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Ulam · Fiesta Table

Beef Caldereta

A thick, rich tomato-based beef stew that's a fixture at Filipino fiestas and Sunday tables — beef braised until fork-tender in a sauce rounded out with liver spread and cheese.

2 hr 20Total time
6Servings
MediumDifficulty
Gluten-free*Dietary note

Caldereta traces back to Spanish colonial-era stews, but the Filipino version has drifted into its own thing entirely — tomato sauce thickened with liver spread and finished with cheese for a sauce that's tangy, savory, and faintly sweet all at once. Goat meat is the classic choice in some regions, but beef chuck or shank is what most households actually cook.

What makes it caldereta

The liver spread is the non-negotiable ingredient — it's what gives caldereta its signature depth and slightly thick, glossy sauce, distinguishing it from a simpler beef-tomato stew like mechado. Cheese stirred in near the end rounds out the sharpness of the tomato and adds richness.

Ingredients serves 6

  • 2 lbs beef chuck or shank, cubed
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups tomato sauce
  • 2 cups beef broth
  • 2 bay leaves
  • 2 potatoes, quartered
  • 2 carrots, sliced thick
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/4 cup liver spread or liver pâté
  • 1/2 cup grated cheddar cheese
  • 1/2 cup green olives
  • 3 tbsp cooking oil
  • Salt and pepper, to taste

*Check your soy sauce and liver spread brands for gluten-free certification.

Instructions

  1. Marinate the beef. Toss beef cubes with soy sauce and let sit at least 30 minutes, or overnight in the fridge for deeper flavor.
  2. Brown the beef. Heat oil in a heavy pot and sear the beef in batches until browned on all sides. Set aside.
  3. Build the braise. In the same pot, sauté onion and garlic until soft. Return beef to the pot with tomato sauce, broth, and bay leaves.
  4. Simmer until tender. Cover and simmer on low heat until beef is fork-tender, about 1.5 hours, adding water as the sauce reduces too much.
  5. Add potatoes and carrots. Add potatoes and carrots, simmering until nearly fork-tender, about 15 minutes.
  6. Enrich the sauce. Stir in liver spread and grated cheese, simmering until the sauce thickens and turns a deep orange-red.
  7. Finish and serve. Add bell peppers and olives, simmering 5 more minutes. Season with salt and pepper, and serve hot with rice.
Kitchen tip: Caldereta tastes even better the next day — the sauce thickens further and the flavors meld, so it's a great make-ahead dish for gatherings.

Tips & variations

  • Goat caldereta: the traditional version uses goat meat (kaldereta kambing) — marinate longer to tame the gaminess.
  • Spicy version: add sliced siling labuyo or a spoonful of chili sauce for a kick.
  • No liver spread on hand: chicken liver pâté or even a mashed chicken liver sautéed into the sauce works as a substitute.

Frequently asked questions

What's the difference between caldereta and mechado?

Mechado is a simpler tomato-based beef stew without liver spread or cheese, giving it a lighter, less rich sauce than caldereta.

Can I make caldereta without liver spread?

Yes, though the sauce will be thinner and less complex. Some cooks substitute a tablespoon of peanut butter or extra tomato paste to approximate the richness.

Can I use a slow cooker or pressure cooker?

Yes — a pressure cooker cuts the beef tenderizing time to about 35-40 minutes. Finish the sauce and vegetables afterward on the stovetop.

Pairs well with

Fiesta-table pairing

Pancit Palabok

Rice noodles under a rich shrimp-and-annatto sauce, piled with toppings.
Party spread starter

Lumpia Shanghai

Thin, crispy spring rolls packed with seasoned ground pork.
Fiesta-table dessert

Leche Flan

Silky steamed egg custard set in liquid caramel.