Beef Kaldereta

Upon reading my blog post on German (actually Hungarian) goulash, my friend Michael commented: “I love this stuff. If you were to adapt it with a Filipino touch, what would you do?”

It wasn’t a question that was difficult to answer at all. Instantly, what came to mind was the Filipino kaldereta. Like the goulash, the kaldereta, is a beef stew whose sauce is tomato-based.  In all jest, I think that the Filipino version of this dish is the more extravagant, or shall I say, flamboyant!  Kaldereta uses ingredients not always used in goulash, like red bell pepper, carrots, potatoes, olives,  and above all –liver spread.  Aside from beef, other versions of the Filipino kaldereta use goat meat (kalderetang kambing),  pork (kalderetang baboy) or chicken (kalderetang manok).

Kaldereta is a popular dish served during Filipino fiestas, parties and other special occasions.  It is of Spanish influence (the Spanish word “caldera” meaning cauldron), most likely introduced during Spain’s three centuries of colonization of the Philippines.  Since its introduction, the Filipinos have adapted and came up with their own versions of this hearty meal.


1 lb beef, cut into bite-size cubes
3 cloves of garlic, peeled, crushed and chopped
1 medium onion, chopped
1 red bell pepper, seeded and sliced into thin strips
One 8 0z can tomato sauce
One 3.4 oz can of  liver spread (I used  goose pate)
1 tsp crushed chili pepper
2 bay leaves
1 cup potatoes, sliced in similar-size cubes as the beef
1 cup carrots, sliced in cubes
1/3 cup green olives
Salt and pepper to taste
3 cups water
1/2 cup olive oil


In a medium sauce pan, heat the oil on medium high
Add the potatoes and carrots and cook until the potatoes turn slightly brown
Remove carrots and potatoes from pan and set aside
In the same pan, add garlic and cook until golden brown
Add onions and cook for about a minute
Add the beef and cook for 5 minutes
Pour the water into the pan and let the beef boil until it becomes tender ( 30-45 minutes))
Turn heat to medium before adding the tomato sauce and liver spread
Let simmer for 10 minutes
Add olives, carrots, potatoes, bay leaves, bell pepper, and chili
Simmer for another 5 minutes
Add salt and pepper to taste
Serve warm with steamed rice or bread

(Makes 4-6 servings)


2 thoughts on “Beef Kaldereta

  1. Pingback: Old Clothes for Lunch? « my bay kitchen

  2. Pingback: Chicken Afritada « my bay kitchen

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