finely chopped
5 garlic cloves, about 15 g, minced
2 tbsp (32 g) tomato paste
1 can crushed tomatoes, 14½ oz (411 g)
3 cups (710 ml) low-sodium beef broth
2 tbsp (30 ml) soy sauce
2 bay leaves, about 0.1 oz (3 g)
½ cup (120 g) smooth liver spread or liver pâté
1 lb (450 g) Yukon Gold or other waxy potatoes, cut into 1½-inch (4 cm) pieces
2 medium carrots, about 7 oz (200 g), cut into ¾-inch (2 cm) pieces
1 green bell pepper, about 6 oz (170 g), seeded and cut into strips
½ cup (75 g) pitted green olives, drained
1 small red or green chili, thinly sliced, optional
1 tbsp (15 ml) fish sauce, optional, for a deeper savory finish

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels, then season it with the salt and black pepper. Chop the onion and garlic, cut the potatoes and carrots, and slice the bell pepper. Have the broth, tomatoes, liver spread, and remaining ingredients measured and ready before you start browning. Drying the beef helps it brown rather than steam.
Brown the beef. Heat the oil in a heavy Dutch oven or large, deep pot over medium-high heat. Working in two or three batches so the pieces have room, brown the beef on several sides, about 3–4 minutes per batch. Transfer each batch to a plate. Add a small splash of oil if the pot becomes dry. Browned bits on the bottom add flavor, but lower the heat if they begin to turn black.
Cook the aromatics and tomato paste. Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring, until softened. Stir in the garlic and tomato paste and cook for about 1 minute, just until fragrant and the paste darkens slightly. Scrape up any browned bits with a wooden spoon.
Start the braise. Return the beef and any juices on the plate to the pot. Add the crushed tomatoes, broth, soy sauce, and bay leaves. Stir, bring the liquid to a gentle boil, then reduce the heat so it simmers steadily. Cover with the lid slightly ajar and cook for 1 hour 35 minutes, stirring every 20–30 minutes. The liquid should bubble gently, not boil hard. Add a little water if the level drops too far below the beef.
Check the beef and add the vegetables. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a thick piece with a food thermometer, then continue simmering this stew until the beef is fork-tender. Stir in the potatoes and carrots, cover again, and simmer for about 15 minutes, until the vegetables are nearly tender. If the beef still resists a fork, give it more time before moving on; chuck can need a little longer depending on the size of the pieces.
Finish the sauce. In a small bowl, loosen the liver spread with a ladleful of hot broth, then stir it into the pot until smooth. Add the bell pepper, olives, and optional chili. Simmer uncovered for about 8 minutes, until the pepper is tender but still holds its shape and the sauce has thickened. Stir in the optional fish sauce, taste, and adjust the salt and pepper. Remove the bay leaves before serving.

Tips

Choose chuck and cut evenly. Chuck has connective tissue that softens during a long braise, giving the stew a rich texture. Keep the pieces close to the same size so they cook at a similar pace. Lean stew meat can work, but it may not become as silky and can dry out if cooked too long.
Brown in batches. Crowding traps steam and prevents proper browning. If the pot is small, take the time to cook more batches rather than piling in all the beef at once. A dark brown fond is useful; burnt residue will make the sauce taste bitter.
Keep the simmer gentle. A rapid boil can make meat tighten and can break the vegetables apart. If the stew is bubbling vigorously, lower the heat. If it is barely moving, raise it slightly and check again after a few minutes.
Adjust the salt at the end. Broth, soy sauce, olives, and optional fish sauce all contribute salt. Use low-sodium broth if possible, and wait until the sauce has reduced before deciding whether it needs more seasoning.

Serving Suggestions

Serve caldereta hot in shallow bowls with steamed white rice, which catches the tomato-rich sauce. A simple side of sliced cucumber or a lightly dressed green salad brings a cool, crisp contrast to the slow-cooked beef. If you are serving a group, put extra olives and sliced chili on the table so people can add more briny or spicy flavor to their own portions.

The stew is filling, so modest rice portions are usually enough alongside the potatoes already in the pot. For a larger Filipino-style meal, pair it with another vegetable dish or a platter of fresh fruit. Keep the stew warm over very low heat while serving, and stir occasionally so the thicker sauce does not stick to the bottom.

Variations

Make it milder or hotter. Leave out the chili for a gentle, family-friendly stew, or add sliced chili with the bell pepper for more heat. For a deeper chili flavor, use a small amount of chili paste, adding it gradually so it does not overwhelm the tomato and beef.

Use a different thickener. Liver spread is a familiar ingredient in many caldereta recipes and gives the sauce a rounded, savory flavor. If it is hard to find, use an equal amount of smooth liver pâté. A few tablespoons of peanut butter appear in some home-style versions; it thickens the sauce but gives it a distinct nutty taste, so it is a variation rather than a close flavor substitute. For a simpler sauce, leave out the spread and simmer uncovered until the liquid reduces.

Change the vegetables. Red bell pepper can replace green for a sweeter, softer flavor. Some cooks add green peas near the end or use a different potato variety; add quick-cooking vegetables only after the beef is tender so they do not turn mushy. Olives are optional, but leaving them out removes the salty, briny note that balances the rich sauce.

Use another braising cut. Beef brisket or boneless short ribs can replace chuck, though the texture and cooking time will differ. Cut the meat into similar-sized pieces and judge doneness by tenderness rather than the clock alone. Avoid very lean cuts such as round steak for a long simmer, since they are more likely to become dry and stringy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools promptly, and keep it refrigerated for 3–4 days. The sauce may thicken as it chills; that is normal. If it separates slightly, stir it as it warms. For longer storage, freeze portions in airtight, freezer-safe containers for about 2–3 months for best quality. Leave a little headspace because the liquid expands as it freezes, and thaw overnight in the refrigerator before reheating when possible.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce is too thick. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also reheat a portion in the microwave in a covered, microwave-safe dish, stirring halfway through and checking the temperature in more than one spot. Do not leave the stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is Filipino beef stew the same as caldereta?
Beef caldereta, also spelled kaldereta, is one of the best-known Filipino beef stews. The name is commonly used for a tomato-based braise, but ingredients vary by household and region. Some versions include liver spread, cheese, peas, or different chilies; this recipe uses liver spread, olives, and familiar stew vegetables.

Can I make this stew ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The flavors have time to mingle, and the sauce often thickens in the refrigerator. Add a little broth or water if needed while reheating, and taste again before serving because chilling can make the seasoning seem less pronounced.

Why is my beef still tough?
It usually needs more time, not a higher cooking temperature. Chuck becomes tender as it braises gently, and the timing depends on the cut and the size of the chunks. Keep the pot at a low simmer and check every 15–20 minutes until a fork slides into the meat easily. A hard boil may make the texture worse.

Can I make caldereta without liver spread?
Yes. Leave it out and simmer the stew uncovered for a few extra minutes to reduce the sauce, or use smooth liver pâté as a close alternative. Peanut butter is used in some variations, but it noticeably changes the flavor. The stew will still be satisfying without a thickener, though the sauce will be less rich.

Can I cook it in a slow cooker?
For a slow-cooker adaptation, brown the beef and cook the onion, garlic, and tomato paste on the stove first for better flavor. Transfer them to the cooker with the tomatoes, broth, soy sauce, and bay leaves; cook until the beef is tender, then add the potatoes and carrots late enough to keep them intact. Stir in the liver spread, bell pepper, and olives near the end. Slow cookers vary, so use tenderness as the guide and make sure the finished beef is safely cooked.

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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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