There’s something wonderfully rustic and satisfying about a simmering pot of Beef Caldereta. Every spoonful carries a balance of savory, creamy, and slightly piquant notes that coat the palate. The beef, slow-cooked until it’s fall-apart tender, absorbs the rich tomato and liver sauce while the vegetables soak up the umami depth. Finished with cheese for that unmistakable creamy undertone, it’s a dish that feels both comforting and celebratory—perfect for gatherings or cozy nights at home.

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Ingredient Breakdown

Beef Caldereta’s soul lies in its choice of ingredients. Brisket or ribs provide a perfect mix of tenderness and flavor, breaking down beautifully during the long simmer. Potatoes and carrots offer a satisfying bite, absorbing the sauce while maintaining their shape. Garlic and onion form the aromatic foundation, infusing warmth into every layer of the stew.

Tomato paste adds richness and body, while the liver spread deepens the sauce with a velvety, almost pâté-like consistency. The chili lends a subtle kick, perfectly balanced by the creaminess of grated cheese stirred in at the end. Bell peppers and green peas bring a pop of color and freshness that cut through the hearty sauce. Every ingredient has purpose—a harmony of flavors that makes this stew both bold and comforting.

Step-by-Step Preparation Guide

It all begins by pan-frying the potatoes and carrots until their edges turn lightly golden. This simple step ensures they retain their form and texture later in the stew, adding structure rather than dissolving into the sauce. The scent of frying vegetables immediately sets a homey tone for the dish.

Next comes the aromatic base. Garlic and onions are sautéed gently until soft and fragrant, releasing their oils into the pan. The beef is added soon after, its surface browning to develop that deep, meaty aroma. A splash of fish sauce ties it together, infusing a subtle brininess that enhances the stew’s savory edge.

Once the beef is seared, water and bay leaves are introduced. As the pot comes to a boil, the transformation begins. The heat is lowered, and time does its work—an hour of slow simmering that tenderizes the beef and allows the flavors to meld into a cohesive, aromatic broth. Stirring occasionally and adding water as needed ensures the meat stays moist and tender.

When the beef is fork-tender, the sauce takes shape. Tomato paste, liver spread, and chili are stirred in, thickening the mixture into a luxurious gravy. As it simmers, the sauce deepens in color and flavor, releasing a mouthwatering fragrance. The previously fried vegetables rejoin the pot, along with bell peppers and peas, bringing sweetness and vibrancy. Finally, grated cheese is stirred in, melting into the sauce and adding an irresistible creaminess that binds everything together.

The result is a stew that’s rich but balanced—each ingredient distinct yet perfectly unified.

Recipe Tips

Choosing the right cut of beef for the most tender results:
Brisket and short ribs are ideal since they hold up well to long cooking and develop deep flavor.

How to control the spice level depending on your preference:
Start with mild chili flakes and gradually adjust—Caldereta should have a gentle heat, not an overwhelming burn.

The best way to achieve a thick, velvety sauce without overcooking the vegetables:
Allow the sauce to reduce uncovered before adding vegetables so they stay firm and colorful.

Substitutes for liver spread if unavailable:
Use a spoonful of pâté or mashed chicken liver blended with cream for a similar richness.

Creative Variations

Caldereta lends itself beautifully to adaptation. Swap beef for pork, chicken, or even goat for a twist on the traditional. Each variation offers a distinct character—goat for a more rustic version, chicken for a lighter one. Adding olives or pickles introduces a tangy counterpoint to the creamy sauce, while coconut milk turns it into a milder, silkier Filipino fusion. The versatility of Caldereta ensures that no two pots are ever quite the same.

What to Serve With This Recipe

No Caldereta is complete without steamed jasmine rice to soak up the sauce. The rice’s soft texture and mild flavor provide the perfect backdrop for the bold, savory stew. For a more indulgent pairing, garlic fried rice adds an aromatic punch that complements the richness of the dish.

To balance the flavors, serve a crisp cucumber salad or atchara—pickled green papaya with a hint of sweetness—to cleanse the palate. For drinks, calamansi juice or iced tea provide refreshing contrast, cutting through the richness while highlighting the dish’s warmth.

Frequently Asked Questions

Can I make Beef Caldereta ahead of time?
Yes, it often tastes even better the next day as the flavors continue to develop.

How do I store and reheat leftovers without losing flavor?
Store in an airtight container and reheat gently over low heat, adding a splash of water if the sauce thickens too much.

What can I use if liver spread isn’t available?
Pâté or blended chicken liver are excellent substitutes that maintain the stew’s creamy depth.

Can I cook this dish in a slow cooker or pressure cooker?
Absolutely—slow cookers are ideal for deep flavor, while pressure cookers shorten cooking time without compromising tenderness.

Beef Caldereta is more than just a stew—it’s a celebration of comfort and Filipino heritage in every spoonful. With its rich tomato base, tender meat, and velvety sauce, it’s a dish that nourishes both body and soul. Served hot over rice and shared with loved ones, this timeless favorite captures the essence of home cooking at its most satisfying.

Ingredients

1 pound beef brisket or 2 pounds beef ribs
2 medium potatoes, cubed
2 medium carrots, sliced
2 cloves garlic, minced
1 small onion, finely chopped
2–3 tablespoons cooking oil
2 tablespoons fish sauce
2 cups water, or more as needed
3 pieces bay leaves
5–6 tablespoons tomato paste
3–4 tablespoons liver spread
1 chili pepper or 1/8 teaspoon chili flakes (adjust to taste)
1 cup green and red bell peppers, cut into squares
1 cup green peas
1/2 cup grated cheese
Salt and black pepper to taste

Instructions

Heat oil in a deep skillet or pot over medium heat. Add the cubed potatoes and sliced carrots, frying them until the edges turn lightly golden. This helps keep their shape during simmering. Remove from the pan and set aside.

Using the same pan, sauté garlic and onions until fragrant and translucent. Add the beef brisket or ribs and cook for about 5 minutes, stirring occasionally, until the meat starts to brown. Pour in the fish sauce and mix well to allow the flavors to meld.

Add water and drop in the bay leaves. Season with freshly ground pepper, then cover and bring to a boil. Once boiling, reduce the heat to low and let the beef simmer gently for about 50–60 minutes, stirring occasionally. Add more water as needed to keep the meat submerged. The beef should be fork-tender and flavorful when done.

When the meat is tender, uncover and allow the liquid to reduce by half. Stir in the tomato paste, liver spread, and chili pepper or flakes. Simmer for 5 minutes to let the sauce thicken and develop a deep, savory flavor.

Return the fried potatoes and carrots to the pan, followed by the bell peppers and green peas. Stir gently and cook for another 5 minutes until all vegetables are tender but not mushy. Sprinkle in the grated cheese and stir until melted into the sauce.

Taste and adjust seasoning with salt and pepper as needed. Serve hot with steamed white rice, allowing the rich, creamy sauce and tender beef to soak into every bite.