Beef kaldereta (caldereta) is a delicious, hearty Filipino stew loaded with veggies that bears a striking resemblance to European variants.
This slow-cooked dish will take 2-2½ hours to cook and prepare, but it is very easy and most of the cooking is "hands off".
Filipino Beef Stew
You would be forgiven for thinking that this beef kaldereta (caldereta) recipe comes from Europe, but it's actually a Filipino stew often served for special occasions.
It is very different to the other Filipino dishes I have shared here, like my take on chicken adobo and pancit bihon.
The European link is not too far from the truth; the name comes from the Spanish word for cauldron, and it is unsurprisingly, not dissimilar to some Iberian stews. Filipino spaghetti and pork menudo both hail from the same place and share similar European influences.
It pretty much cooks like a European stew, too. You begin by browning beef and softening onions, then you simmer the beef. The addition of soy sauce, chilli and fish sauce (may addition) hints at its South East Asian home.
Then the veggies, tomato passata and pate go in... what pate????? Yup, this beautiful dish is enriched with liver paste in the Philippines, but I use chicken liver pate.
It adds a beautiful richness to the dish that I adore!
Whilst this is a slow-cooked dish (2+ hours), it is also one that is very easy to make, and most of your time is spent chilling out, waiting for dinner to cook.
Frequently Asked Questions
Can I make this in advance?
Yes, absolutely!
This stew reheats beautifully, and like many stews, it gets better with age. It will sit in the fridge for 2-3 days, and it will also freeze for up to 3 months.
Do I have to add the chilli?
No, this recipe is often made "sans spice", but I love me a bit of heat in my food.
Do I have to add the pate?
Liver spread is traditionally used in this dish; in the Philippines, it comes in a tin, and it is one of the foundation ingredients in this dish.
I would not omit it because it changes the flavour and texture too much.
Can I use a different type of pate?
Yes, so long as it is a smooth pate it will work fine. Coarse pate gives the stew an unpleasant texture in my opinion.
I have even tested this with beef "sandwich spread", which is very similar to pate. It is cheap, comes in small jars, and it works remarkably well.
Do I have to use fish sauce?
No, most recipes only call for soy sauce, so you can replace it if you wish. But I think that fish sauce adds another beautiful, but subtle depth of flavour that is superb.
COMMON ADDITIONS
There are many common additions in a caldereta stew, and here are a few you might want to play around with.
Green olives, green beans and peas... leftovers are also often grilled up with cheese, which I think makes for a stunning sandwich!
Serving Suggestions
I consider this beef kaldereta to be the perfect winter-warming one-pot stew, and it really does not need any sides.
However, that beautiful sauce does benefit from a bit of bread to clean up your bowl... and even the pan if you are so inclined.
I usually use some French baguette, in many ways, it is similar to a Filipino bread called pandesal. Which in itself is based on a Spanish bread, which is where this stew has its origins.
There are other common additions to the stew which I have covered in my Frequently Asked Questions section (above).
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" heavy-based saucepan with a lid.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Filipino Beef Kaldereta Recipe
Ingredients
- 350 g Stewing Beef 12oz
- 2 tablespoon Cooking Oil
- 1 Medium Onion 150g
- 4 Garlic Cloves
- 2 Thai Birds Eye Chilli Peppers
- 1 tablespoon Tomato Puree
- ½ teaspoon Black Pepper
- 1 teaspoon Dark Brown Sugar
- 1 Bay Leaf
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Fish Sauce
- 375 ml Beef Stock 1½ Cups
- 1 Small Green Pepper
- 1 Small Red Pepper
- 1 Medium-Large Potato 300g
- 2 Medium Carrots 250g Total
- 200 g Tomato Passata ¾ Cup
- 75 g Chicken Liver Pate ¼-⅓ Cup
Instructions
- If your beef is not alread in cubes, cut it into 20-25mm (around 1") cubes.
- Cut the onion into a 1cm (just under ½") dice.
- Heat a 20cm or 8" saucepan over a high heat and add the cooking oil. When the oil is hot, brown the beef in two batches, then remove and set aside. This will take around 8-10 minutes in total.
- Reduce the heat to medium, add the onions and soften gently for 10 minutes, stirring occasionally. Be sure to scrape the bottom of the pan to start to remove any "fond".
- Peel and finely chop the garlic cloves.
- Cut the chilli peppers into thin rounds.
- Add the tomato puree, garlic and chill, then cook for another minute.
- Pour in the beef stock, light soy sauce, fish sauce and add the black pepper, dark brown sugar and the bay leaf, stir and have a taste. If it is not salty enough, add a little more soy sauce.
- Return the beef to the pan, stir again, then add a lid and simmer over a low heat for 45 minutes.
- Remove the stems and seeds from the peppers (discard them), then cut the flesh into 25mm (1") cubes.
- Peel the carrots (if needed) and cut them into 20mm (¾") chunks.
- Peel the potato and cut it into 20mm (¾") cubes.
- After the beef has been cooking for 45 minutes, remove the lid and add the tomato passata and pate and stir until the pate has been incorporated into the stew.
- Throw in the peppers, carrots and potato, stir to combine, then return the lid and cook for another 45 minutes.
- Remove the lid, turn up the heat until the stew is bubbling and cook for a final 10-15 minutes to thicken up the sauce a little.
