Tender beef, creamy potatoes, sweet carrots, tangy olives, and a rich tomato-based sauce—this Filipino Beef Caldereta is pure comfort.
I can’t even think about Filipino Beef Caldereta without smiling. It’s the kind of dish that doesn’t just fill your stomach—it warms your soul. Growing up, Caldereta was always the star of any special occasion in our house. Birthdays? Check. Christmas? Definitely. Even those random Sundays when my mom decided we needed something “extra” for dinner—it was Caldereta time.
My favorite memory? Sneaking into the kitchen when no one was looking to dip a spoon into the simmering pot. The sauce was always the best part. Sweet, savory, tangy, and just downright irresistible. My mom would catch me mid-scoop and say, “Let it cook a little longer. Good things take time.” She was right, but patience? Not my strong suit.
Now that I make it myself, I finally get it. Caldereta isn’t just food; it’s a whole experience. It’s the smell of onions and garlic hitting hot oil, the sight of bubbling tomato sauce, and the sound of family gathered around the table. Whether you grew up eating it or are trying it for the first time, it’s one of those dishes that feels like home—no matter where you are.
Why You’ll Love This Filipino Beef Caldereta Recipe?
- Rich, Deep Flavors: The slow cooking brings out the best in every ingredient, creating a sauce that’s thick, tangy, and unforgettable.
- Family-Sized Comfort: This recipe makes enough to feed a crowd—or to ensure you have leftovers (trust me, you’ll want them).
- Totally Adaptable: You can swap ingredients to fit your taste or what you’ve got on hand.
- Celebration-Worthy: It’s hearty, filling, and has that special something that makes it perfect for big gatherings.
Ingredient Notes:
Every ingredient in this Caldereta recipe pulls its weight. Let’s talk about why they’re essential—and how you can play around with them:
- Beef: Go for a cut with some fat and marbling, like chuck or brisket. It’s worth the extra simmer time for melt-in-your-mouth tenderness.
- Carrots and Potatoes: These veggies soak up the sauce, balancing the dish with their natural sweetness.
- Garlic and Onions: The unbeatable base for any Filipino dish. Start with these, and you’re already winning.
- Tomato Paste: Adds richness and a tangy depth that plain tomatoes just can’t match.
- Bay Leaves: A subtle, earthy addition that quietly elevates the dish.
- Red Bell Peppers: For a touch of sweetness and a bright pop of color.
- Green Olives: These tangy little bursts of flavor are the secret weapon of this dish. Don’t skip them—they make all the difference!
- Cornstarch Slurry: Thickens the sauce just enough to coat every bite.
How To Make Filipino Beef Caldereta?
Step 1. Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the minced garlic and diced onions, letting them sizzle for a couple of minutes until fragrant. This is where the magic begins—your kitchen is going to smell incredible.
Step 2. Add the Veggies
Next, stir in the carrots and potatoes. Let them cook for a few minutes, absorbing all that garlicky, oniony goodness. This step gives them a head start so they’ll soften beautifully later.
Step 3. Brown the Beef
Add the beef cubes to the pot, spreading them out so they get a nice sear. Browning the beef locks in the flavor and creates those delicious caramelized bits that make the sauce extra rich.
Step 4. Thicken the Sauce
In a small bowl, mix the cornstarch and water to create a slurry. Pour it over the beef and veggies, stirring to coat everything evenly.
Step 5. Build the Flavor
Add the beef broth, tomato paste, and bay leaves to the pot. Stir it all together, then bring the mixture to a gentle boil. This is when things start to come together—you’ll see the sauce thickening and the colors deepening.
Step 6. Simmer to Perfection
Reduce the heat to low, cover the pot, and let it simmer for 1-2 hours. Yes, it’s a long time, but trust me, it’s worth it. Stir occasionally and enjoy the aroma—it’s half the fun!
