A timeless Filipino favorite, Beef Kaldereta embodies comfort and celebration in one dish. Tender chunks of beef simmer slowly in a rich tomato-based sauce until every bite is infused with deep, savory flavor. The sauce is velvety and slightly tangy, balanced by the sweetness of vegetables and the creaminess of cheese. Finished with a touch of spice, this dish captures the warmth of Filipino home cooking—perfect for family gatherings or an ordinary dinner that feels special.

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Ingredient Breakdown

Every ingredient in Beef Kaldereta plays a role in creating its complex, indulgent flavor profile. The beef, whether brisket or ribs, is the heart of the dish. Its marbling ensures a tender and juicy texture after long, gentle simmering. As the meat cooks, it releases a robust flavor that blends beautifully with the tomato-based sauce.

The vegetables add both color and body. Potatoes and carrots absorb the stew’s savory goodness while giving each spoonful a satisfying bite. Bell peppers lend a mild sweetness and a pop of color, while green peas provide freshness that balances the richness of the sauce.

The sauce base is where the magic happens. Tomato paste gives the dish its deep, red hue and tangy depth, while liver spread introduces an earthy, buttery richness that rounds out the flavors. A hint of chili adds gentle heat that complements the stew rather than overpowering it.

Finally, the finishing touches make the dish irresistibly creamy and savory. Grated cheese melts into the sauce, giving it a silky finish, while a dash of fish sauce enhances the overall umami flavor—making the stew deeply satisfying and full-bodied.

Step-by-Step Preparation Guide

To begin, the vegetables are prepped and lightly fried until golden. This not only gives them a slight crispness but also prevents them from disintegrating during simmering. Once the potatoes and carrots are set aside, the base of the dish is built in the same pan. Garlic and onions are sautéed until fragrant, creating an aromatic foundation that fills the kitchen with warmth.

Next comes the browning of the beef. The chunks of brisket or ribs are added and seared with fish sauce until lightly caramelized. This step locks in the meat’s juices and adds depth to the stew. Water and bay leaves follow, infusing the liquid with subtle herbal notes. The mixture is brought to a boil, then simmered gently for nearly an hour until the meat turns tender and flavorful.

Once the beef reaches the perfect texture, the sauce is enriched. Tomato paste, liver spread, and chili pepper are stirred in, thickening the stew and intensifying its flavor. The sauce transforms into a luscious, glossy base that clings beautifully to every piece of meat and vegetable.

The fried vegetables are then returned to the pot, along with bell peppers and green peas. As they simmer together, the flavors meld harmoniously. Finally, grated cheese is sprinkled in, melting into the sauce to give it a creamy, smooth finish. Seasoned with salt and pepper, the dish emerges perfectly balanced—rich, slightly spicy, and deeply comforting.

Recipe Tips & Frequently Asked Questions

Choose beef brisket or ribs for the best texture.
These cuts become fork-tender and flavorful after slow cooking.

Fry the potatoes and carrots first.
This ensures they maintain their shape and don’t become mushy in the sauce.

Adjust the chili to your preference.
Add more if you like a bit of heat, or omit it entirely for a milder version.

Simmer gently and patiently.
Low heat allows the flavors to deepen while preventing the sauce from burning.

Substitute liver spread if needed.
Pâté or puréed chicken liver can replicate its rich, creamy flavor.

Can I use other meats?
Absolutely—goat, pork, or chicken all work well and each gives a unique twist to the dish.

What if I don’t have liver spread?
Use mashed chicken liver or canned pâté for similar richness.

How can I make it less spicy?
Skip the chili or replace it with a small pinch of mild paprika.

Can I make this ahead of time?
Yes, Kaldereta actually tastes even better the next day after the flavors have melded overnight.

What to Serve With This Recipe

Beef Kaldereta is best served with a generous helping of steamed white rice to soak up its flavorful sauce. For extra aroma and flavor, garlic fried rice makes an excellent pairing. To cut through the stew’s richness, serve a side of pickled green papaya (atchara) or fresh cucumber salad—both add brightness and crunch. For a complete Filipino meal, enjoy it with a refreshing calamansi juice or a tall glass of iced tea.

Creative Variations

Beef Kaldereta is wonderfully versatile and can be adapted to suit different tastes. For a cheesy twist, double the amount of grated cheese for a thicker, creamier sauce. Those who enjoy spice can incorporate fresh chilies or drizzle chili oil for added heat. To give it a Mediterranean flair, add green olives or pickles for tangy contrast. For a lighter take, substitute tomato paste with tomato sauce for a smoother, more delicate flavor.

Beef Kaldereta is the essence of Filipino comfort food—rich, savory, and deeply satisfying. The tender beef, creamy sauce, and gentle heat come together in perfect harmony, creating a dish that’s both hearty and heartwarming. Whether it’s for a family feast or a quiet dinner at home, this stew always brings warmth to the table and joy to every bite.

Ingredients

2 pounds beef ribs or 1 pound beef brisket, cut into chunks
2 medium potatoes, cubed
2 medium carrots, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fish sauce
2 cups water (add more as needed)
3 pieces bay leaves
5–6 tablespoons tomato paste
3–4 tablespoons liver spread
1 chili pepper or ⅛ teaspoon chili flakes (adjust to taste)
1 cup red or green bell peppers, cut into squares
1 cup green peas
½ cup grated cheese
2–3 tablespoons cooking oil
Salt and pepper, to taste

Instructions

In a deep pan or heavy-bottomed pot, heat the oil over medium heat. Add the cubed potatoes and sliced carrots, frying until their edges turn lightly golden. Remove and set aside on a plate lined with paper towels to drain excess oil.

In the same pan, sauté the minced garlic and chopped onion until soft and aromatic. Add the beef pieces and drizzle with fish sauce. Stir-fry for about 5 minutes or until the meat begins to brown slightly and releases its juices.

Pour in the water and toss in the bay leaves. Season with a pinch of pepper, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and allow the beef to simmer gently for about 50 to 60 minutes, or until tender. Stir occasionally and add more water as necessary to maintain a rich, flavorful broth.

When the meat is fork-tender, uncover and let the liquid reduce by half to concentrate the flavors. Stir in the tomato paste, chili pepper, and liver spread, then simmer for another 5 minutes to thicken the sauce and deepen its color.

Add back the fried potatoes and carrots along with the bell peppers and green peas. Cook for 5 more minutes, allowing the vegetables to absorb the savory sauce. Finally, sprinkle the grated cheese over the dish and stir gently until it melts and blends into the sauce, giving it a creamy finish.

Adjust the seasoning with salt and pepper to taste. Serve hot with steamed white rice and enjoy the comforting, bold flavors of classic Filipino Beef Kaldereta.