Beef Kaldereta
Kaldereta is the stew that shows up at every Filipino fiesta table — beef simmered low and slow in a thick tomato sauce until it’s rich enough to coat the rice. Liver spread is the not-so-secret ingredient that gives the sauce its signature depth.
Watch It Made
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Instructions
- Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches, then set aside.
- In the same pot, sauté the onion and garlic until fragrant.
- Return the beef to the pot. Add tomato sauce, beef broth, and bay leaves. Bring to a boil, then lower the heat, cover, and simmer for 1 to 1.5 hours until the beef is fork-tender, adding more broth or water as needed.
- Add the potatoes and carrots. Simmer for 10-12 minutes until the vegetables are just tender.
- Stir in the liver spread until the sauce turns rich and thick. Add the bell peppers, olives, and chilies (if using) and simmer for another 5 minutes.
- Season with salt and pepper to taste. Serve hot with steamed rice.
Cook's Tip
Braise the beef a day ahead if you can — kaldereta, like most stews, deepens in flavor overnight, and the sauce thickens further once refrigerated and reheated.