There’s something about the flavor and texture combination of caldereta that makes it ideal for Filipino gatherings. It’s always a crowd pleaser, and it’s easy to see why: The flavor is out of this world, and the texture is wonderfully tender.
Published: 4/14/25
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Caldereta is a perfect dish for any occasion, whether it’s a casual family dinner or a weekend gathering. What makes this version stand out is the addition of shredded cheese, which adds a rich, creamy texture that kids love.
Since there is an option to make it mild, it becomes an easy favorite for everyone at the table. Personally, I enjoy serving this recipe during Christmas and other holiday celebrations, when comfort food brings people together in the best way.
What is Caldereta?
Caldereta, a Filipino dish of rich, tender beef simmered in a luscious, tomato-based sauce, is one of the most sought-after meat dishes at every Filipino gathering.
If you try this recipe, your guests will certainly go for second servings of white rice. Wherever you are in the world, I encourage you to try this recipe to bring a delightful Filipino flavor to your table.
This stew is traditionally made with goat meat, but Caldereta has evolved to include beef, pork, and chicken. I used beef neck bones and beef chuck for this recipe because the neck bones add depth to the broth, while the chuck provides a balance of lean meat and connective tissue that breaks down into a flavorful, tender bite.
How to Cook Caldereta
- Marinating the Beef for Maximum Flavor – Combine beef neck bones and beef chuck in a bowl. Pour in soy sauce and mix everything thoroughly to ensure the meat absorbs the seasoning. Marinate for 10 minutes.
- Frying the Potatoes and Carrots for a Firmer Texture – Heat cooking oil in a wok and carefully fry the potatoes and carrots. Keep an eye on them as they turn golden brown, then remove and set them aside.
- Sautéing Aromatics – Heat a small amount of oil used for frying the potatoes and sauté the onions for 1 minute until slightly softened. Add the garlic and cook until fragrant and light brown.
- Browning the Beef – Stir in the marinated beef and cook until the outer layer turns light brown—this step helps develop a deep, savory flavor before slow cooking.
- Simmering the Beef Until Tender – Pour tomato sauce and water into the wok, cover, and bring it to a boil. Reduce the heat and let it simmer for 40 minutes, allowing the beef to soften. Stir in tomato paste and continue simmering for 20 to 35 minutes until the meat reaches the perfect tenderness. Stir occasionally and add water if the sauce thickens too much.
- Finalizing the Dish with Seasonings and Cheese – Mix in the beef powder, liver spread, and peanut butter. Add the pitted green olives and bell peppers. Season with Maggi Magic Sarap and ground black pepper, then toss in the fried potatoes and carrots. To finish, sprinkle 2 ounces of shredded cheddar cheese.
Can I cook caldereta without liver spread?
Yes, you absolutely can. This dish has many variations and adding liver spread is only one of those.
This recipe makes use of liver spread and peanut butter. You can opt to only use either of the two.
Batangas Kaldereta uses Worcestershire sauce and sweet pickle relish to add flavor to the dish. You migt also want to incorporate these ingredients.
Tips & Tricks
- Misconception about frying potatoes and carrots in caldereta – Many home cooks believe that frying potatoes and carrots before adding them to caldereta extends the dish’s shelf life. While this technique does help the vegetables retain their texture and prevents them from becoming overly soft in the sauce, it does not significantly slow down spoilage.
- Proper storage – Caldereta’s moisture-rich ingredients, like tomato sauce and broth, can promote bacterial growth if not stored correctly. To maintain its freshness, refrigerate leftovers in an airtight container and consume them within 3 to 5 days. For longer storage, freezing is an option, but the texture of the potatoes and carrots may become softer over time.
How to prepare beef for caldereta
Cleaning beef neck bones, or “butong-leeg ng baka,” and beef chuck, or “paypay na laman ng baka,” is essential for preparing a flavorful caldereta.
- Start by rinsing them under cold running water to remove any debris, blood, or fragments.
- Trim off excess fat or gristle using a sharp knife to prevent the dish from being overly greasy.
For the neck bones:
- An optional step is parboiling them for around 5 minutes, discarding the water, and rinsing again to achieve a clearer sauce.
- Pat the meat dry with paper towels to remove moisture, ensuring it absorbs the marinade and seasonings effectively.
How to Slice the Vegetables in Caldereta
Start by peeling the potatoes and cutting them into bite-sized cubes. For the carrots, peel and slice them diagonally into medium-sized pieces to add variety in shape and texture to the dish. You can also use club-shaped or flower-shaped cutters for a visually appealing caldereta.
