Filipino Stew Recipe: Beef Kaldereta, Step by Step

Filipino beef kaldereta is a tomato-based stew of tender beef, potatoes, carrots, and bell peppers, often enriched with liver spread or olives. Versions differ from household to household; this practical stovetop recipe balances a savory sauce with gentle tomato tang and vegetables that hold their shape.

Ingredients

2½ lb beef chuck, cut into 1½-inch cubes (1.13 kg)
1½ tsp fine salt (7 g), plus more to taste
½ tsp ground black pepper (1 g)
2 tbsp neutral oil, such as canola (30 ml)
1 large yellow onion, diced (about 1½ cups or 225 g)
5 garlic cloves, minced (about 1 tbsp or 15 g)
2 tbsp tomato paste (32 g)
1 can crushed tomatoes (14½ oz or 411 g)
2 cups low-sodium beef broth (480 ml)
2 tbsp soy sauce (30 ml)
1 tsp sweet paprika (2 g)
2 dried bay leaves
2 medium potatoes, peeled and cut into 1-inch chunks (about 1 lb or 450 g)
2 medium carrots, cut into ¾-inch rounds (about 7 oz or 200 g)
⅓ cup smooth liver spread (75 g), optional but traditional in many versions
½ cup pitted green olives, drained (70 g)
1 red bell pepper, seeded and cut into 1-inch pieces (about 5 oz or 150 g)
1 green bell pepper, seeded and cut into 1-inch pieces (about 5 oz or 150 g)
1 cup frozen peas (145 g)
1 tbsp lemon juice or cane vinegar (15 ml), optional, to brighten the finished stew

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels so it browns rather than steams. Season it with the salt and pepper. Dice the onion, mince the garlic, and cut the potatoes, carrots, and peppers into similarly sized pieces so they cook at a similar pace. Keep the potatoes in a bowl of cold water if you are prepping well ahead; drain and dry them before adding.
Brown the beef in batches. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add enough beef to form one uncrowded layer. Brown the pieces on two or three sides, about 8–10 minutes per batch, then transfer them to a plate. Work in batches rather than packing the pot; crowding releases moisture and makes it difficult to develop the browned flavor that gives the sauce depth.
Build the tomato base. Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic and tomato paste and cook for 1 minute, just until fragrant and the paste darkens slightly. Add the crushed tomatoes, broth, soy sauce, paprika, and bay leaves. Stir, then return the beef and any juices on the plate to the pot.
Braise until the beef is nearly tender. Bring the liquid to a gentle simmer, then cover the pot and lower the heat. Simmer gently for about 1 hour 30 minutes, stirring every 25–30 minutes and checking that the bottom is not catching. The liquid should bubble softly, not boil hard. If the sauce becomes very thick before the beef softens, add hot water ¼ cup (60 ml) at a time. Check the largest beef piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this longer braise continues well beyond that temperature to make chuck tender.
Add the potatoes and carrots. Stir in the potatoes and carrots, cover, and simmer for about 20 minutes. Check with a fork: the vegetables should be nearly tender but not falling apart. If the beef still resists a fork, give it more time before moving on; chuck can vary, and tenderness matters more than the exact minute.
Finish the sauce and vegetables. If using liver spread, whisk it in a small bowl with a few spoonfuls of hot stew liquid, then stir that mixture into the pot to prevent lumps. Add the olives and both bell peppers. Simmer uncovered for 8–10 minutes, until the peppers are tender-crisp and the beef is fork-tender. Stir in the frozen peas for the final 2 minutes. Remove and discard the bay leaves.
Season and serve. Taste the sauce and adjust with salt and pepper. Add the lemon juice or cane vinegar if you want a livelier finish; start with a little, taste, and add more only if needed. Let the stew stand for 3 minutes before serving so the sauce settles and the beef is easier to handle.

