Beef Caldereta – the boss fight ng mga Pinoy ulam, sitting there at every handaan like that rich tito who makes everyone say “present!” When your instant pancit canton just isn’t cutting it anymore, and your wallet is feeling a bit brave, this is the dish that makes any occasion feel like a fiesta, even if it’s just your regular Sunday lunch na nag-level up!
Forget your usual menudo or afritada – caldereta is that karinderya favorite that somehow got promoted to wedding reception status! It’s the kind of ulam that makes everyone suddenly remember they haven’t visited you in a while when they find out you’re cooking it. The sauce is so rich and creamy, parang love life ng kapitbahay mong artistahin, and the beef is so tender it puts your ex’s “sorry” messages to shame. And those potatoes and carrots that soak up all that sauce? They’re the supporting characters we didn’t know we needed, like your funny friend who makes every barkada hangout better.
Best part? This isn’t just your ordinary ulam – it’s the kind that makes your mama proud when you bring it to family reunions, and has everyone asking for the recipe pero syempre, may secret ingredient ka dapat! Whether you’re trying to impress your future in-laws, planning to apologize to your jowa, or just want to feel like a legit adult who can cook something fancier than scrambled eggs, this beef caldereta recipe has your back. Promise, pagkatapos mong lutuin ‘to, mag-iiba na ang tingin sayo ng mga tita mo sa Messenger Group!
Filipino Beef Caldereta (Kalderetang Baka)
Ingredients
For the Meat
- 2 pounds bottom round roast cut into 2-inch cubes
- Salt
- Ground black pepper
- ¼ cup canola oil divided
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
- Fry potatoes and carrots until lightly golden (about 5 minutes)
- 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
Tips from Lola’s Kitchen
- Meat Selection: Choose well-marbled bottom round, chuck, or rump roast
- Cutting Meat: Partially freeze beef for 30 minutes for easier cutting
- Even Cooking: Cut all ingredients into similar sizes
- Heat Level: Adjust number of chilies to your preference
- Make Ahead: Tastes even better the next day
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: Can be frozen for up to 2 months
- Reheat: Warm gently on stovetop, adding stock if needed to thin sauce
Serving Suggestions
- Serve hot with steamed white rice
- Garnish with additional fresh chilies if desired
- Perfect for family gatherings or special occasions
- Can be served as a main dish or as pulutan (appetizer with drinks)
Note: Traditional caldereta uses goat meat, but beef has become a popular modern variation. This recipe maintains the dish’s signature rich, spicy flavors while using more readily available ingredients.