My Filipino Beef Caldereta Recipe

This is the version of beef caldereta I grew up eating, the one with liver spread and tomato sauce that creates that unique caldereta flavor. I've tried many variations, but this classic version is my favorite.

This rich, hearty dish combines tender beef with potatoes, carrots, bell peppers, and that signature combination of tomato sauce and liver spread that creates the most delicious flavor.

My Ingredients

• 2 lbs beef, cubed (I prefer chuck roast because it's more tender)
• 3 garlic cloves, crushed and chopped
• 1 onion, finely chopped
• 2 cups beef broth
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• ½ cup liver spread, processed in blender (my secret ingredient)
• 1 teaspoon chili flakes (if you love spicy)
• 3 dried bay leaves
• 2 cups potatoes, sliced
• 2 cups carrots, sliced
• ¼ cup cooking oil
• ⅔ cup green olives
• Salt and pepper to taste

How I Make My Filipino Beef Caldereta

1. First, I heat oil in my large pot (or pressure cooker when I'm in a hurry) and saute my onion and garlic until fragrant. This creates the flavor foundation.
2. I add my cubed beef and cook for about 5 minutes until it turns light brown. This browning step is important for developing the flavors.
3. I add in my dried bay leaves and chili flakes.
4. I add my blended liver spread and stir it in well. This is essential for that rich flavor.
5. I pour in the tomato sauce and beef broth, stirring everything together until well combined. This creates that beautiful sauce base.
6. I cook the beef until it becomes tender. If I'm using my pressure cooker, this takes about 30 minutes. With a regular pot, I let it simmer for 1-2 hours. I know it's ready when the beef falls apart easily with a fork.
7. Now I add the vegetables. I add my potatoes and carrots first and cook for 8-10 minutes. I watch them carefully because I don't want them to break down too much.
8. I add the bell peppers and green olives, then continue cooking for 5 more minutes.
9. Finally, I season with salt and pepper to taste.
10. Serve and enjoy your beef caldereta!

My Personal Tips

• Use a pressure cooker to save time. It cuts cooking time by more than half.
• Don't skip the browning step. It adds incredible flavor.
• Blend the liver spread for smoother consistency.
• Monitor potatoes carefully so they don't break down too much.
• Add vegetables in stages for perfect texture.
• Fresh liver can substitute for liver spread. I make sure to puree it first.
• This tastes better the next day.

Related

Looking for other recipes like this? Try these:

Filipino Beef Caldereta Recipe

My beef kaldereta is tender beef cubes slow-cooked with tomato sauce, liver spread, potatoes, carrots, and bell peppers until rich and hearty.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 lbs beef cubed (I prefer chuck roast because it's more tender)
• 3 garlic cloves crushed and chopped
• 1 onion finely chopped
• 2 cups beef broth
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 cup tomato sauce
• ½ cup liver spread processed in blender (my secret ingredient)
• 1 teaspoon chili flakes (if you love spicy)
• 3 dried bay leaves
• 2 cups potatoes sliced
• 2 cups carrots sliced
• ¼ cup cooking oil
• ⅔ cup green olives
• Salt and pepper to taste

Method

 

1. First, I heat oil in my large pot (or pressure cooker when I'm in a hurry) and saute my onion and garlic until fragrant. This creates the flavor foundation.
2. I add my cubed beef and cook for about 5 minutes until it turns light brown. This browning step is important for developing the flavors.
3. I add in my dried bay leaves and chili flakes.
4. I add my blended liver spread and stir it in well. This is essential for that rich flavor.
5. I pour in the tomato sauce and beef broth, stirring everything together until well combined. This creates that beautiful sauce base.
6. I cook the beef until it becomes tender. If I'm using my pressure cooker, this takes about 30 minutes. With a regular pot, I let it simmer for 1-2 hours. I know it's ready when the beef falls apart easily with a fork.
7. Now I add the vegetables. I add my potatoes and carrots first and cook for 8-10 minutes. I watch them carefully because I don't want them to break down too much.
8. I add the bell peppers and green olives, then continue cooking for 5 more minutes.
9. Finally, I season with salt and pepper to taste.
10. Serve and enjoy your beef caldereta!

Notes

• Use a pressure cooker to save time. It cuts cooking time by more than half.
• Don't skip the browning step. It adds incredible flavor.
• Blend the liver spread for smoother consistency.
• Monitor potatoes carefully so they don't break down too much.
• Add vegetables in stages for perfect texture.
• Fresh liver can substitute for liver spread. I make sure to puree it first.
• This tastes better the next day.

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