Authentic Beef Caldereta – Filipino Tomato Stew with Potatoes
Beef Caldereta Filipino Recipe is a lifesaver when you want to serve something hearty and familiar but also just a little bit special. Tell me you haven’t stared into the fridge on a stretched-thin night, wondering “what on earth can I make with this leftover beef?” and felt straight-up stumped. Let’s be real, we all want something filling, but not the same sad old stew. Well, if you slap this rich, tomatoey stew with potatoes on the table — instant hero status. For anyone new to Filipino kitchen classics, this is it. Oh, and in case you’re looking for other crowd-pleasers, this Hearty Filipino Beef Caldereta Recipe with Cheese and Potatoes makes a good companion post, just sayin’. 
Ingredients for Beef Caldereta
Okay, let’s not make this complicated. My own pantry never looks like a five-star restaurant stock room, trust me. Authentic beef caldereta uses stuff you can find at any Filipino market. Or, heck, just improvise — that’s the fun part.
You’ll need:
- Beef chunks — shoulder or brisket work best
- Potatoes — keep ’em chunky
- Carrots
- Red bell peppers
- Garlic and onion — more is better if you ask me
- Tomato sauce and a maybe a squirt of tomato paste for that dreamy color
- Soy sauce
- Bay leaves
- Liver spread (yup, makes it magical; don’t skip if you can avoid it)
- Green peas (I know, but just do it)
- Hot sauce — totally optional, unless you’re feeling fiery
- Olive oil or any cooking oil, really
- Salt and pepper — don’t be shy here
- Oh, and if you are feeling a little extra, grated cheese on top does wonders.
Now, honestly, my kids complain if I forget the potatoes, and my tatay will probably ban me from family gatherings if I leave out the liver spread. Choose your battles. 
Step by Step Cooking Instructions
Alright, let’s actually get this beef caldereta Filipino recipe bubbling on the stove. No fluff — do these steps and you’ll be just fine.
Start with the beef. If you have time, brown it first in a hot pot with some oil. It helps the flavor — pinky promise this isn’t some snob chef tip.
Toss in your onions and garlic. Smell that? That’s what home should feel like.
Add tomato sauce (and that sneaky paste), bay leaves, soy sauce, plus about two cups of water. Stir, then bring it to a gentle simmer. You’re shooting for “nap-worthy” slow heat.
Let the beef hang out until it’s fork-tender, which can take an hour or more. Honestly, good caldereta waits for nobody, so taste as you go. Add water if needed — no droughts, please.
Now, throw in potatoes and carrots. They’ll soak up the sauce and get cozy in about 10-15 minutes.
Stir in the bell peppers and peas near the end so they don’t go limp. Swirl in that liver spread for true Filipino flavor.
Top with shredded cheese if you’re living your best life. Add salt, pepper, and a splash of hot sauce if, like me, you want a punch of heat.
| Tip: For step-by-step visuals, check out my photos on the blog! |
This was my first time making beef caldereta and it actually tasted just like the one from my favorite Filipino eatery — total comfort food, and the potatoes were so good in the sauce. Definitely making this again!
Tips for Tender Beef
Don’t rush it! Seriously, if the beef’s tough, nobody’s coming back for seconds. I let mine simmer, lid half-on, for at least an hour.
Chop your meat into bite-sized pieces. Less wait, more flavor.
Sometimes I throw in a dash of vinegar or even pickle juice mid-cook — weird, maybe, but it totally wakes things up.
Love a shortcut? Use a pressure cooker if you must, but I swear, slow stovetop wins every time.
And trust your nose. The minute you catch that sweet-savory scent, peek under the lid. If the beef falls apart on a fork, you’re golden.
By the way, if you wanna compare, check out my other adventures with Filipino comfort food like authentic Ilocano pinapaitan bitter beef stew recipe.
Serving Suggestions
Here’s what works (almost too well) in my house when I put out this beef caldereta Filipino recipe:
- Steamed white rice soaks up all that sauce like a dream.
- Add a side of pickled green mango for crunch and zing.
- If it’s Sunday, throw in some garlic bread — it sounds odd, but try it once.
- Sprinkle extra cheese on top… why not?
Let’s face it, leftovers level up after marinating overnight, so sneak a bowl before anyone else finds out.
Variations
So everyone’s got their own tweaks — don’t let anyone tell you they’ve got the “only” way. My aunt puts olives in her version. Uncle Bert? He swears by goat instead of beef, which, okay, is a bit wild for me.
No liver spread? Peanut butter whispers in and saves the day. Fancy a splash of coconut milk? Go for it, but don’t tell my Lola. Or swap potato for sweet potatoes, especially if you’re in a ‘healthy Filipino recipes’ phase.
There’s also a cheese version, pure comfort on a spoon. And if you want more classic Filipino meaty vibes, maybe slide over to this Pinoy beef tapa Filipino tapa recipe U S style for a different taste trip.
Common Questions
Q: Can I make this ahead of time?
A: Absolutely. It tastes better the next day. Just keep it in the fridge and gently reheat.
Q: Is there a pork version?
A: Technically, yes, but beef is the classic. Pork’s okay if you want to mix it up, though.
Q: What if I can’t find liver spread?
A: Sub it with mashed chicken liver or a spoonful of peanut butter (I promise it works).
Q: Can I skip the cheese?
A: For sure. Cheese is totally optional, though my kids might riot if I forget.
Q: Can I freeze caldereta?
A: Yup — let it cool first, then stash away in a freezer-safe container for up to a month.
Ready to Try Your Own Beef Caldereta?
Okay, that’s everything you need for a real-deal beef caldereta Filipino recipe — nothing fancy, just foolproof flavor that makes you want seconds. Don’t get hung up on the rules; the beauty of Filipino cooking is in the mix and match. Just enjoy getting a little sauce on your fingers. Wanna compare your results? Scope other takes like this Beef Kaldereta Recipe – Panlasang Pinoy, Filipino Beef Caldereta – GypsyPlate, or for another twist try Beef Kaldereta – Foxy Folksy. Go get your stew on and wow your family. 
Beef Caldereta
Ingredients
Main Ingredients
- 2 pounds Beef chunks (shoulder or brisket)
- 3 medium Potatoes Keep chunky
- 2 medium Carrots
- 1 medium Red bell pepper
- 4 cloves Garlic More is better
- 1 medium Onion More is better
Sauce and Seasoning
- 1 can Tomato sauce Add a squirt of tomato paste for color
- 2 tablespoons Soy sauce
- 2 pieces Bay leaves
- 1 can Liver spread Don't skip if you can avoid it
- 1 cup Green peas
- to taste Hot sauce Optional
- 2 tablespoons Olive oil Any cooking oil works
- to taste Salt and pepper Don't be shy
- 1 cup Grated cheese For topping, optional
Instructions
Preparation
- Brown the beef in a hot pot with some oil for added flavor.
- Add onions and garlic, and cook until fragrant.
- Stir in the tomato sauce, bay leaves, soy sauce, and about two cups of water.
- Bring to a gentle simmer and cook until the beef is fork-tender, which can take an hour or more.
- Add the potatoes and carrots, and cook for 10-15 minutes or until they soak up the sauce.
- Stir in the bell peppers and peas near the end, then add liver spread.
- Top with grated cheese and season with salt, pepper, and hot sauce if desired.
