Beef Caldereta is a Filipino beef stew cooked in a rich tomato-based sauce. It’s made with tender beef, vegetables, and simple seasonings. This dish is warm, flavorful, and perfect for family meals or special occasions.
Why You’ll Love This Beef Caldereta Recipe
You’ll love this recipe because it strikes the perfect balance between comfort and festivity. It’s spicy enough to intrigue your palate, yet familiar enough to feel like a warm embrace. Whether for birthdays, family dinners, or casual get‑togethers, this stew transforms any occasion into something special. Best of all, it’s easy to follow—you just sauté, simmer, and stir, making you feel like a pro chef without the fuss.
Ingredients for Beef Caldereta
You’ll need a mix of staple pantry items and fresh produce to make this dish shine:
- 2–3 tablespoons oil
- 2 medium potatoes, cubed
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 pound beef brisket (or you can use beef ribs if you prefer extra richness)
- 2 tablespoons fish sauce
- 2 cups water (plus more if needed)
- 3 bay leaves
- 5–6 tablespoons tomato paste
- 3–4 tablespoons liver spread
- 1 chili pepper (or ⅛ teaspoon chili flakes; adjust according to your spice preference)
- 1 cup green or red bell pepper, cut into squares
- 1 cup green peas
- ½ cup grated cheese
- Salt and pepper, to taste
These simple ingredients come together to form something truly unforgettable.
How to Make Beef Caldereta Directions
Here’s exactly what you’ll do to bring this hearty stew to life:
Brown the potatoes and carrots
Heat oil in a heavy pot or deep pan over medium heat. Add the cubed potatoes and sliced carrots. Cook until their edges get a light golden color. This step gives you that cozy roasted note in every bite. Once they look good, take them out and set aside.
Sauté the aromatics
In the same pan, add garlic and onion. Stir until the onion softens and the garlic becomes fragrant—just a couple of minutes.
Brown the beef
Add the beef brisket (cut into chunks) to the pan. Pour in the fish sauce and stir. Let the beef cook for about five minutes, just until it picks up a little browning—this builds deep flavor.
Simmer the beef
Pour in two cups of water and add the bay leaves. Sprinkle in some pepper. Crank up the heat until it boils, then reduce to low. Cover and let it simmer for 50–60 minutes, until the meat is fork‑tender. Keep checking and add more water if it looks dry.
Thicken and combine flavors
When the beef is soft, remove the lid and let the liquid reduce by half. Stir in tomato paste, chili, and liver spread. Let it cook for about five minutes, stirring so the flavors meld.
Finish with veggies and cheese
Add back the potatoes and carrots, plus the bell pepper and green peas. Cook for another five minutes, just long enough for the vegetables to absorb flavor. Then stir in the grated cheese. Taste and adjust with salt and pepper as needed.
Serve
Dish it up hot over steamed white rice—you’ll love dipping each spoonful into fluffy grains.
How to Serve Beef Caldereta
You’ll want to make this dish shine:
- Steamed rice: This is the classic pairing. The soft rice soaks up the rich sauce deliciously.
- Crusty bread: Serve with a warm baguette or soft roll to mop up every drop.
- Colorful sides: A simple salad of lettuce, cucumber, and tomato brings a fresh contrast. A crisp green vegetable, like sautéed bok choy or broccoli, balances the richness.
- Toppings: Offer extra grated cheese and a sprinkle of fresh chopped green onion or cilantro so everyone can personalize their bowl.
Enjoy your creation straight from the pot—its aroma and warmth make it feel like a comforting hug.
Expert Tips: Beef Caldereta
Here are some pro tricks to boost your dish:
- Choose the right cut: Beef brisket and short ribs work best—they break down slowly to yield tender, juicy texture.
- Brown thoroughly: Let the beef, carrots, and potatoes color well to add complexity. Little charred bits pack extra flavor.
- Keep it moist: If the liquid disappears before the beef is soft, splash in a bit of hot water. It’s better to have more sauce than a dry stew.
