Filipino Beef Kaldereta is a hearty and flavorful dish that is a staple at Filipino gatherings and family dinners. This rich stew is made with tender beef, vegetables, and a sauce enhanced by liver spread and a hint of cheese, making it uniquely Filipino. Whether served at a special occasion or enjoyed as a comforting weeknight meal, beef kaldereta promises a taste of the Philippines in every bite. Follow this recipe to create a delicious version of this classic dish right in your own kitchen.

Tip #1

Simmer Slowly: Allow the kaldereta to simmer on low heat. This slow cooking process helps soften the beef, making it tender and allowing it to absorb the flavors of the sauce more effectively.

Tip #2

Brown the Beef Well: Searing the beef thoroughly before simmering is crucial. It caramelizes the surface of the meat, adding a depth of flavor to the stew that can’t be achieved through boiling alone.

Tip #3

Adjust Consistency: Before serving, check the consistency of the sauce. If it's too thick, add a bit more water or broth to reach your desired thickness. This also helps to ensure the flavours are well-balanced and not too concentrated.

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Filipino Beef Kaldereta

Total Time: 1 hour 50 minutes

Servings: 4-6

Ingredients

3 tablespoons cooking oil

500g beef brisket, cut into chunks (or 1 kg beef ribs)
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 cup capsicum, red or green, cut into squares
3 cloves garlic, minced
1 small onion, chopped
2 tablespoons fish sauce
3 cups water/beef broth as needed
3 bay leaves
5-6 tablespoons tomato paste
3-4 tablespoons liver spread
2 tsp sugar
1 tsp salt (adjust to taste)
1/2 tsp pepper (adjust to taste)
2 green chilli pepper, sliced or ⅛ teaspoon chili flakes (adjust to taste)
1/2 cup grated cheese

Preparation

Heat oil over medium heat in a pot or deep pan. Add the potatoes, carrots and capsicum and cook until the edges are slightly browned. Remove the vegetables from the oil and set aside.
In the same pot, add the beef and sear until all sides are browned. This adds a rich flavor to the stew.
Remove the beef and set aside. Add garlic and onion to the pot and sauté until translucent.
Return the beef to the pot. Pour in fish sauce and stir for a minute. Add water just enough to cover the beef, then stir in tomato paste, bay leaves, liver spread, sugar, salt and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until the beef is tender.
Once the beef is tender, add the pre-cooked vegetables, carrots, chilli pepper. Simmer for another 10 minutes, or until the vegetables are cooked.
Stir in the grated cheese until melted and blended into the stew. Season with more salt and pepper to taste.
Check the consistency of the sauce; if it’s too thick, adjust by adding a little more water. Serve your beef kaldereta hot, ideally with steamed rice.