How to cook Kaldereta


Kaldereta, or caldereta, is a hearty Filipino stew traditionally made with goat meat, though variations containing beef, chicken or pork are also common. Tomato sauce and liverwurst are staples in traditional recipes, and vegetables such as potatoes and bell peppers are often included in the stew. This recipe, adapted from Angelo Comsti’s From Our Table to Yours, provides a modern twist by using cubed beef and swapping out tomato sauce and liverwurst for tomato paste to achieve robustness without having to locate liver sausage.

Start to Finish: Around 1 hour

Servings: Around 5 servings

Difficulty Level: Intermediate


  • 1 tablespoon butter or bacon fat
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 1 medium yellow onion, thinly sliced
  • 1 can tomato paste
  • 1 red bell pepper, diced
  • 1 large potato, diced (or 2 medium-sized potatoes)
  • 2 cups beef stock
  • 3 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 to 3 bay leaves
  • Salt and pepper, to taste
  • Hot sauce, for serving
  • Grated cheddar cheese, for serving

Step 1: Sear the Beef

Add the butter or bacon fat to a large pot and bring it to medium-high heat. Season the beef with a few dashes of salt and pepper. When the butter or bacon fat has melted and is just beginning to bubble with heat, add the cubed beef and sear it for one to two minutes on each side. Remove the beef cubes from the pot and set them aside.

Step 2: Saute the Veggies

Add the onions and garlic to the pot and saute them for four to five minutes, until they are softened. Add more butter or bacon fat if necessary. Add the red bell pepper and potatoes and saute for two more minutes.

Step 3: Simmer the Stew

Return the beef to the pot and add the tomato paste, beef stock, soy sauce, apple cider vinegar and bay leaves. Bring the mixture to a boil, then reduce it to a simmer. Simmer the dish, covered, for around 45 minutes, until the beef and potatoes are cooked through and tender. Add a few dashes of salt and pepper, to taste.

Step 4: Serve the Kaldereta

Remove the pot from heat and serve the dish with a small handful of grated cheddar cheese and a few dashes of hot sauce on top if you like.

Substitutions and Variations

Add or replace recipe ingredients with peas or diced carrots to boost the heartiness of the dish, add diced pineapple to increase its sweetness or stir in a generous spoonful or two of peanut butter to add a creamy nuttiness.

For the best results, use the chuck cuts of beef, because they contain connective tissue that breaks down over prolonged cooking times, making the meat tender and flavorful.

Infuse flavorful dimensions by adding or swapping in Worcestershire sauce, fish sauce, white wine vinegar or cooking sherry.

If you don’t have beef on hand, try using chicken or pork, or mix it up and create a seafood kaldereta made with fish or lobster.


  • Kaldereta is often served with pitted green olives, either mixed in just before serving or sprinkled on top as a garnish to add a salty, flavorful bite.

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