- Fine‑tune seasoning: Taste as you go. Add a pinch of sugar if the sauce is too tangy, or more chili if you like extra heat.
- Cheese magic: Use a mild, meltable cheese—like cheddar or a processed “keso”—which blends into the sauce for a creamy finish.
- Rest before serving: Let it sit off heat for 10–15 minutes. This deepens the flavors and makes serving cleaner.
How to Store Beef Caldereta
Storing your leftovers is easy:
- Cool it down until it’s just warm, then transfer to airtight containers.
- Keep in the fridge for up to 4 days.
- For longer storage, freeze in sturdy, freezer‑safe containers for up to 3 months.
- Reheat by simmering on low heat, adding a splash of water to loosen the sauce. You can also reheat portions in the microwave, covered, stopping to stir halfway through.
Variation of Beef Caldereta
Feel free to get creative:
- Spicy extra: Double the chili pepper or chili flakes if you love heat.
- Creamy twist: Stir in coconut milk or evaporated milk for a richer sauce.
- Veggie‑packed: Add diced zucchini, eggplant, or mushrooms.
- Tender chicken version: Swap beef for chicken thighs—adjust cooking time to about 30 minutes.
- Seafood option: Use firm white fish or shrimp—cook the seafood gently for just a few minutes at the end.
- Mild version: Skip the chili altogether or use just a pinch—perfect for kids or anyone sensitive to spice.
These swaps let you tailor the dish to your taste or dietary needs without losing that comforting soul.
FAQ
What is the best cut of beef for Beef Caldereta?
You want cuts that stay tender after long cooking—think brisket, short ribs, or chuck. They break down into juicy bites that soak up all the sauce.
Can I make Beef Caldereta without beef broth?
Absolutely. You can use plain water plus tomato paste and seasoning. The tomato and liver spread create enough depth—plus fish sauce boosts the umami, so beef broth isn’t needed.
How spicy is this dish?
You control the heat. Start with one chili pepper or a pinch of chili flakes. You can always add more later to reach your preferred spice level.
Can I prep this in advance?
Yes. You can chop veggies and mix tomato paste with chili and liver spread a few hours ahead. Store everything separately in the fridge, then finish cooking when you’re ready.
What can I serve with Beef Caldereta besides rice?
Fresh salad, stir‑fried greens, or crusty bread all work beautifully. Even simple pickled vegetables make nice contrast.
Is Beef Caldereta freezer‑friendly?
Yes—store in freezer‑safe containers or heavy bags for up to three months. Thaw in the fridge overnight and reheat gently on the stove with a splash of water.
Beef Caldereta
Equipment
- Heavy Pot or Deep Pan
Ingredients
- 2–3 tablespoons oil
- 2 medium potatoes (cubed)
- 2 medium carrots (sliced)
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 1 lb beef brisket (or beef ribs)
- 2 tablespoons fish sauce
- 2 cups water (plus more if needed)
- 3 bay leaves
- 5–6 tablespoons tomato paste
- 3–4 tablespoons liver spread
- 1 cup green or red bell pepper (cut into squares)
- 1 cup green peas
- ½ cup grated cheese
- Salt and pepper (to taste)
Instructions
- Heat oil in a heavy pot over medium heat. Add cubed potatoes and sliced carrots, cooking until lightly golden. Remove and set aside.
- In the same pan, add garlic and onion, stirring until the onion softens and garlic is fragrant.
- Add beef brisket chunks and fish sauce, cooking for about five minutes until browned.
- Pour in two cups of water and add bay leaves. Bring to a boil, then reduce heat to low and simmer for 50–60 minutes until the beef is tender.
- Remove lid and let the liquid reduce by half. Stir in tomato paste, chili, and liver spread, cooking for an additional five minutes.
- Add back the potatoes, carrots, bell pepper, and green peas. Cook for another five minutes, then stir in grated cheese. Adjust seasoning with salt and pepper as needed.
- Serve hot over steamed white rice.
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