Beef kaldereta is a classic Filipino beef stew that’s deliciously rich and surprisingly easy to make at home. It uses simple ingredients and straightforward steps, making it a great starting point if you’re new to cooking Filipino dishes or slow-simmered stews!
Filipino beef kaldereta is one of those dishes that’s often served for family gatherings, holidays, and special occasions.
Nowadays, pork kaldereta is also common. But growing up in Manila, I remember beef cost more, hence we didn’t get to enjoy it every day — and this dish was the default ‘beef dish’ for special occasions (back then, at least).
In this authentic beef kaldereta recipe, you will see how locals traditionally build layers of flavor in this stew.
There is no required searing of the meat; instead, you start by sautéing garlic and onions, then add the rest of the ingredients in sequence to maximize their flavor.
Oh! In case you’re wondering, this recipe does not use fish sauce, just regular salt. 🙂
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Why kaldereta is a keeper!
- Deep, layered flavor. Slow-simmered beef absorbs a rich, tomatoey-liver sauce that’s a bit sweet, tangy, and salty — traditional characteristics of Filipino cuisine.
- One-pot practicality. No need for an extra pan to boil or sear the meat, everything cooks in a single pot; less cleanup and more simmering for depth of flavor.
- Customizable and forgiving. It’s a beginner-friendly recipe that’s hard to mess up; you can also easily add more spice, vegetables, or crushed tomatoes to boost the sauce’s richness. It’s all up to you.
Ingredients
(See the recipe card below for measurements.)
- Beef – I generally use beef chuck for stewing, because it’s easily available in all supermarkets here in Stockholm.
- Olive oil – extra-virgin olive oil if possible.
- Vegetables – garlic, onion, carrots, potatoes, bell peppers, and green peas (frozen peas are absolutely fine).
- Stock – I always use beef stock, but chicken stock can also work.
- Crushed tomatoes – use your favorite brand of canned tomatoes.
- Liver spread – you would need to go to a Filipino store to get this; it’s not typically available in Chinese, Thai, or Vietnamese stores.
- Herb & seasoning – bay leaves, salt, ground black pepper, and chili flakes.
How to make beef kaldereta
Start by placing a Dutch oven (or a large saucepan) over medium-high heat.
Pour in the olive oil, then add the garlic and onion.
Sauté until they turn soft.
Add the pieces of beef.
Cook until they’re no longer pink — mix regularly.
Add liver spread and chili flakes.
Mix, coating the beef with liver spread as you go.
Pour in the stock, then add the crushed tomatoes and bay leaves.
Cover and bring to a soft boil.
Lower the heat and simmer until the beef becomes tender — typically 1 & ½ to 2 hours.
Add the chopped potatoes, carrots, and bell peppers.
Continue simmering until the vegetables are soft.
Add the green peas and mix.
Taste and adjust seasoning by adding salt, ground black pepper, and (more) chili flakes.
Place the lid back, cook for a couple more minutes, then take it off the heat.
Transfer into plates and serve!
Helpful tips
- Do not add all the liver spread at once, especially if you’re not familiar with it. Start with 2 tablespoons, taste as it simmers, and add more if that’s what you prefer.
- Cut the beef into even, identical-sized pieces, so they cook at the same time — this is to avoid ending up with some tough bits, and others falling apart.
- Remember to balance and adjust seasoning at the end. As is typical of any stew, the spices and seasoning intensify as the liquid reduces. So, taste and make adjustments before taking your Filipino beef kaldereta off the heat.
Recipe variation
- Searing the beef. I see some people searing (browning) the beef before sauteing the onions, which is absolutely fine as well. I prefer to make it the way my mother does.
- Olives. Some locals add green olives for a bit of earthiness and a burst of salt that cuts through the richness of the sauce.
- Cheese. You can add grated cheddar or quick-melt cheese towards the end—mix it with the rest of the ingredients to get a slightly creamy finish. Yep, this is quite common nowadays, not when I was growing up, though. 😉
Storage
How long does it last in the refrigerator?
Store it in an airtight container, and Filipino beef kaldereta will last for 3-4 days, tops.
Can you freeze it?
Absolutely. Let it cool completely, transfer it to an airtight container, and place it in the freezer for 2 – 3 months.
