Beef Kaldereta Recipe
Another favorite Filipino dish is the Kaldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook.
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Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish.
This is a popular dish is served during special occasions. It is a regular item in every Filipino cookbook. Some consider kaldereta as the Philippines most famous beef stew.
How to Cook Beef Kaldereta
The first part of the process is to sauté beef with garlic and onion. Start by heating oil in wide pot. Cook the garlic, onion, and beef. Continue to saute the beef until the color browns a bit. Add bay leaves and crushed peppercorn. Continue by adding liver spread, tomato sauce, and beef broth.
The beef needs to be cooked until tender. You can do it the traditional way by cooking it in a regular cooking pot over the stove top. This takes around 60 to 90 minutes. A faster way to tenderize beef is to cook it using a pressure cooker. It can save you time by more than half.
Go ahead and add the vegetables and seasonings. Cook for around 10 minutes and it’s done. The cooking process is simple and straightforward.
Beef Kaldereta is best eaten with warm white rice. I suggest cooking the rice while waiting for the meat to tenderize. You might forget the rice when you tend to be focused in cooking the beef.
Kaldereta Versions
Different types of protein can be used to make kaldereta. Goat meat and pork are widely used aside from beef. Chicken can also be utilized using this recipe.
I like to put more ingredients when cooking this dish during special occasions. Pitted green olives is one of my favorites. When cooking kaldereta as a pulutam, I add chopped chili peppers. This is what I usually do when making my Kalderetang kambing.
There are several versions of kaldereta. This recipe that I am sharing today just happens to be the one that I grew-up eating. It the version that makes use of liver spread and tomato sauce. Liver spread is an ingredient similar to liver pate.
Kaldereta with Peanut Butter – there are regions in the Philippines that makes use of peanut butter instead of liver spread. I think that it is also good. In fact, I made a version of it using goat meat. Check out this Kalderetang Kambing with Peanut Butter Recipe. It will be great if you can give me a feedback.
Kaldereta sa Gata (with coconut milk) – a popular version of kaldereta outside of Metro Manila involves the use of coconut milk. I think that it is really good. This is a rich and creamy version of kaldereta that is best done spicy, in my opinion. I enjoyed every bite of it. Check it out.
My Christmas Kaldereta has shredded cheese along with most of the ingredients that I used in this recipe. This is what the kids love most. There is something with the cheese that makes the dish more interesting. I encourage you to try it.
Alternative ingredients
Use fresh liver if liver spread is not available. I prefer pig’s liver over that of the cow’s. It is best to puree it using a food processor before cooking.
Ripe fresh tomatoes and canned diced tomato can be used as a replacement for tomato sauce. Stewed tomato works too.
Try this Beef Kaldereta Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Beef Kaldereta Recipe
Ingredients
- 2 lbs beef cubed
- 3 pieces garlic cloves crushed and chopped
- 1 piece onion finely chopped
- 2 cups beef broth
- 1 piece red bell pepper sliced
- 1 piece green bell pepper sliced
- 1 cup tomato sauce
- ½ cup liver spread processed using blender
- 1 teaspoon chili flakes
- 3 pieces dried bay leaves
- 2 cups potatoes sliced
- 2 cups carrots sliced
- 1/4 cup cooking oil
- ⅔ cup green olives
- salt and pepper to taste
Instructions
- Heat the cooking oil in the cooking pot or pressure cooker.1/4 cup cooking oil
- Sauté the onion and garlic.1 piece onion, 3 pieces garlic cloves
- Add the beef. Cook for 5 minutes or until the color turns light brown.2 lbs beef
- Add the dried bay leaves and chili flakes or crushed pepper. Stir.3 pieces dried bay leaves, 1 teaspoon chili flakes
- Add the liver spread. Stir.½ cup liver spread
- Pour-in the tomato sauce and beef broth.1 cup tomato sauce, 2 cups beef broth
- Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
- Add potato and carrots. Cook for 8 to 10 minutes.2 cups potatoes, 2 cups carrots
- Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.1 piece red bell pepper, ⅔ cup green olives, 1 piece green bell pepper
- Add salt and pepper to tastesalt and pepper to taste
- Serve Hot. Enjoy!
Notes
- Beef - Take note that the beef needs to be cooked until tender. You can do it the traditional way by cooking it in a regular cooking pot over the stove top. But to cut the cooking time to just half, I suggest getting your hands on a pressure cooker.
- Beef broth - I would highly suggest getting a large pot or pressure cooker too just to ensure that none of our beef broth overflows.
- Tomato sauce - As an alternative, you could use ripe fresh tomatoes or even canned diced tomatoes. Stewed tomato works too.
- Liver spread - If it’s not available, feel free to turn to fresh liver. I prefer pig’s liver over that of the cow’s. It is best to puree it using a food processor before cooking.
