Beef Kaldereta Recipe

A hearty bowl of beef kaldereta with chunks of tender meat, carrots, potatoes, and peas in a rich, flavorful tomato sauce.

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This Beef Kaldereta Recipe is a rich, savory Filipino stew made with tender beef, chorizo, potatoes, and tomato sauce. Best served with rice!

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Growing up, kaldereta was always one of those dishes that showed up on special occasions—big Sunday lunches, birthdays, or those cozy rainy days when my mom wanted to make something extra comforting. But as a kid? I didn’t really appreciate it. I mean, I liked it, but I definitely didn’t understand why my mom let it simmer for hours when we could’ve just had something quicker.

Fast forward to my first time making it myself. I thought I’d be smart and speed up the process—cranked the heat up, barely let the beef simmer, and skipped a few steps. Big mistake. What I ended up with was tough beef, an underwhelming sauce, and basically none of that deep, slow-cooked magic that makes kaldereta what it is.

Lesson learned: you can’t rush a good kaldereta.

Once I finally got it right, though? Oh man. The beef was fall-apart tender, the sauce was thick and rich, and suddenly, I understood why this dish is worth every minute of simmering. Now, it’s a staple in my kitchen—something I make when I want to slow down and cook something really satisfying.

If you’ve never made Beef Kaldereta before, trust me—this recipe is the perfect place to start. Let’s do this!

Why You’ll Love This Beef Kaldereta Recipe?

  • It’s Filipino comfort food at its finest. Bold flavors, rich sauce, and melt-in-your-mouth beef? Yes, please.
  • It’s got layers of flavor. The chorizo, tomato sauce, and spices create a deep, complex taste.
  • Customizable to your liking. Want it spicy? Add chilies. Want it creamy? Add cheese. You can make it your own.
  • Pairs perfectly with rice. Because honestly, what Filipino dish doesn’t?

A hearty bowl of beef kaldereta with chunks of tender meat, carrots, potatoes, and peas in a rich, flavorful tomato sauce.

Ingredient Notes:

Kaldereta isn’t a complicated dish, but every ingredient plays a role in making it amazing. Here’s what you’ll need:

  • Beef Chuck (2 lbs): This cut has just the right amount of fat to keep it juicy after slow cooking.
  • Chorizo (12 oz): Adds smokiness and spice, making the sauce extra flavorful.
  • Garlic (¼ cup, minced): Because, well…garlic makes everything better.
  • White Vinegar (¼ cup): Helps tenderize the beef and balance out the richness.
  • Soy Sauce (¼ cup): Adds that deep, umami kick.
  • Olive Oil: Used for sautéing, but any neutral oil works too.
  • Onion (1, chopped): Brings sweetness and depth to the sauce.
  • Green Bell Pepper (1, chopped): A classic ingredient that adds a bit of crunch and color.
  • Tomato Sauce (3 cups): The backbone of the sauce, giving it richness and a slight tang.
  • Potatoes (2 cups, cubed): Soft, starchy, and essential for soaking up all that delicious sauce.
  • Canned Peas (1 cup, drained): Adds sweetness and texture.
  • Salt & Black Pepper: Basic, but key for balancing flavors.

Pro Tip: If you want to spice things up, toss in some red chilies or a dash of chili flakes!

Close-up view of vibrant beef kaldereta, highlighting the colorful vegetables and thick, savory sauce.

How To Make Beef Kaldereta?

Step 1: Brown the Beef and Chorizo

Start by combining the beef, chorizo, garlic, vinegar, and soy sauce in a large skillet over medium heat. Let it cook for about 20 minutes, stirring occasionally, until the beef browns and absorbs all those flavors. Once done, remove from heat and set aside.

Step 2: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and green bell pepper, and sauté for about 5-10 minutes, until the onions turn soft and fragrant.

Step 3: Build the Base of the Stew

Stir in the tomato sauce, letting it simmer for 3-5 minutes so the flavors meld together.

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Step 4: Simmer the Meat

Now, add the browned beef and chorizo mixture into the pot. Stir everything together, bring it to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 30-40 minutes.

Step 5: Add the Vegetables

Once the beef is almost tender, stir in the potatoes, peas, salt, and black pepper. Simmer for another 20-30 minutes, until the potatoes are soft and the beef is fork-tender. If the sauce thickens too much, add a splash of water to loosen it up.

Step 6: Serve & Enjoy!

Once the beef is fall-apart tender, it’s ready to go! Serve hot with steamed white rice and get ready to fall in love with this dish.

A plate of traditional Filipino beef kaldereta served warm, showcasing its rich spices and tender beef.

