Caldereta is essentially Filipino Beef Stew. And of course you eat it with rice.


Recipe by Felice TakamatsuCourse: Lunch, DinnerCuisine: FIlipinoDifficulty: Easy


Prep time


Cooking time




  • 2 pounds beef chuck, cut into large chunks 

  • 1 onion, chopped

  • 4-6 garlic cloves, chopped

  • 1 red bell pepper, sliced

  • 2-3 bay leaves

  • 8 oz can tomato sauce

  • 4 tablespoons tomato paste

  • 4.25 oz can liver spread (alternate: use peanut butter)

  • 2 tablespoon sugar

  • 1 tablespoon fish sauce

  • 1/2 cup pickles, chopped into bite size pieces

  • 4 oz pitted green olives

  • Neutral oil (i.e. canola or vegetable)

  • Kosher salt and fresh cracked black pepper

  • 1/4 red pepper flakes (optional)


  • Heat a heavy bottom pot over medium high heat, coat the bottom of the pan with oil. 
  • Season beef with salt and pepper. Add beef into pot, leaving room between  pieces. Sear for about 2 minutes per side until browned on all sides. Note: work in batches so you don’t overcrowd the pan. Once seared on all sides, remove beef and set aside.
  • Add red bell pepper to pot and lightly blister. Remove and set aside.
  • Add in potatoes and sear until browned on all sides. Remove and set aside.

    (If you have an air fryer you can air fry the potatoes as well @ 400° F for about 20 minutes, tossing half way through.)
  • Add in a tablespoon of oil into the pot and add onions and garlic. Cook until soft.
  • Add in tomato paste and cook until it becomes a brick red color. If using, add in red pepper flakes. Add beef back into the pot.
  • Add tomato sauce, equal amount of water, 2-3 bay leaves, 2 tablespoon sugar, 1 tablespoon fish sauce. Mix to combine and bring to a boil. 
  • Lower heat to medium, cover pot and let simmer for 1.5 – 2 hours until beef is fork tender. As it is simmering, check periodically and skim fat as it rises to the top. 
  • Once beef is tender, add in potatoes, red bell peppers, pickles, green olives, and liver spread. Stir everything together and cook for another 5 minutes. 
  • Serve with fresh white rice. 


  • Caldereta makes great left overs and tastes even better the next day.

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