Tips

Choose chuck and give it time. Beef chuck has connective tissue that becomes tender during a slow simmer. Leaner cuts can dry out before they soften, so if using another braising cut, keep the heat low and check its texture rather than relying only on the clock.
Use liver spread selectively. Liver spread gives kaldereta its characteristic savory richness, but it is optional and brands vary in saltiness. If it is unavailable, leave it out for a cleaner tomato flavor; a tablespoon of peanut butter can add body, but it changes the flavor and is not a close match.
Keep the simmer gentle. A rolling boil can make beef fibers tighten and break up the vegetables. If the sauce bubbles vigorously, lower the heat or move the pot to a smaller burner. Stir along the bottom occasionally, especially after the tomato base thickens.
Cut vegetables with the finish in mind. Larger potato and carrot chunks are more forgiving during a long braise. Add the peppers and peas near the end so they stay colorful and distinct instead of dissolving into the sauce.

Serving Suggestions

Serve kaldereta hot in shallow bowls with steamed white rice, which soaks up the tomato-rich gravy. For a complete Filipino-inspired meal, put out a simple cucumber salad or sliced tomatoes dressed with a little vinegar and salt. A side of sautéed greens also balances the richness without competing with the stew.

Set extra olives or sliced chilies on the table for people who want a sharper or spicier bowl. The stew is substantial, so a modest serving of rice is usually enough alongside it. If you are serving a group, keep the pot covered over very low heat and stir from the bottom before ladling, since the sauce thickens as it sits.

Variations

Make it spicy: Add one or two sliced red chilies with the bell peppers, or serve chili on the side. Heat varies considerably by pepper, so start with less than you think you need. A small amount of chili brings warmth while leaving the tomato and beef flavors in the foreground.

Use a different protein: Pork shoulder can replace the beef in equal weight; cut it into similar cubes and braise until tender. For a chicken version, use bone-in thighs for better flavor and begin checking for doneness earlier. Poultry must reach 165°F (74°C) at its thickest part, checked with a food thermometer, and it generally needs less time than beef chuck.

Change the vegetables: Green beans or mushrooms can stand in for some of the peas or peppers. Add green beans with the potatoes and carrots if you prefer them soft, or add mushrooms with the peppers for a shorter cook. Avoid adding delicate vegetables at the start, because the long braise can make them mushy.

Make a no-liver version: Omit the liver spread and olives for a straightforward beef-and-tomato stew, or use a little extra tomato paste for a deeper tomato note. Some family versions include grated cheese or use different combinations of vegetables and seasonings. The sauce will be less savory and creamy without liver spread, but it will still be hearty and flavorful.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers, and use them within 3–4 days. The sauce often tastes more integrated the next day. It may thicken in the refrigerator; loosen it with a splash of water or broth when reheating. For longer storage, freeze portions in airtight freezer-safe containers for about 2–3 months for best quality, then thaw overnight in the refrigerator.

Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a little broth or water if needed. You can also microwave a covered portion, stirring halfway through so it heats evenly. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeatedly cooling and reheating the whole pot; warm only the portions you plan to serve.

Frequently Asked Questions

What is Filipino kaldereta?
Kaldereta is a Filipino meat stew commonly made with beef or goat in a tomato-based sauce. Potatoes, carrots, and bell peppers are frequent additions, while liver spread, olives, cheese, and chilies appear in some versions. Ingredients and seasoning vary by household, so this recipe is one practical style rather than a claim that there is a single fixed formula.

Can I make this stew without liver spread?
Yes. Leave it out and continue with the recipe; the result will have a brighter, more tomato-forward sauce and a little less richness. If you want more body, simmer uncovered for a few extra minutes to reduce the liquid, or stir in a small amount of additional tomato paste. Peanut butter is sometimes used as a substitute, but it gives the stew a noticeably different taste.

Why is my beef still tough after simmering?
It probably needs more time, or the pot may have been simmering too vigorously. Keep it covered at a gentle simmer and check again in 15-minute intervals. Beef chuck pieces differ in size and connective tissue, so the stated time is a guide; the best cue is meat that yields easily to a fork without being dry.

Can I make kaldereta ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat it the next day to 165°F (74°C). If you want the peppers to stay firmer, you can prepare the stew through the beef-and-potato stage, chill it safely, and add freshly cut peppers and peas while reheating until everything is hot and the vegetables are tender.

What can I use instead of beef chuck?
Beef brisket or boneless beef short ribs can work if cut into stew-sized pieces, though their fat and texture may change the finished sauce. Pork shoulder is another option and needs its own doneness check; poultry requires a shorter cook and must reach 165°F (74°C). Avoid very lean steak cuts, which can become dry during a long simmer.

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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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