Beef Caldereta Recipe (Filipino Beef Stew)

If you’re craving something hearty and full of flavor, Beef Caldereta is just what you need. This classic Filipino beef stew is loaded with tender beef simmered in a rich tomato sauce with vegetables, bell peppers, and briny green olives.

You'll find a spicy kick with bird's eye chilies or other local hot peppers, though you can easily adjust the piquancy to your preference.

What is Caldereta?

Caldereta (or Kaldereta) is a traditional Filipino stew known for its rich tomato base and deeply savory flavor.

It’s often made with beef or goat (the classic versions - goat for special occasions) but can also be made with pork, or even chicken.

Most versions include hearty vegetables like potatoes, carrots, bell peppers, and green olives, and often thickened with rich liver spread. Caldereta is a favorite at celebrations and family gatherings, beloved for its bold, comforting taste and vibrant presentation.

Let's talk about how to make caldereta at home, shall we?

Key Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Beef Chuck (or Goat). Beef chuck is ideal for caldereta, though can use other cuts of beef, like short ribs or stew beef. For a traditional version, use goat meat. Pork or chicken also work well if you prefer a lighter stew.
• Tomato Sauce & Tomato Paste. Tomato is a hallmark of the dish for rich, savory flavor. Crushed tomatoes can be used if needed.
• Liver Spread. Liver spread is the signature ingredient that sets caldereta apart from other stews. It adds richness and helps thicken the sauce. If unavailable, use pâté or even creamy peanut butter for a regional twist. You can also blend liverwurst with a bit of water or stock until smooth. You can skip it, though the flavor won’t be as traditional.
• Vegetables (Potatoes, Carrots, Bell Peppers). Classic hearty vegetables to soak up the flavorful sauce. You can use other root veggies when making it at home.
• Green Olives. Bring a pop of briny, salty flavor that balances the rich stew.
• Cheese (Optional). A Filipino home-cook twist for a creamy finish. Processed cheese (like Eden or Velveeta) is traditional, but mild cheddar or goat cheese works too.
• Chilies. Optional, but traditional in spicier versions. Siling labuyo (small, hot Filipino chilies) is the traditional option, but use Thai bird’s eye chilies or any small hot chili you like. Spice it up, my friends!

How to Make Caldereta - Step by Step

Brown the beef. Start by heating oil in a large pot or Dutch oven. Season the beef with salt and pepper, then brown it in batches until nicely seared on all sides.

This step builds deep flavor, so don’t rush it. Take the time to get some color on the meat.

Sauté the aromatics. Remove the beef and set it aside. In the same pot, cook the onions until softened, then add garlic and cook just until fragrant.

Stir in the tomato paste and cook for a minute to caramelize and deepen its flavor.

Build the stew base. Return the beef to the pot and pour in the tomato sauce, beef broth, chilies, and bay leaves. Stir well, bring it to a boil, then lower the heat.

Cover and let it gently simmer until the beef is fork-tender, about 1½ to 2 hours. Slow cooking is essential for tenderness. Add more broth or water if it starts to look dry.

Enrich and thicken. Once the beef is tender, stir in the liver spread until it melts into the sauce. This is what gives caldereta its signature richness and body.

Add the vegetables. Drop in the potatoes and carrots and let them cook until just tender, about 20-25 minutes. You want them soft but not falling apart.

Finish the stew. Add the bell peppers and green olives and cook for just a few minutes so the peppers stay vibrant. If using cheese, stir it in at the very end until melted and creamy.

Serve and enjoy. Taste and adjust seasoning with more salt and pepper. Serve hot over steamed rice, and dig into a big comforting bowl of this Filipino favorite.

Boom! Done! Your Filipino beef caldereta is ready to go. I hope you love this classic Filipino dish.

Serving Suggestions

Caldereta is best served hot over a bed of steamed white rice, which soaks up all that rich, savory sauce. It’s also fantastic with crusty bread on the side to mop up every drop. I love it in a bowl on its own.

Add a side of pickled vegetables or pickled green papaya (atchara) for a touch of brightness.

For extra umami flavor, offer patis (Filipino fish sauce) or other fish sauce on the side so diners can splash a bit over their bowls.

Storage & Reheating

Store leftover caldereta in a sealed container in the refrigerator for up to 3 days, or freeze it for up to 2 months. The flavors deepen as it sits, making it even better the next day.

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth or water as needed to loosen the sauce. If reheating from frozen, thaw overnight in the refrigerator before warming.

That's it, my friends. I hope you enjoy this beef kaldereta recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Looking for More Beef Stew Recipes?

• This Beef Stew Recipe is a classic dish of fork tender beef stewed with carrots and potatoes, so much like my mother used to make.
• Hungarian Goulash is the ultimate beef soup (or stew) from Hungary.
• Bo Kho is a comforting Vietnamese beef stew with aromatic lemongrass and an intoxicating blend of spices.
• This Yukgaejang Recipe is a hearty, spicy Korean vegetable beef soup ready to warm your soul.
• See all of my Beef Stew Recipes from Around the World