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Step 7. Add the Final Ingredients
In the last few minutes, toss in the sliced red bell peppers and green olives. They brighten up the dish, both in flavor and appearance. Cook for another 3-4 minutes, and you’re done!
Step 8. Serve and Enjoy
Ladle the Caldereta into bowls and serve it hot, preferably over steamed rice. And don’t forget to fish out the bay leaves before digging in.
Storage Options:
The great thing about Caldereta? It tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop it on the stove over low heat, adding a splash of water or broth if the sauce gets too thick. If you want to freeze it, go ahead—just portion it into freezer-safe containers. It’ll keep for up to 3 months.
Variations and Substitutions:
This dish is as flexible as it is delicious. Here’s how you can make it your own:
- Protein Swap: Use pork, chicken, or even goat if you’re feeling traditional.
- Vegetarian Option: Replace the beef with chickpeas or tofu, and use vegetable broth instead.
- Cheesy Twist: Stir in some shredded cheddar or quick-melting cheese for a creamier sauce.
- Spicy Version: Add a dollop of chili paste or a sprinkle of red pepper flakes for a kick.
What to Serve with Filipino Beef Caldereta?
This dish is a meal in itself, but here are a few pairing ideas to take it to the next level:
- Rice: Steamed jasmine or garlic rice is the classic choice.
- Bread: Crusty rolls or soft dinner rolls are perfect for soaking up the sauce.
- Side Salad: A simple green salad adds a refreshing contrast.
- Drinks: A cold San Miguel beer or a glass of red wine pairs beautifully.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Caldereta tastes even better the next day, so it’s a great make-ahead dish.
What’s the best beef cut for this recipe?
Go for something with good marbling, like chuck or brisket, for tender and flavorful results.
Can I skip the olives?
You could, but they add a tangy, briny flavor that really balances the dish. If you’re not a fan, capers might work as a substitute.
Filipino Beef Caldereta isn’t just a stew—it’s an experience. It’s rich, hearty, and perfect for sharing with the people you love. Whether it’s your first time making it or your hundredth, it’s one of those dishes that never fails to impress.
So, how do you make your Caldereta? Do you keep it classic, or do you add your own twist? Let me know in the comments—I’d love to hear your ideas!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Filipino Beef Caldereta
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 small yellow onion finely diced
- 2 cups carrots sliced (approximately 4 medium carrots)
- 2 russet potatoes peeled and cubed (approximately 2 ½ cups)
- 2 pounds beef cut into cubes
- ¼ cup cornstarch
- 2 tablespoons water
- 2 cups beef broth
- 1 can 6 ounces tomato paste
- 3 bay leaves
- 1 red bell pepper sliced
- ½ cup green olives pitted
Instructions
Sauté the Aromatics
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the minced garlic and diced onions, sautéing for 1-2 minutes until softened and fragrant.
Cook the Vegetables
- Add the sliced carrots and cubed potatoes to the pot. Stir to coat them in the oil and allow them to cook for 3-4 minutes, lightly softening them.
Brown the Beef
- Add the beef cubes to the pot and cook for 4-5 minutes, ensuring they are browned on all sides. This step enhances the flavor of the dish.
Thicken the Mixture
- In a small bowl, mix the cornstarch and water to form a slurry. Pour the slurry into the pot, stirring to combine and coat the beef and vegetables evenly.
Build the Sauce
- Add the beef broth, tomato paste, and bay leaves to the pot. Stir well to incorporate all the ingredients. Bring the mixture to a medium boil, then reduce the heat to low-medium and cover the pot. Allow the stew to simmer for 1-2 hours, stirring occasionally to prevent sticking.
Add the Final Ingredients
- Remove the lid and stir in the sliced red bell peppers and green olives. Cook uncovered for an additional 3-4 minutes, allowing the flavors to meld and the peppers to soften slightly.
Serve the Caldereta
- Remove the bay leaves before serving. Transfer the Caldereta to a serving dish and enjoy it hot, paired with steamed rice or crusty bread.
Notes
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!