When reheating, it’s better to take your beef kaldereta out of the freezer the night before, refrigerate to thaw, then reheat slowly.
FAQs
What cut of beef is best for kaldereta?
Chuck, brisket, or beef shank are the best cuts to use. These cuts become tender when cooked slowly, creating an intensely flavorful sauce.
Can you make Filipino beef kaldereta without liver spread?
Yes, that is more common nowadays as well. Omitting the liver spread is fine, but note that the sauce will be noticeably lighter—basically, you’re using the crushed tomatoes as the flavor base.
What is the difference between kaldereta, afritada, and mechado?
Believe me, I often wonder myself. 😉
Traditionally, kaldereta is richer because of the liver spread added. Both afritada and mechade have tomato-based flavor, but the vegetables (or extenders added) differ a bit.
Serving suggestions
Beef kaldereta is at its best when served with sides that balance its rich, savory sauce and round out the meal. From rice and noodles to fresh and creamy accompaniments, these pairings highlight why it remains a staple of Filipino comfort food.
Explore the serving ideas below and discover more dishes in our collection of classic Filipino recipes.
The light, crunchy Filipino vegetable spring rolls balance the intensity of the stew, adding freshness and texture to the meal.
Served together with steamed rice, this pairing is excellent for family weekend lunches.
The stir-fried canton noodles soak up just enough kaldereta sauce, creating a hearty, filling combination that’s especially popular for gatherings and celebrations.
Served together, they turn a simple meal into a classic Filipino feast.
Filipino Chicken Macaroni Salad
This creamy chicken macaroni salad brings a cool, slightly sweet contrast to the bold flavors of beef kaldereta.
Its soft pasta and mayonnaise-based dressing balance the stew’s rich sauce, ending the meal on a lighter note.
This pairing is especially popular for parties and family gatherings, where kaldereta anchors the table and the Filipino-style chicken salad rounds it up nicely.
Beef kaldereta, indeed, is the kind of dish that brings people to the table, with its bold flavors, tender beef, and deeply satisfying sauce. Whether you’re cooking it for a weekend family meal or a special gathering, this recipe is well worth trying at home.
If you enjoyed this kaldereta, be sure to explore more traditional Filipino dishes for everyday meals and celebrations alike!
GET MORE IDEAS FROM THIS LIST OF DINNER RECIPES FROM AROUND THE WORLD!
📖 Recipe
Beef Kaldereta Recipe
Equipment
- Dutch oven (24 cm or 4.2 litres) or
- Medium to large saucepans (with lid)
Ingredients
- 3 tablespoons olive oil
- 500 grams beef, stew cuts (about 1 pound)
- 2 cloves garlic, minced or grated
- 1 small onion, finely chopped
- 1 to 1 & 1/4 cups stock
- 3 to 4 tablespoons liver spread
- 1/2 cup crushed tomatoes
- 2 medium bell peppers (1 red & 1 green)
- 2 small carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1/2 cup green peas, frozen
- 2 pieces bay leaves, dried
- 1/2 teaspoon chili flakes
- salt and ground black pepper, to season
Instructions
- Pour the olive oil into a Dutch oven (or a large saucepan) and place it over medium-high heat.
- Add the garlic and onion once the oil is ready, then saute until they soften.
- Add the beef pieces and cook until no longer pink, stirring regularly.
- Add liver spread and chili flakes, then mix, coating the beef with the liver spread in the process.
- Pour in the stock, then add the crushed tomatoes and bay leaves.
- Cover, bring to a soft boil, then lower the heat and simmer until the beef becomes tender — typically 1 & ½ to 2 hours.
- Add the chopped potatoes, carrots, and bell peppers, then continue simmering until the vegetables are soft.
- Add the green peas and mix.
- Taste and adjust seasoning by adding salt, ground black pepper, and (more) chili flakes.
- Place the lid back, cook for a couple more minutes, then take it off the heat.
- Transfer into serving plates and enjoy!
Notes
- Cook’s Tip: Do not add all the liver spread at once, especially if you’re not familiar with it. Start with 2 tablespoons, taste as it simmers, and add more if that’s what you prefer.
- Refer to the post for more tips and suggestions.
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