Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kaldereta
A hearty meat stew (usually beef or goat) in a rich tomato and liver paste sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Brown the Beef: Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
- 2
Sauté Aromatics: In the same pot, lower the heat and sauté the onions and garlic until softened and fragrant. Return the beef to the pot.
- 3
Simmer the Stew: Pour in the tomato sauce and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours until the beef is fork-tender.
- 4
Thicken with Liver Spread: Once the beef is tender, stir in the liver spread. This is the secret ingredient that thickens the sauce and gives Kaldereta its distinctively rich, earthy flavor. Simmer for 5 minutes.
- 5
Add Veggies: Add the cubed potatoes and cook for 10 minutes until tender. Finally, stir in the sliced bell peppers and green olives. Cook for 3 more minutes. Serve hot with steamed rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving575
Calories
54 g
Protein
19 g
Carbs
30 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kaldereta is a hearty Filipino tomato stew, traditionally of goat but commonly beef, enriched with liver spread and dotted with bell peppers, potatoes, and olives. Its name traces to the Spanish caldera, a cauldron. It is a fiesta dish, robust and slightly tangy, built for sharing over rice.
Listahan note
This version braises beef tender in a tomato base deepened with liver spread, adding peppers and olives near the end so they keep their color and bite.
Technique cues
- Brown the beef well before braising for a deeper stew.
- Stir in the liver spread near the end so it enriches without turning bitter.
- Add bell peppers and olives late to keep them vivid.
Kitchen flow
- Parallel prep
- Brown the beef and start the braise, then prep vegetables during the simmer.
- Make-ahead
- Kaldereta deepens overnight; make it a day ahead and reheat gently.
- Leftover move
- Spoon leftover kaldereta over rice or into a baked-pasta bake.
- Cleanup rhythm
- One pot; soak it promptly, as the tomato sauce clings.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Beef chuck
Main protein
Purpose: Becomes tender and rich through a long braise.
Handling: Cube and brown before adding liquid.
Adaptation: Goat is traditional; both work.
Tomato sauce
Base
Purpose: Forms the tangy, savory body of the stew.
Handling: Simmer with the beef to meld.
Adaptation: Crushed tomatoes work for a chunkier sauce.
Liver spread
Richness and depth
Purpose: Adds the characteristic savory depth of kaldereta.
Handling: Stir in near the end so it does not turn bitter.
Adaptation: Pureed cooked liver is the traditional base.
Bell peppers and olives
Accents
Purpose: Add sweetness, color, and briny pops.
Handling: Add in the last few minutes to keep them firm.
Adaptation: Omit olives for a milder stew.
Technique notes
- Brown the beef thoroughly; it sets the depth of the whole stew.
- Add the liver spread late to keep it smooth and avoid bitterness.
- Reduce until the sauce is thick enough to coat the meat.
Ingredient swaps
- Liver-free direction
- Skip the liver spread and add a little extra tomato and a touch of cheese for body.
- Goat direction
- Use goat for the traditional kalderetang kambing.
- Spicier direction
- Add chili for a hotter stew.
Serve alongside
- Steamed white rice
- Crusty bread
- Sauteed greens
- Atchara (pickled papaya)
- Cold water
- Iced tea
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days; the flavor improves overnight.
- Reheat gently, adding a splash of water if the sauce has thickened.
- Freeze up to 2 months; thaw before reheating.
Equipment
- Heavy pot or Dutch oven
- Wooden spoon
- Cutting board
- Ladle
Make this household-aware
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