Storage Options:

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Kaldereta freezes really well! Keep it in a sealed container for up to 3 months.
  • Reheating: Warm it up on the stovetop over low heat, adding a little water if needed.

Variations and Substitutions:

Want to tweak the recipe? Here are some ideas:

  • Cheesy Kaldereta: Stir in ½ cup of grated cheese for a creamy, rich finish.
  • Spicy Version: Add chili flakes or fresh chilies if you like it hot.
  • Coconut Kaldereta: Swap half the tomato sauce for coconut milk for a slightly sweet, creamy version.
  • Liver Spread Version: For a more traditional, umami-packed kaldereta, mix in 2 tablespoons of liver spread.

Freshly prepared beef kaldereta with a medley of vegetables, ready to be enjoyed with rice.

What to Serve with Beef Kaldereta?

Kaldereta is already a meal on its own, but these sides make it even better:

  • Steamed White Rice: Because that sauce needs something to soak into.
  • Pandesal: The slightly sweet bread balances out the rich stew.
  • Pickled Vegetables: A little tanginess helps cut through the richness.

Frequently Asked Questions:

Can I use a different cut of beef?
Absolutely! Beef short ribs or beef shank work great—just give them more cooking time.

My sauce is too thick—what should I do?
Add a little water or beef broth to loosen it up.

Can I make this in a slow cooker?
Yep! Just brown the beef first, then throw everything into a slow cooker and cook on low for 6-8 hours.

Making Beef Kaldereta from scratch might take a little time, but the payoff? Totally worth it. Once you taste that rich, flavorful sauce and tender beef, you’ll see why it’s a Filipino favorite.

So, are you ready to give it a try? Let me know—what’s your favorite way to make kaldereta?

A comforting dish of beef kaldereta, featuring perfectly cooked vegetables and a robust, tangy sauce.

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A plate of traditional Filipino beef kaldereta served warm, showcasing its rich spices and tender beef.

Beef Kaldereta Recipe

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
This Beef Kaldereta Recipe is a traditional Filipino stew made with tender beef, chorizo, tomato sauce, potatoes, and bell peppers. Slow-cooked to perfection, it offers rich, deep flavors that pair wonderfully with steamed rice. A hearty and comforting dish!
6 Servings

Ingredients

  • 2 pounds beef chuck cubed
  • 12 ounces chorizo sausage sliced
  • ¼ cup garlic minced
  • ¼ cup white vinegar
  • ¼ cup soy sauce
  • 2 tablespoons olive oil or more, as needed
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 3 cups tomato sauce
  • 2 cups potatoes peeled and cubed
  • 1 cup canned peas drained
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions
 

Prepare the Meat

  1. In a large skillet over medium heat, combine the beef, chorizo, garlic, vinegar, and soy sauce. Cook for approximately 20 minutes, stirring occasionally, until the beef is browned and the liquid has reduced significantly. Once done, remove from heat and set aside.

Sauté the Aromatics

  1. In a separate pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for 5–10 minutes until the onion becomes soft and translucent.

Prepare the Base of the Stew

  1. Pour in the tomato sauce, stirring to combine. Let it simmer for 3–5 minutes, allowing the flavors to meld and the sauce to slightly reduce.

Simmer the Meat

  1. Transfer the browned beef and chorizo mixture into the pot with the tomato sauce. Stir well to distribute the ingredients evenly. Bring the stew to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 30–40 minutes, ensuring the beef absorbs the flavors and begins to tenderize.

Add the Vegetables

  1. Once the beef is nearly tender, add the potatoes, peas, salt, and black pepper. Continue simmering for another 20–30 minutes, or until the potatoes are soft and the beef is fork-tender. If the sauce thickens too much, add a small amount of water to adjust consistency.

Serve and Enjoy

  1. Once fully cooked, remove from heat and allow the kaldereta to rest for 5 minutes. Serve warm with steamed white rice for a complete and satisfying meal.

Notes

This Beef Kaldereta Recipe can be made gluten-free with a few simple substitutions:
  • Use gluten-free soy sauce. Traditional soy sauce contains wheat, so opt for tamari or a certified gluten-free soy sauce alternative.
  • Verify chorizo ingredients. Some chorizo brands may contain fillers that include gluten. Always check the label to ensure it is 100% gluten-free.
  • Choose gluten-free vinegar. While most distilled vinegars are naturally gluten-free, some malt-based varieties are not. Stick to white vinegar or apple cider vinegar for safety.
By making these adjustments, you can enjoy a completely gluten-free version of this classic Filipino beef stew without compromising its rich, savory flavor.
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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