Test your cooking skills with this hearty Beef Caldereta!

6 months ago


We often think that heavy stews, like this beef caldereta are very difficult to cook but it’s a matter of having patience and following the recipe to the tee that’ll you’ll be guaranteed with a flavorful stew, not to mention a hearty grown-up dish that you can be proud of. So go ahead, impress your family and friends by making this classic Filipino favorite.


Heirloom Caldereta

Makes 6-8 servings



½ kilo Beef short ribs, sliced 1 ½-inch thick

6 cloves Garlic, minced

2 White onions, sliced

2 Tbsps Olive oil

1 (400g) can Whole tomatoes

400g  Baby potatoes

½ cup Tomato sauce

1 can Liver spread

2 Tbsps Soy sauce

200g Carrots, peeled and quartered

1 pc Chorizo de Bilbao

¼ cup Green olives

200g Red and green bell peppers, quartered

1 Tbsp Salt

1 Tbsp Pepper

  1. In a large pot, pour enough water to cover short ribs. Cover the pot and let it boil over high heat.
  2. After water has boiled, lower heat and simmer for three hours, covered.
  3. Separate meat from the stock and set both aside.
  4. In another large pot over medium heat, sauté garlic and onions in olive oil. Add tomatoes.
  5. Add reserved beef stock, tomato sauce, liver spread, soy sauce, potatoes, carrots, and chorizo. Simmer for 30 minutes over medium heat.
  6. Add reserved beef and simmer for ten minutes. Add olives and bell pepper and continue cooking until potatoes and carrots are tender. Season with salt and pepper.
  7. When done, remove Caldereta from the heat and transfer to a serving bowl. Serve with freshly-cooked rice.

Kitchen tip: To make things easier, you can prepare the beef stock a day or two ahead and keep it in the refrigerator before use.


Recipe by Therese Ng

Photographed by Ron Mendoza


Here are some dishes for you next cooking project:

Tsinoy Humba

Pork Callos

Chicken and Pork Pochero

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