Beef Caldereta (Filipino Beef Stew)

Riverten Kitchen

Let's make

A hearty beef caldereta you can make for special occasions, weekly family gatherings, or for days when you just want to indulge.

Ingredients

The best part of beef for caldereta is chuck beef. It has a nice amount of fat and becomes tender and juicy after slow cooking for hours.  Beef brisket, beef ribs, and beef shanks also work well.

Beef

Scribbled Underline 2
Carrot

Gives the dish a hint of tanginess and deeper red color.

Carrots, Potatoes, and, Bell Peppers are the main vegetables of beef caldereta.

Vinegar and Soy Sauce

Vegetables

The secret to a rich and thick caldereta sauce. I personally prefer this over tomato sauce.

These ingredients are what makes this beef stew uniquely Filipino

Tomato Paste

Liver Paste & Cheese

Tomatoes

Here's how to make it

And here are my top secrets to making the best beef caldereta you'll ever have!

MARINATE THE BEEF

Marinate the beef in soy sauce, vinegar, and garlic. Do this as the first step then move on to preparing the rest of the ingredients.

1

SEAR THE BEEF

See those charred bits and pieces of meat and marinade? That's the key to making your caldereta sauce delicious!

2

ADD TOMATO PASTE

Cook the tomato paste by sauteing it with the meat, spices, and fresh tomatoes

Pour the broth to deglaze the pot to make a rich and flavorful stew.

3

SLOW COOK UNTIL TENDER

Cook until the beef is tender. You can do this in the oven, stovetop, or even in your slow cooker.

Reduce the sauce until it reaches the consistency you prefer.

4

 Add pitted green olives, and green peas to make it extra festive.

Serving Caldereta for Christmas?

Floral

Use beef brisket, oxtail, or beef ribs.  These cuts tenderize well in a pressure cooker with less chance of becoming stringy and rubbery.

 How to Cook Caldereta in an Instant Pot

Green Bulb
Tilted Brush Stroke

Use enough water but don't fill it past the max level to prevent liquid from bursting out of the valve while releasing the pressure.

Don't include the vegetables in the pressure cooking process or they will disintegrate.  Add them once the beef is tender and when you start reducing the liquid.

Onion

Beef caldereta is always served as a main dish with a side of a warm cup of rice.  Just like adobo, is so much better the next day after all the flavors have developed.

ENJOY!