If there’s one hearty stew I always crave when the weather turns chilly, it’s Beef Kaldereta. This Filipino comfort food is rich, bold, and deeply satisfying—with fall-apart tender beef slow-cooked in a flavorful tomato sauce, studded with vegetables, and finished with a hint of spice and richness from liver spread. Every Filipino household has their own spin on it, and this is mine.
A Comforting Classic with Deep Roots
Beef Kaldereta—also known as Kalderetang Baka—is a staple in many Filipino homes, right up there with kare-kare and menudo. It’s one of those dishes that shows up at celebrations, Sunday lunches, or even on quiet weeknights when you just need something warming and satisfying.
Interestingly, the name “kaldereta” comes from the Spanish word caldera, meaning cauldron. That makes perfect sense, considering how it’s made—a slow-cooked stew that bubbles away gently until the meat is meltingly tender. While goat meat was traditionally used, nowadays you’ll often find it made with beef, chicken, or pork—whatever suits the cook and the occasion.
And honestly, I don’t wait for a special event to make this. For me, it’s a cozy, go-to meal when I want something hearty and soul-soothing.
What Cut of Beef to Use
You’ve got options when it comes to the beef, but my go-to combo is beef shanks and oxtail. These cuts have the perfect mix of meat, bone, and collagen—ideal for stews. After a long simmer, they turn buttery soft and release that beautiful richness into the sauce. Plus, all that collagen? Great for your skin, hair, and joints.
If you don’t have access to oxtail, beef chuck or brisket also works wonderfully.
Ingredients You’ll Need
Here’s what goes into my version of Beef Kaldereta:
- Beef shanks and oxtail – tender, flavorful, and perfect for slow-cooking
- Onion, garlic, ginger – the aromatic foundation
- Carrots and red bell pepper – for natural sweetness and color
- Tomato sauce – or sub with tomato paste and beef broth
- Liver spread or pate – for richness and that deep kaldereta flavor
- Fish sauce – or soy sauce, if that’s more your thing
- Red wine – optional, but brings depth and balance
- Green peas – for a pop of color and texture
- Jalapeno (optional) – adds a little heat
- Bay leaves – to round out the flavor
Optional Extras:
Green olives, red pepper flakes, or bird’s eye chili if you want to crank up the heat.
How to Cook Kaldereta in an Instant Pot
While I usually go the stovetop route, you can totally make this in the Instant Pot too—perfect for busy days.
- Sear the meat in batches until browned. Set aside and discard excess oil.
- Add the sauce ingredients: tomato sauce, onion, garlic, ginger, red wine, fish sauce, liver spread, jalapeño, bay leaves, salt, and pepper.
- Seal the lid and pressure cook on Manual for 40 minutes.
- Let it naturally release.
- Skim off excess fat, then switch to Sauté mode.
- Add carrots and bell peppers, cooking until just tender.
- Stir in green peas last—they only need 20 seconds.
- Taste and adjust seasoning as needed.
Equipment You’ll Need
- Large Dutch oven or Instant Pot
- Chopping board
- Sharp knife
- Stirring spoon
Step-by-Step Visual Guide
- Prep your beef: Use a mix of oxtail and beef shank
- Chop your aromatics and vegetables
- Brown the beef thoroughly; remove excess oil
- Add tomato sauce and aromatics
- Return the beef to the pot
- Stir in liver spread, then simmer low and slow
- Add vegetables toward the end, adjusting seasoning to taste
Substitutions & Variations
- Meat options: Goat, pork, or chicken work well. Use beef chuck or brisket if oxtail isn’t available.
- Tomato base: No tomato sauce? Use tomato paste plus broth or water.
- Veggies: Try adding potatoes, green beans, or even olives for extra flavor and texture.
- Liver alternatives: Not a fan of liver spread? Peanut butter (yes, really) adds creaminess and depth.
- Fish sauce vs. soy sauce: Go with what suits your taste.
- Cheese topping: A handful of grated cheese just before serving adds richness and ties it all together.
My Favorite Cooking Tips
Sear with purpose: Browning your beef adds loads of flavor. Don’t rush this part.
Cook it low and slow: Whether stovetop, slow cooker, or pressure cooker—give the dish time to develop that deep, complex taste.
Don’t skip the aromatics: Onion, garlic, and ginger are the heart of the flavor. Sauté until golden before adding other ingredients.
Choose cuts with fat and bone: They’ll give you that luxurious mouthfeel and tenderness that makes kaldereta so comforting.
Frequently Asked Questions
What can I use instead of liver spread?
Liver pate or peanut butter are both great options. They give the stew that signature richness.
How do I thicken kaldereta sauce?
You can let it simmer uncovered to reduce, mash some carrots or potatoes into the sauce, or mix a little flour or cornstarch with water and stir it in.
Can I use broth instead of water?
Absolutely. Beef broth will make the stew even more flavorful.
How to Serve Beef Kaldereta
Serve this hot, spooned over a bed of steamed white rice—because trust me, you’ll want to soak up every bit of that luscious sauce. If you’re feeling indulgent, top with some grated cheese and maybe a wedge of lime on the side.
It also goes well with warm pandesal or crusty bread to mop up that sauce.
Storage Tips
Got leftovers? You’re in luck—kaldereta tastes even better the next day.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently on the stove or microwave.
Beef Kaldereta
Beef Kaldereta is a traditional Filipino dish and a favorite in many households. This hearty meat stew is one of the most beloved in the Philippines, and it's sure to become a favorite in your kitchen too!
Ingredients
- 2 lbs beef shanks (about 2 pieces)
- 2 lbs oxtail
- 2-inch piece of ginger
- 1 medium onion
- 8 Garlic cloves
- 1–2 large carrots
- 1–2 bell peppers
- 1 can (398 mL) tomato sauce
- 1 cup water
- 1 cup frozen green peas
- ½ cup red wine (optional but highly recommended)
- ¼ cup fish sauce
- 1 tablespoon liver spread or liver paste
- 1 jalapeño (optional but highly recommended)
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a large Dutch oven, brown the beef in batches without overcrowding the pot.
- Remove the beef and set aside. Discard any excess oil.
- Add all remaining ingredients except for the carrots, bell peppers, and peas.
- Bring to a boil, then reduce to a low simmer. Cover with a lid.
- Let simmer for 1 hour, occasionally checking to make sure nothing sticks to the bottom.
- Once the beef is fork-tender, skim off excess oil from the top.
- Add the carrots and bell peppers. Cook for another 15 minutes.
- In the last 2 minutes of cooking, add the green peas. Adjust seasoning with salt and pepper as needed.
- Serve hot with white rice.
Notes
- For pressure cooker or Instant Pot instructions, refer to appropriate adjustments for timing and liquid levels.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 852Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 307mgSodium: 1642mgCarbohydrates: 33gFiber: 8gSugar: 13gProtein: 100g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’ve never tried Beef Kaldereta before, this is your sign. It’s the kind of dish that fills the kitchen with irresistible aromas and brings everyone to the table. Deeply savory, a little sweet, a little spicy, and wonderfully rich—it’s Filipino comfort food at its best.
Make it your own, tweak the ingredients to your liking, and don’t forget to enjoy every bite. Let me know how it goes!
Try other recipes:
