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 beef caldereta at home isn’t just possible, it’s actually easier than you think.
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
Day Before Preparation (Paghahanda sa Araw Bago Magluto):
- Trim excess fat from beef and cut into 2-inch cubes (Putulin ang karne sa 2-inch na piraso). Mix salt, pepper, and soy sauce in a bowl. Add beef and massage seasonings into meat. Cover and refrigerate overnight for best results.
- Prepare all vegetables (Paghahanda ng mga gulay) by washing and cutting them the night before. Store in sealed containers in refrigerator.
Day of Cooking (Araw ng Pagluluto):
- Remove beef from refrigerator 30 minutes before cooking to reach room temperature (Hayaang uminit ang karne sa room temperature).
- Heat Dutch oven over medium-high heat (350°F/175°C). Add 2 tablespoons oil. Once hot, fry potatoes (patatas) and carrots (karot) in batches until golden brown, about 3-4 minutes per side. Season with pinch of salt while hot. Remove and set aside.
- In same pot, add remaining oil. When oil is shimmering, add beef in small batches (Prituhin ang karne nang pakonti-konti). Brown each batch for 3-4 minutes per side until deep golden brown (Lutuin hanggang maging golden brown). Don’t overcrowd the pot. Remove browned beef to a plate.
- Lower heat to medium (300°F/150°C). Add chopped onions (sibuyas) to pot. Cook until translucent and soft, stirring occasionally, about 5 minutes. Add minced garlic (bawang) and cook until fragrant, about 1 minute.
- Return beef to pot. Pour in tomato sauce, tomato paste, and beef stock or water. Scrape bottom of pot with wooden spoon to release browned bits. Bring to gentle boil, then reduce heat to low (250°F/120°C).
- Cover pot and simmer for 1.5 hours (Pakuluan ng dahan-dahan), stirring occasionally. Skim off any foam or excess oil that rises to surface (Alisin ang bula at langis sa ibabaw). Check tenderness of beef at 1-hour mark by piercing with fork.
- Once beef is almost tender, add fried potatoes and carrots. Continue cooking for 15 minutes or until vegetables are soft but not mushy (Lutuin hanggang lumambot ang mga gulay).
- Add liver spread and stir until completely dissolved into sauce. Add grated cheese in small portions, stirring until melted and fully incorporated.
- Add bell peppers (pamintang pula at berde), olives, and Thai chilies (siling pangsigang). Cook for 5 minutes until peppers are crisp-tender.
- Taste sauce and adjust seasoning with salt and pepper as needed (Timplahan ng asin at paminta kung kinakailangan).
- Turn off heat and let rest for 15 minutes before serving. This allows sauce to thicken and flavors to meld together (Para lumapot ang sarsa at maghalo ang mga lasa).
Your caldereta is done when:
- Beef easily shreds with fork (Madaling matanggal ang karne gamit ang tinidor)
- Sauce coats back of spoon (Kumakapit ang sarsa sa likod ng kutsara)
- Vegetables are tender but hold their shape (Malambot ang gulay pero hindi durog)
- Oil begins to separate slightly on top (May kaunting mantika na lumilitaw sa ibabaw)
- Color is deep reddish-brown
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 pandesal
- 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.
