Filipino Stew Dishes: Beef Caldereta Recipe

Beef caldereta is a Filipino tomato-based stew made with tender beef, potatoes, carrots, bell peppers, and a savory sauce often enriched with liver spread. This home-style version balances the tomato’s brightness with a little richness, and it is served hot with rice; ingredients and seasonings vary from family to family and region to region.

Ingredients

2 1/2 lb beef chuck, cut into 1 1/2-inch (4 cm) cubes (1.13 kg)
1 tsp fine salt (6 g), plus more to adjust
1/2 tsp freshly ground black pepper (1 g)
2 tbsp neutral cooking oil (30 ml)
1 large yellow onion, finely chopped (about 1 cup/150 g)
5 garlic cloves, minced (about 1 tbsp/15 g)
2 tbsp tomato paste (32 g)
1 can tomato sauce (15 oz/425 g)
3 cups low-sodium beef broth (710 ml)
2 bay leaves (about 0.2 g)
1 tbsp fish sauce (15 ml)
2 medium Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes (about 12 oz/340 g)
2 medium carrots, peeled and cut into 1/2-inch pieces (about 6 oz/170 g)
1/3 cup Filipino liver spread or smooth liver pâté (85 g)
1 green bell pepper, cut into 1-inch squares (about 5 oz/140 g)
1 red bell pepper, cut into 1-inch squares (about 5 oz/140 g)
1/3 cup pitted green olives, drained (50 g)
1 small red chili, sliced, optional (about 10 g)

Instructions

Prepare the beef. Pat the beef cubes dry with paper towels, then season them on all sides with the salt and black pepper. Dry surfaces brown more effectively than damp ones. If the beef is very wet, work in batches so it does not steam while browning.
Brown the beef, about 12 minutes. Heat the oil in a heavy Dutch oven or large, thick-bottomed pot over medium-high heat. When the oil shimmers, brown the beef in two or three batches, turning the pieces so several sides get a deep golden crust. Transfer browned beef to a plate. Add a small splash of oil if the pot looks dry, and lower the heat if browned bits begin to scorch.
Cook the aromatics, 5 minutes. Reduce the heat to medium. Add the onion to the same pot and cook, stirring and scraping up browned bits, until softened, about 4 minutes. Add the garlic and cook for 1 minute, just until fragrant. Do not let the garlic darken, which can make the sauce taste bitter.
Build the tomato base, 5 minutes. Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the tomato sauce and beef broth, scraping the bottom of the pot to release any stuck-on bits. Add the bay leaves and fish sauce, then return the beef and any juices on the plate to the pot. Bring the liquid to a gentle simmer.
Slow-simmer the beef, about 70 minutes. Cover the pot, leaving the lid slightly ajar, and lower the heat so the liquid bubbles gently rather than boiling hard. Simmer until the beef is beginning to soften, stirring every 15 to 20 minutes. Keep the liquid at a steady simmer; add a little water if it reduces enough to expose the meat. Tough beef may need another 10 to 15 minutes before the vegetables go in.
Add the potatoes and carrots, about 15 minutes. Stir in the potatoes and carrots, cover the pot again, and simmer until both are nearly tender when pierced with a fork. Stir gently once or twice so the vegetables cook evenly without breaking apart. If the stew is thicker than you like, add broth or water a few tablespoons at a time.
Finish the sauce, about 5 minutes. Stir the liver spread into a ladleful of hot broth in a small bowl until smooth, then return it to the pot. This prevents stubborn lumps. Add both bell peppers, the olives, and the optional chili. Simmer uncovered for about 5 minutes, until the peppers are tender-crisp and the sauce is glossy. Taste and adjust the salt or pepper.
Check and serve. Check a large beef cube with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; let the covered stew stand off the heat for at least 3 minutes before serving. For the tender texture expected in caldereta, the beef will generally be well beyond that minimum after its long simmer. Remove the bay leaves and serve hot.

Tips

Choose a braising cut. Beef chuck is a practical choice because its connective tissue softens during a long, moist simmer. If using another stewing cut, allow extra time if it is still chewy. Cut the pieces close to the same size so they cook at a similar rate.
Keep the simmer gentle. A rolling boil can make beef fibers tighten and can break the potatoes before the meat is tender. If the sauce is bubbling vigorously, lower the heat. A heavy pot helps hold an even temperature, but any sturdy covered pot will work.
Use liver spread thoughtfully. Filipino canned liver spread is a familiar caldereta ingredient and gives the sauce a rounded, savory character. Smooth liver pâté is a useful substitute, though it may be milder or more seasoned. If neither is available, omit it rather than adding an untested quantity of another ingredient; the stew will still be flavorful, but less rich and less traditional in character.
Control salt near the end. Broth, fish sauce, olives, and liver spread can all contribute salt, and brands vary. Start with the measured salt, taste after the sauce has reduced, and adjust only before serving. Low-sodium broth makes the final seasoning easier to manage.

