📝 About This Recipe
Kaldereta is the undisputed king of Filipino celebrations, a sophisticated beef stew that traces its roots back to the Spanish colonial era. This version features fork-tender beef chuck slow-braised in a luxurious, savory-sweet sauce thickened with traditional liver spread and brightened with melted cheese. With its vibrant medley of bell peppers, olives, and a hint of chili heat, it is a complex, soul-warming masterpiece that defines the heart of Filipino hospitality.
🥗 Ingredients
The Beef and Marinade
- 2 lbs Beef Chuck or Brisket (cut into 2-inch cubes)
- 1/4 cup Soy Sauce (Filipino brand preferred)
- 2 tablespoons Calamansi or Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (cracked)
Aromatics and Base
- 3 tablespoons Cooking Oil (neutral oil like canola)
- 5 cloves Garlic (minced)
- 1 large Red Onion (chopped)
- 1 cup Tomato Sauce (plain tomato sauce)
- 3-4 cups Beef Broth (low sodium)
- 1/2 cup Liver Spread (such as Reno brand)
Vegetables and Finishing
- 2 medium Potatoes (cubed and fried until golden)
- 2 medium Carrots (sliced into rounds)
- 1 large Red Bell Pepper (sliced into strips)
- 1 large Green Bell Pepper (sliced into strips)
- 1/2 cup Green Olives (pitted)
- 2-3 pieces Bird's Eye Chilies (chopped (optional for heat))
- 1/2 cup Cheddar Cheese (shredded)
- 1/2 cup Green Peas (frozen or canned)
👨🍳 Instructions
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1
In a large bowl, marinate the beef cubes in soy sauce, calamansi juice, and cracked black pepper for at least 30 minutes to allow the flavors to penetrate the meat.
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2
Heat 1 tablespoon of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the potatoes and carrots until the edges are golden brown, then remove and set aside. This prevents them from becoming mushy during the braise.
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3
In the same pot, add more oil if needed and brown the marinated beef in batches. Do not crowd the pan; searing creates a deep crust that adds immense flavor to the sauce. Remove beef and set aside.
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4
Lower the heat to medium. Sauté the garlic and onions until the onions are translucent and fragrant, about 3-4 minutes.
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5
Return the browned beef to the pot. Pour in the tomato sauce and stir for 2 minutes to slightly caramelize the sugars in the tomato.
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6
Add the beef broth and bring to a boil. Once boiling, lower the heat to a simmer, cover the pot, and cook for 1 to 1.5 hours, or until the beef is fork-tender. Skim off any excess fat that rises to the surface.
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7
Stir in the liver spread. This is the secret ingredient that provides the signature creamy texture and earthy depth to the Kaldereta.
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8
Add the fried potatoes, carrots, and chopped bird's eye chilies. Simmer for another 10 minutes until the vegetables are fully cooked through.
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9
Add the red and green bell peppers, green olives, and green peas. Cook for 3-5 minutes until the peppers are tender-crisp and vibrant.
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10
Stir in the shredded cheddar cheese. Continue to stir until the cheese is completely melted and the sauce has thickened into a velvety consistency.
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11
Perform a final taste test. Adjust seasoning with salt or patis (fish sauce) if necessary. Serve hot and enjoy the labor of love!
💡 Chef's Tips
For the most tender results, use beef chuck with good marbling; the fat breaks down during the long simmer to create a silky sauce. If you don't have liver spread, you can use broiled chicken livers mashed into a fine paste as a natural substitute. Frying the potatoes and carrots before adding them to the stew creates a barrier that keeps them intact rather than dissolving into the sauce. If the sauce becomes too thick, loosen it with a splash of beef broth; if too thin, simmer uncovered for the last 10 minutes. Always allow the beef to simmer slowly; rushing the process with high heat will result in tough, rubbery meat.
🍽️ Serving Suggestions
Serve over a generous mound of steaming hot jasmine rice to soak up the rich, savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, acidic contrast to the richness of the stew. A cold glass of sweetened Sago't Gulaman or a crisp lager beer complements the savory and spicy notes perfectly. For a traditional feast, serve alongside other Filipino classics like Pancit Bihon or Lumpia Shanghai. Leftovers are even better the next day as the flavors continue to develop and meld in the fridge.