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–+ servings
Filipino Beef Caldereta (Kalderetang Baka)

Filipino Beef Caldereta (Kalderetang Baka)

A luxurious Filipino beef stew slowly simmered in a rich tomato sauce enriched with liver spread and cheese, featuring tender beef, colorful vegetables, and a subtle heat from chilies - perfect for special occasions or family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 370 kcal
Difficulty Intermediate

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 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup canola oil divided
  • 1 tablespoon 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
 

Nutrition

Calories: 370kcalCarbohydrates: 9gProtein: 38gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 103mgSodium: 577mgPotassium: 918mgFiber: 2gSugar: 5gVitamin A: 1271IUVitamin C: 59mgCalcium: 116mgIron: 4mg
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