Introduction
Beef Caldereta is a beloved Filipino dish known for its bold, rich flavors and comforting nature. Originating from Spanish influence during the colonial period, Caldereta has evolved to become a staple in Filipino households and special occasions. Traditionally made with goat meat, the modern version more commonly features beef, slow-cooked in a savory tomato-based sauce enriched with liver spread, cheese, vegetables, and spices.
Whether served at family gatherings, fiestas, or Sunday lunches, Beef Caldereta holds a special place in the hearts and kitchens of many Filipinos. Its vibrant red sauce, tender beef chunks, and medley of vegetables make it a visually appealing and deliciously satisfying meal.
In this comprehensive article, we’ll walk you through every step of preparing this hearty dish. From sourcing your ingredients to simmering the sauce to perfection, this guide has everything you need to master Beef Caldereta in your own kitchen.
 Ingredients (US Cups):
- 2 lbs bottom round roast, cut into 2-inch cubes
- ¼ cup canola oil
- 2 large potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 cups water
- 10 Thai chili peppers, minced (adjust to taste)
- ½ cup green olives, pitted
- ½ cup liver spread
- ½ cup cheddar cheese, shredded
- 1 small green bell pepper, seeded and cut into cubes
- 1 small red bell pepper, seeded and cut into cubes
- Salt and pepper to taste
 Instructions: Step-by-Step
Step 1: Fry Vegetables
Start by heating the canola oil in a large, heavy-bottomed pan over medium heat. Add the cubed potatoes and carrots and fry them until they are lightly golden. This process helps to retain their structure later in the stew. Once done, remove them from the pan and set aside on paper towels to drain excess oil.
Step 2: Sauté Aromatics
In the same oil, add the chopped onions and minced garlic. Sauté until fragrant and the onions become translucent. This builds the base flavor of the dish.
Step 3: Brown the Beef
Add the beef cubes into the pan with the aromatics. Brown the meat on all sides. This step seals in the juices and enhances the flavor through caramelization.
Step 4: Simmer the Base
Pour in the tomato sauce, tomato paste, and water. Stir well to combine. Add the minced Thai chili peppers for heat. Bring the mixture to a gentle boil. Skim off any scum that rises to the top.
Once boiling, lower the heat to a simmer. Cover and cook for about 1 to 1½ hours or until the beef becomes tender. Check occasionally and stir to prevent sticking.
Step 5: Return the Vegetables
Add the pre-fried potatoes and carrots back into the stew. Let them simmer until they become fork-tender, usually about 10-15 minutes.
Step 6: Enrich the Sauce
Add the liver spread and shredded cheddar cheese into the pan. Stir well until both are fully melted and incorporated into the sauce. This step thickens the sauce and gives it its distinctive rich, savory flavor.
Step 7: Final Touches
Finally, add the green and red bell peppers along with the green olives. Simmer for an additional 2-3 minutes to soften the peppers slightly without losing their crunch.
Your Beef Caldereta is now ready to be served!
 Prep Time: 15 minutes
 Cook Time: 2 hours
 Calories: ~448 kcal per serving
 Tips for Perfect Beef Caldereta
1. Choose the Right Cut of Beef
Go for cuts that are well-marbled like chuck roast or bottom round roast. They become tender and flavorful when slow-cooked.
2. Sear Before Simmering
Always brown your meat before adding liquids. It enhances flavor and color.
3. Don’t Skip the Liver Spread
It may seem unconventional, but liver spread gives Caldereta its signature taste and creamy texture.
4. Adjust the Heat
Thai chili peppers are very spicy. Start with fewer and adjust according to your spice tolerance.
5. Add Cheese Gradually
Shredded cheese helps mellow the spices and thickens the sauce. Use sharp cheddar for a bolder flavor.
6. Let It Rest
Like many stews, Caldereta tastes better the next day as the flavors have time to meld.
7. Use Fresh Vegetables
Fresh carrots, potatoes, and bell peppers give a natural sweetness and vibrant color to the dish.
8. Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of water if the sauce thickens too much.
 Serving Suggestions
- Serve hot over steamed white rice for a classic pairing.
- Pair with crusty bread or pandesal to mop up the sauce.
- Add a side of pickled papaya (atchara) for a contrasting tang.
- A cold glass of calamansi juice complements the rich flavors.
Final Thoughts
Beef Caldereta is more than just a dish—it’s a cultural experience. The layers of flavor, the slow-cooked tenderness of the beef, and the medley of vibrant vegetables create a comforting meal that captures the heart of Filipino cuisine. It’s a recipe that calls for love and patience, and in return, it offers warmth, flavor, and joy.
Whether you’re making it for the first time or revisiting a childhood favorite, this Beef Caldereta recipe is sure to impress. Make it your own, savor each bite, and enjoy the rich culinary heritage it represents.