When slicing the bell peppers, remove the stems and seeds first. Then, cut each pepper into strips or chunks, depending on your preference. Strips blend seamlessly into the stew, while chunks create a bold presence in the dish.
The BEST Caldereta are slow cooked until tender!
It takes time to prepare the best Beef Caldereta. Slow cooking is the way to go, and I do not mean using a slow cooker.
Cooking has been convenient nowadays by the introduction of several kitchen tools and equipments to speed-up and simplify the process. This is a good thing, but sometimes the traditional way of cooking can still produce better results.
Instead of using a pressure cooker to quickly tenderize the beef, cook it traditionally on a cooking pot over a stovetop using low heat. This will slowly tenderize the meat while gradually releasing its flavor.
I also observed that the texture of slow cooked meat tend to be more authentic. The strands are still well defined, but you can cut through it effortlessly.
What to serve with Caldereta
Caldereta is enough to be served alone with steamed white rice, but I find it more enjoyable when partnered with other main dishes.
For a complete meal of protein, veggies, and carbs, this dish can be paired with chopsuey This combination is perfect for people who wants a balanced diet.
A good weekend combination for me is having my caldereta with either grilled pork or a soup such as bulalo. I must warn you that this will surely increase your appetite and probably your rice intake as well.
During parties, fiesta’s, and special occasions, I like the combination of pancit, lumpia, and caldereta. I can have this with no rice at all. Imagine drizzling the thick sauce over the noodles and following through with a bite of crunchy lumpia. I think that you already got the idea 
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Caldereta
Beef neck bones and chuck cooked in tomato sauce with vegetables
Instructions
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Combine the beef neck bones, beef chuck, and soy sauce in a bowl. Mix well. Marinate for 10 minutes.
3 lbs. beef neck bones, 2 lbs. beef chuck, 5 tablespoons soy sauce
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Meanwhile, heat 2 cups of cooking oil in a wok. Deep fry the potatoes and carrots until it starts to brown. Remove and set aside.
3 potatoes, 2 cups cooking oil, 3 carrots
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Heat 3 tablespoons of oil used to fry the potatoes and carrots in a clean wok. Sauté the onion for 1 minute.
2 onions
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Add garlic. Continue sautéing until the garlic starts to brown.
5 cloves garlic
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Add the marinated beef. Sauté until the outer layer of the beef starts to turn light brown (around 3 to 5 minutes).
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Pour tomato sauce and water. Cover and let boil.
8 ounces tomato sauce, 4 cups water
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Adjust the heat to a simmer. Continue cooking for 40 minutes.
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Add tomato paste. Simmer for 20 to 35 minutes or until the beef tenderizes completely. Note: Stir occasionally and add water as needed.
2 tablespoons tomato paste
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Add beef powder, liver spread, peanut butter. Stir.
2 teaspoons beef powder, ¼ cup liver spread, 3 tablespoons peanut butter
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Add green olives and bell peppers. Cook for 3 minutes.
2 red bell peppers, 5 ounces green olives, 2 green bell peppers
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Season with Maggi Magic Sarap and ground black pepper. Stir.
8 grams Maggi Magic Sarap, Ground black pepper to taste
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Put the fried potatoes and carrots into the wok. Toss.
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Add cheese. Continue cooking for 2 to 3 minutes.
2 ounces cheddar cheese
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Transfer to a serving bowl. Serve with rice.
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Share and enjoy!
Notes
- Tomato sauce – Choose a good-quality tomato sauce that maintains the traditional balance of flavors by being neither too sweet nor too tangy. Avoid Italian-style tomato sauce, as it is often tangy, or Filipino-style tomato sauce, which tends to be sweet. A regular or unsalted variety is ideal, allowing you to adjust the seasoning to your preference.
- Peanut butter – Use regular store-bought peanut butter that is unsweetened to avoid altering the dish’s overall taste. Also, steer clear of varieties with real nuts or extra creaminess, as they could affect the subtle nutty flavor and the smooth, creamy texture we aim for in caldereta.
Nutrition Information
Calories: 10291kcal (515%) Carbohydrates: 112g (37%) Protein: 469g (938%) Fat: 895g (1377%) Saturated Fat: 203g (1015%) Polyunsaturated Fat: 151g Monounsaturated Fat: 489g Trans Fat: 25g Cholesterol: 1812mg (604%) Sodium: 12072mg (503%) Potassium: 10337mg (295%) Fiber: 31g (124%) Sugar: 54g (60%) Vitamin A: 51618IU (1032%) Vitamin C: 551mg (668%) Calcium: 1171mg (117%) Iron: 58mg (322%)
