Beef Kaldereta

Beef Kaldereta is a classic and hearty Filipino stew made of tender beef and vegetables. This is normally served during festive occasions or as a special meal for large potlucks or gatherings!

Beef Kaldereta is one of the many stew dishes of the Philippines. My mom and dad had their own versions, each with their own regional flares.

My dad typically made his very rich -with either peanut butter or coconut milk. He’d then cook the sauce down until the oils began to separate and float to the top (in Tagalog, we call this nagmamantika), making his kaldereta incredibly rich and concentrated in taste.

My Bicolana mom, on the other hand, loved to make hers spicy with a bunch of Thai chilies in the stew. With a bit of heat, I’ve grown to love my Kaldereta this way as well (drawing some inspiration from Dad too, of course).

What is Kaldereta?

Kaldereta refers to a Filipino stew made with some kind of protein (typically goat or beef), simmered with vegetables and a liver paste-based sauce.

The name was derived from the Spanish word “caldera” translating to cauldron, reflecting the traditional way it was typically prepared.

Like with many Filipino fiesta (party) foods, Kaldereta is most commonly served during special occasions, due to its heartiness, ability to fill so many mouths, and its bright color!

Note that there are many, many variations of this dish. This is just the version I grew to know and love by my parents. Feel free to adjust the recipe to taste, or add your own little spin to it as well (more on that in the below sections).

Ingredients and Substitutions

Beef: While this is traditionally cooked with goat in certain regions, beef has grown to become a more accessible option in most households. For this recipe, I used short ribs (one of my favorite cuts for any stew), though feel free to use other cuts of beef such as chuck, brisket, shank, or ribs. Go for ones with a decent amount of fat marbling for best flavor and tenderness.

• Substitutes: Most proteins can work in place of beef, just be sure to cook it adequately to doneness. Examples include goat, chicken, or pork.

Tomato paste, crushed tomatoes: This will add a depth of tang and tomato flavor to our stew. I like using a combination of these to bump up the richness of the tomato, while also adding some volume to the simmering sauce.

• Substitutes: Fresh, crushed tomatoes (not canned) are great substitutes.

Liver spread: This is the key ingredient to any Kaldereta -which not only provides richness to the stew, but it helps give it body, a bit of thickness, and deep umami flavor. Do not leave it out! Most Filipinos will use the Filipino brand Reno liver spread, which may or may not be found in some Filipino groceries.

• Substitutes: A good substitute would be liver pâté. Liver spread, while similar, could technically work, though make sure it’s one that’s of good quality since it will determine how your Kaldereta will ultimately taste like. You could also go for straight-up pork liver, just cook it completely beforehand and run it through a blender to get it smooth prior to mixing with the stew.

Beef stock: Go for the unsalted beef stock so you can control how salty your Kaldereta is.

• Substitutes: Any unsalted stock should work, such as chicken, pork, vegetable, or even mushroom. Water may work in a pinch, your sauce just won’t be as flavorful.

Fish sauce, soy sauce: A combination of both of these sauces will help create a salty, complex umami taste with the stew.

• Substitutes: Fish sauce and soy sauce can be used interchangeably -meaning you can replace fish sauce with soy sauce, and vice versa for this recipe.

White sugar: A little sugar goes a long way in balancing out the acidity of the tomatoes and highlighting the richness of the stew sauce.

• Substitutes: Any sweetener of your choice can work, so long as they’re not over powering. Examples include brown sugar, honey, or agave.

Carrots, potatoes, bell peppers, green olives, green peas: We can’t forget about the veggies to complete this stew. While these are the traditional mix of veggies you’ll typically see in most Kalderetas, you’re free to omit or replace them with whatever you’d like to preference.

Instructions

Start by blanching your short ribs. Add the short ribs into a deep pot and pour in just enough water to cover. Bring this to a boil, then let it simmer for about 5 minutes, allowing all the scum and impurities to escape from the beef.

Strain the short ribs and discard the blanching water. Rinse the short ribs well with water to remove any excess gunk that may be stuck to them.

Heat 2 tbsp of oil over medium-high heat in a pot. Season the blanched short ribs with salt and pepper all over. Sear the short ribs in the oiled pot until browned on all sides (you may need to do this in batches to achieve good searing). Set aside.

In the same pot, sauté the onions until soft, about 5 minutes. Add in the garlic, and sauté until golden, about 2-3 minutes.

Add in the tomato paste. Stir and cook for about 3-5 minutes until the paste is dark red in color (as to avoid the raw, acidic taste in your stew).

Add in the liver spread, tomato sauce, sugar, fish sauce, soy sauce, and bay leaves. Return the seared short ribs to the pot. Pour in the beef stock, just enough to cover the beef. Bring this to a boil, then cover and let simmer on low for about two hours to completely soften the short ribs.

In the meantime, heat up another 2 tbsp of oil in a separate pan. Fry the potatoes and carrots over medium-high heat until browned on all sides. Set aside.

After two hours of simmering, add in the browned potatoes and carrots to the stew, along with the Thai chilies, if using. Continue to simmer until the veggies have softened, about 5 minutes.

Add in the bell peppers and green olives, simmer for 5 more minutes, until the peppers soften.

Finally, add in the green peas and stir gently to combine. Taste and season the Kaldereta with more salt and/or pepper to preference, if needed.

Continue to simmer the stew to thicken the sauce, or alternatively add more stock if you like the stew more soupy.

Serve warm and with a side of rice. Enjoy!

Cooking Tips

Make your Kaldereta more rich: To boost the creaminess and richness of the stew, consider adding some of these ingredients: peanut butter, coconut milk, grated cheese (Eden or Velveeta), heavy cream (or all-purpose cream). Some regions in the Philippines do add some of these ingredients as staples in their Kaldereta -and it tastes absolutely delicious!

Make your Kaldereta spicy: Feel free to throw in fresh Thai chilies, chilli powder, or even chilli oil into the stew to add a bit of heat to your Kaldereta.

Timing is everything: Any good Kaldereta is cooked low and slow -giving the beef enough time to soften and for the sauce to develop its flavor over time. Staggering the vegetables also helps to prevent soggy and/or undercooked pieces in the stew -which is why there’s a specific order we add the vegetables.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftover Kaldereta can be stored for up to five days in the refrigerator, sealed in an airtight container. To reheat, simply warm the stew in the microwave or gently over stove top until fully heated-through.

Can I freeze this?

Yes! You can keep the Kaldereta for up to 2 months frozen. To reheat, let it thaw in the fridge overnight, then heat in the microwave or over the stove until the beef and sauce has softened.

Can I cook this in a slow-cooker or pressure cooker?

You definitely can, though I can’t speak for the specific method with those appliances since I never tested this recipe with them! A slow-cooker or Crockpot is great if you wanted to “set-and-forget” the beef stew, and the pressure cooker helps with speeding up the tenderizing process of the beef (so you don’t have to simmer as long).

Looking for more hearty, comfort meals? Here’s a few you might love:

• Kare Kare
• Beef Bulgogi
• Chicken Adobo
• Black Pepper Beef