- Green olives - If unavailable, you may want to resort to using capers instead.
- Bell peppers - Keep these in a plastic bag. Then refrigerate this to get it to last for about 2 weeks!
- Potatoes - Definitely monitor your potatoes as you are cooking. If you overcook these, they may break down into much smaller pieces in your stew.
Video
Nutrition Information
Watch How to Cook Beef Kaldereta
Rayna Garcia says
Hello Sir Vanjo, can I put the ingredients altogether in a slow cooker? And sautééd onion and garlic after? Thank you
Vanjo Merano says
Yes, you can do that Rayna. If it were me, I would saute the onion and garlic first and add it in the slow cooker.
len says
Hi.Im new to cooking. I know when you say salt and pepper to taste ,it’s a case to case basis or it’s according to ones preference. I would love to make this recipe this weekend and I want to know how much tsp of salt and pepper you put in this recipe. I’ve been trying to put my own salt and pepper but it seems like it will be too salty or sometimes too bland. Please help me…
Vanjo Merano says
Its all about your preference. You might be new to cooking, but I am sure that you are an expert taster :). In this case, trust your taste buds to do the job. start with little salt and pepper and add more if needed.
Encarnita G. Esteban says
Can i place a pineapple crushed and crushed pickles for additional ingredients in caldereteta.
Vanjo Merano says
You can use pickles instead of olives. As for the pineapple, try to use only a small amount if you really want to try it.
Jen says
Can I use stewing beef?
Vanjo Merano says
Yes, you can.
lynn says
Hi there, i’m wondering if you can taste the liver spread or not?
Vanjo Merano says
Lynn, the taste of the liver spread enhances the flavor of the dish. The liver spread will have a different taste when combined with the other ingredients compared to consuming it as it is. So, if you don’t like the taste of the spread alone, that does not mean that you won’t like kaldereta.
lynn says
I see. I appreciate your response. Thank you so much.
Gem says
Can I use crockpot?
Vanjo Merano says
Sure thing Gem.
marnelli says
hi kuya, i should try this beef kaldereta, thanks i learned lots in cooking..great recipe’s…God bless!!
Elyka says
I made beef caldereta on my daughters bday! everybody loves it. I used Beef brisket because of its grains.Put some fresh pineapple extract and ofcourse shredded cheese. Yum yum!
jeel says
thanks alot for this recipe.I just finished making beef caldereta because of Panlasang Pinoy.:) I still have to taste it.:)
Krestine says
I so love your recipe of beef caldereta!!! so tasty. my husband and 5 kids love it and also my friends when i brought it to pot luck during a party. Thanks for sharing your recipe.;)
Panlasang Pinoy says
I like it with bay leave foodlover because it adds aroma. Your choice 🙂
lhein says
what is your substitute for liver spread,and liver paste?
steph says
kuya what do you mean that 2pcs bay leaves and 3 large bay leaves ?we have just add so it will come 5 bay leaves
Panlasang Pinoy says
steph, should just be 3 large bay leaves. Thanks
catherine says
thank you so much!
may god bless you more………
gemma says
thanks for recipe,i will try to cook this caldereta for my son birthday.great pictures
jayneh says
Did you use pig’s liver for this recipe?
Eyat says
liver spread or liver paste. You can buy it in Asian stores. It comes in a small can. Good luck!
patrice says
they know what he meant. the problem was availability in their location. He is asking for a specific answer, my sister is in germany, and i am using this site for our daily menu for the reasons of its accurate and the followers also have very helpful. My sister really liked the recipe, but i dont know what to tell her as of the subtitutes of the ingredients,
more power and more more recipe!!! 🙂 happy cooking!!!!
memoy says
fresh beef liver then processed it in a blender
franchesca says
hi, what kind of beef is best when cooking this? like which part, there’s so many kinds when you go to the butcher. is there a specific one that should be used? thanks! :o)
Janet says
Best to use Beef Gravy. Brisket is quite nice too and work’s well slow cooked.
chriscel15 says
thanks…great photos….i dont eat beef but i wrote this recipe…thanks again
vanjom says
You need to cover the pot to trap the water in. You will just uncover it once the meat is tender. Just be sure to put ample amounts of water.
minerva says
If I’m using an oridnary pot to tenderize the meat, do I have to cover the pot or not?
krq says
I plan on making this, but with goat. I think this is the way my family made it in the Philippines. Since I have no one any more in my family to ask about this, would you happen to know which cut of meat I should get? I plan on going to a local halal market for the goat meat. I don’t know if I should get the youngest cuts or just any type of stew meat cut.
Thank you in advance!
Aaron says
if you are using goat you should try to get a shoulder cut. You can also use shank but shoulder is usually preferred. Just remember to cut the shoulder into bite sized pieces and remove any elastin (aka silverskin). The age is not that important, the meat will be tender from cooking at lower temp for longer.