Serving Suggestions

Serve caldereta in shallow bowls with plenty of steamed white rice to catch the tomato-rich sauce. Jasmine rice is fragrant and widely available; plain long-grain rice also works well. Put extra rice and a small dish of sliced chili on the table so diners can choose how much heat they want. The olives already provide salty, briny notes, so additional pickles or a sharply seasoned side are optional rather than necessary.

For a fuller meal, pair the stew with a simple green salad dressed with vinegar, or serve lightly steamed green beans or sautéed leafy greens alongside it. Keep the side dishes straightforward: caldereta is hearty, and a fresh or lightly seasoned accompaniment balances the meal without competing with the sauce. If serving buffet-style, keep the stew hot and replenish the serving dish in smaller batches rather than leaving the whole pot at room temperature.

Variations

Caldereta has many home and regional versions, so the combination of vegetables and degree of richness is flexible. Some cooks include peas, sweet peppers, or a little grated cheese; others add no olives. For this recipe, add 1/2 cup (75 g) thawed peas during the final 5 minutes, or stir in 1/4 cup (25 g) finely grated cheddar off the heat for a creamier, more savory finish. Keep additions modest so the beef and tomato remain the focus.

For more heat, add another sliced chili or a pinch of cayenne with the tomato paste. For a milder pot, leave out the chili and use only the bell peppers. Pork shoulder can replace beef chuck, though it has a different flavor and should be cooked until tender; check that it reaches the USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest for whole cuts. Chicken is another possible variation, but it cooks faster and must reach 165°F (74°C) in its thickest pieces. Do not use the beef timing for poultry.

If Filipino liver spread is hard to find, smooth liver pâté is the closest practical swap and keeps the sauce’s rich character. Tomato sauce can be replaced with crushed tomatoes, but the sauce will be less smooth and may need a few extra minutes to reduce. If using unsalted crushed tomatoes, taste carefully before adding more salt. These are useful adaptations, not a claim that every version of caldereta uses the same ingredients.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Store them covered in the refrigerator for 3 to 4 days. The potatoes may soften and the sauce may thicken as it chills; that is normal. For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little headspace for expansion, and thaw frozen stew in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally and add a splash of water or broth if the sauce has become too thick. Heat leftovers throughout to 165°F (74°C), checking the center with a food thermometer. Bring stovetop portions to a gentle simmer after they reach temperature, then serve. Avoid repeatedly cooling and reheating the full batch; dividing it into meal-sized portions makes safe, even reheating easier.

Frequently Asked Questions

What is Filipino caldereta?
Caldereta is a Filipino stew commonly made with meat and a tomato-based sauce. Beef versions often include potatoes, carrots, peppers, and sometimes liver spread or pâté. Recipes differ across households, so ingredients such as olives, chili, and cheese are a matter of preference.

Can I make this stew ahead?
Yes. Cook it a day ahead, cool it promptly in shallow containers, and refrigerate it within 2 hours. Reheat the portion you need to 165°F (74°C). The flavors meld as the stew rests, and you can loosen the thickened sauce with a little broth or water while reheating.

Why is my beef still tough?
It usually needs more gentle simmering. Beef chuck pieces vary in size and tenderness, so the listed time is a guide rather than a guarantee. Keep the pot covered and bubbling softly, then check again every 10 to 15 minutes. Add the vegetables only once the beef is starting to soften, so they do not overcook while the meat finishes.

Can I make caldereta without liver spread?
Yes. Leave it out or use smooth liver pâté in the same amount. Without either, the sauce will be lighter and less rounded, but the tomato, beef broth, and browned meat still make a satisfying stew. Taste before serving and adjust the seasoning rather than trying to reproduce the missing ingredient with extra fish sauce.

How can I make the sauce thicker?
Simmer the finished stew uncovered for a few extra minutes, stirring gently so the vegetables stay intact. You can also mash one or two cooked potato pieces against the side of the pot and stir them into the sauce. Avoid adding flour directly to the hot pot, where it can form lumps.

Can I cook caldereta in a slow cooker?
Yes, but brown the beef and cook the onion, garlic, and tomato paste on the stove first for better flavor. Transfer those ingredients with the sauce, broth, bay leaves, and fish sauce to the slow cooker and cook until the beef is tender. Add potatoes and carrots later so they do not become mushy, then stir in the liver spread, peppers, and olives near the end. Slow-cooker models vary, so use tenderness and safe temperature checks rather than relying only on a fixed time.

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).