The first time I cooked Beef Caldereta (Kalderetang Baka) in my own kitchen, it brought me right back to my Lola’s Sunday lunches in Pampanga, where the rich aroma of tender beef simmering in that signature tomato-liver sauce would fill every corner of her house.
Like many Filipino home cooks, I used to be intimidated by this special occasion dish, worried I couldn’t match the depth of flavor that made it a staple at every handaan and fiesta. But after perfecting this recipe through countless family gatherings (and yes, several kitchen experiments!), I can tell you that making restaurant-quality caldereta at home isn’t just possible – it’s actually easier than you think!
This beef caldereta recipe has become my go-to potluck contribution, earning me the title of ‘caldereta queen’ in our family group chat. The secret lies in letting the meat slowly tenderize while the sauce transforms into that luxuriously creamy, slightly spicy blend that makes everyone want to scrape the pot clean.
Once you master this version, with its melt-in-your-mouth beef chunks and that perfect balance of liver spread and cheese, you’ll never look at karinderya caldereta the same way again.
Why You’ll Love This Recipe
- Restaurant Quality: Creates a dish worthy of special occasions
- Make-Ahead Friendly: Can be prepared in advance and reheated
- Flexible Heat Level: Easily adjustable spiciness
- Rich & Creamy: The combination of liver spread and cheese creates an incredibly rich sauce
- Tender Meat: Slow-cooking ensures melt-in-your-mouth beef
- Complete Meal: A one-pot dish packed with vegetables and protein
Filipino Beef Caldereta (Kalderetang Baka)
Equipment
- Heavy-bottom Dutch oven
- Sharp knife for meat
- Large cutting board
- Wooden spoons
- Measuring cups/spoons
Ingredients
For the Meat
- 2 pounds bottom round roast cut into 2-inch cubes
- 2 tsp salt
- 1 tsp ground black pepper
- ¼ cup canola oil divided
- 1 tbsp soy sauce (optional, for extra umami)
Vegetables & Aromatics
- 2 large potatoes peeled and cut into 2-inch cubes
- 2 large carrots peeled and cut into 2-inch cubes
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 green bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- ½ cup pitted green olives
- 8-10 Thai chili peppers minced (adjust to taste)
Sauce Base
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 cups beef stock or water
- ½ cup liver spread adds richness
- ½ cup sharp cheddar cheese shredded
Instructions
Preparation
- Pat beef dry with paper towels and season generously with salt and pepper
- Prepare all vegetables before starting to cook
- If using whole Thai chilies, remove seeds for less heat if desired
Brown the Vegetables (10 minutes)
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat 350°F/175°C
- Fry potatoes and carrots until lightly golden (about 5 minutes)
- Don't overcrowd pan (fry in batches if needed)
- Look for golden-brown edges before turning
- Season with salt while hot
- Remove and set aside on paper towels
Sear the Beef (15 minutes)
- Add remaining oil to the pot
- Brown beef in batches to avoid overcrowding (3-4 minutes per batch)
- Remove and set aside
Build the Base (10 minutes)
- In the same pot, sauté onions until translucent (3-4 minutes)
- Add garlic and cook until fragrant (1 minute)
- Return beef to pot
- Add tomato sauce, paste, and stock/water
- Bring to a boil, then reduce heat
Slow Cooking (1.5 hours)
- Simmer covered on low heat for 1-1.5 hours
- Stir occasionally and skim off any scum
- Cook until beef is fork-tender
Final Stage (20 minutes)
- Add browned potatoes and carrots
- Cook until vegetables are tender (10-15 minutes)
- Stir in liver spread and cheese until well combined
- Add bell peppers and olives
- Cook for 3-5 minutes until peppers are crisp-tender
- Adjust seasoning to taste
- How to Know It’s Done:
- Beef: Should easily shred with fork
- Sauce: Should coat back of spoon
- Potatoes: Fork-tender but holding shape
- Color: Deep reddish-brown sauce
Tips from Lola’s Kitchen
- Partially freeze beef for easier cutting
- Marinate meat overnight for extra flavor
- Remove seeds from chilies for less heat
- Use a heavy-bottom pot for even cooking
- Don’t rush the cooking process
Make Ahead Tips
- Cut and marinate beef day before
- Pre-fry vegetables in advance
- Make base sauce ahead
- Store components separately
- Assemble before serving
Traditional Serving Suggestions
- Hot steamed white rice
- Crusty pan de sal
- Fresh tomato and onion side salad
- Ice-cold beer for traditional pulutan
- Banana leaf liner for festivities
Troubleshooting
- Tough Meat
- Continue cooking on low heat
- Check beef chunk size
- Ensure consistent temperature
- Thin Sauce
- Add more liver spread
- Simmer uncovered
- Increase cheese amount
- Too Spicy
- Add potatoes to absorb heat
- Include more cheese
- Serve with yogurt/sour cream
Ingredient Alternatives
- Beef: Goat, pork, or chicken
- Liver Spread: Pate or pureed chicken liver
- Cheese: Processed cheese or cream cheese
- Thai Chilies: Bell peppers or jalapeños
- Tomato Sauce: Fresh tomatoes + paste
Storage & Reheating
Storage
- Refrigerate: 3-4 days in airtight container
- Freeze: Up to 3 months
- Cool completely before storing
Reheating
- Stovetop: Low heat, add water if needed
- Microwave: 2-3 minute intervals
- Avoid reheating multiple times
Regional Variations
- Batangas Style: Extra spicy with bird’s eye chilies
- Pampanga Version: Added pickle relish
- Visayan Adaptation: Coconut milk base
- Modern Twist: Red wine addition
- Northern Style: Extra liver spread
FAQs
Q: Why is my beef not tender? A: Needs longer cooking time or smaller pieces. Q: Can I use pressure cooker? A: Yes, reduce cooking time to 30 minutes. Q: Is liver spread necessary? A: No, but adds richness and depth. Q: How spicy is it? A: Moderate, adjust chilies to taste. Q: Best cuts of beef? A: Chuck, bottom round, or brisket.Nutrition
The Story Behind Beef Caldereta (Kalderetang Baka)
Beef Caldereta (Kalderetang Baka) represents the fascinating evolution of Filipino cuisine—a testament to the country’s ability to transform colonial influences into something uniquely its own. Originally a Spanish dish named after the “caldera” (cauldron) it was cooked in, Filipinos elevated this hearty stew from its humble beginnings to become a centerpiece of Filipino celebrations. Unlike its Spanish ancestor, the Filipino version embraces a rich tomato-based sauce enriched with liver spread and melted cheese, creating layers of flavor that have made it a fiesta favorite.
What sets Filipino caldereta apart is its ingenious fusion of influences: Spanish cooking techniques, Chinese-inspired liver sauce, American cheese, and native Filipino spices. Originally made with goat meat by rural shepherds, beef became the preferred meat as the dish made its way into urban Filipino households and special occasions. The addition of potatoes, carrots, bell peppers, and olives transformed it from a simple stew into a complete one-pot meal that could feed an entire family or barrio gathering.
Today, Beef Caldereta represents Filipino celebration food at its finest, elaborate enough for fiestas but comforting enough for family Sunday lunches. Each region has its own take on the dish, with some versions ramping up the heat with chilies, while others emphasize the liver-enriched sauce’s richness. The dish’s enduring popularity showcases how Filipinos masterfully adapt foreign influences while infusing them with local flavors and ingredients, creating something that’s distinctly Filipino.
Remember: The secret to unforgettable caldereta isn’t just in the ingredients, it’s in the patience to let the beef simmer until fork-tender and the sauce thicken to that perfect, rich consistency.