Filipino Beef Caldereta Recipe

🥘 What is caldereta?

Caldereta, also known as kaldereta, is a thick classic Filipino stew. I've taken the base of this popular dish, and given it my own Filipino-American twist.

If you've never had caldereta (or kaldereta) before, when made with beef it is similar to a classic beef stew or a Beef Bourguignon. The flavor is more tangy than the American and French versions.

Traditional, authentic Filipino recipes call for goat meat caldereta. However, goat meat isn't so easy to find where I live, so this is a beef caldereta.

Authentic Filipino caldereta recipes also include liver spread. This is used to help thicken the stew, and to add an interesting, unique flavor.

In place of liver paste, I've thickened the stew with a cornstarch slurry.

The flavor is still amazing, and I think you will LOVE this truly special stew!

🥩 Ingredient notes

Beef - This recipe is very forgiving, and you can use a variety of different cuts of beef. I use beef chuck or stew meat. You can use beef brisket, bottom round beef, or even beef short ribs.

Olive oil - Use your favorite olive oil to sauté the first set of ingredients.

Garlic - This recipe calls for 4 garlic cloves, but you can use as many or as few garlic cloves as you prefer. I'd recommend sticking to the 2 to 5 garlic clove range.

Onions - Dice 1 small yellow onion.

Carrots - Slice enough carrots to reach about 2 cups worth, about 4 medium or large carrots.

Potatoes - Dice 2 russett potatoes. You should end up between 2 cups and 2.5 cups.

Cornstarch - You'll be using cornstarch to create a cornstarch slurry to thicken the stew. This takes on the role of liver spread in more traditional Filipino caldereta recipes.

Beef broth - Use homemade or store-bought beef broth.

Tomato paste - This adds to the richness of the stew.

Bay leaves - Use two to add flavor while the stew is cooking. Don't forget to take each bay leaf out after the caldereta is done cooking and before you serve it!

Green Olives - Olives add a bright, briny flavor to the stew.

Red bell pepper - These, along with the olives, are added during the last few minutes of cooking so that they don't overcook.

✅ Step-by-step instructions

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

1. Heat oil in a Dutch oven over medium-high heat.

2. Sauté garlic and onions for 1 to 2 minutes, just until the vegetables are soft and fragrant.

3. Add the carrots and potatoes to the pot. Stir.

4. Add the beef and cook for 4 to 5 minutes over medium heat, stirring constantly and browning all sides.

5. In a small bowl mix together the cornstarch and water to create a cornstarch slurry. Pour the cornstarch slurry into the pot and stir to combine all of the ingredients.

6. Add the beef broth and tomato sauce to the pot. Cook at a medium boil, stirring regularly, for 10 minutes.

7. Add the bay leaves, then cover and reduce heat to low-medium, and cook for 1 to 2 hours.

8. Check the stew at 1 hour. If the beef is not yet cooked, or if you don't have tender beef and potatoes, then continue cooking for up to two hours. My caldereta is usually done to my liking after around one and a half hours of cooking time.

9. Add the red peppers and green olives, then cook, uncovered, for 3 to 4 more minutes. Once the peppers are slightly tender, turn off the heat and serve the stew.

👩🏻‍🍳 Recipe FAQs

🥖 What to serve with caldereta

This is a great stew to enjoy with big pieces of crusty bread to soak up that deep, rich tomato-based sauce. Or try making Filipino Pandesal, soft rolls that would go well with caldereta.

For side dishes, this caldereta/kaldereta would taste delicious with some Filipino Macaroni Salad, Instant Pot Garlic Rice (my non-fried version of sinangag, Filipino Garlic Fried Rice), white rice, Pancit Bihon Noodles or Pancit Bihon.

Of course, every Filipino meal also needs some authentic Filipino Lumpia!

🍷 Best wine pairings for this Filipino stew

The flavors of this dish are rich and hearty, like most stews. However some of the ingredients add a bit of a tang twist.

I like to serve caldereta/kaldereta with a nice Sangiovese, Tempranillo, or a Syrah. Go for bigger red wines with tannins that can stand up to the richness of this hearty Filipino dish.

For more, you can buy my Filipino cookbook: Modern Filipino Cooking, my 55-page e-Book with authentic Filipino recipes that I've adapted for today's modern kitchen!