Beef Caldereta (Beef Stew)

Cook Time: 1 hour 30 mins | Yield: 6-8 servings

Beef Kaldereta, or Caldereta is a very common and popular dish in the Philippines. Although, the recipe is originally made with goat meat, traditionally it is often prepared with either pork, beef and/or chicken, especially during occasions. Cooking beef kaldereta is fairly easy, though it could be a bit of a challenge because of the toughness of the beef however, there are always ways on how to squarely face the challenge, yet making sure that at the same time, the meat is tender and yummy!

Last time I used slow cooker to make the appetizing viand, and this time I used dutch oven and both dishes turns out pretty awesome. 😉


  • ½ cup (8 tablespoons) olive oil, divided
  • 5 cloves garlic, diced
  • 1 (8oz) can No Salt Added tomato paste
  • 4 dried bay leaves
  • 2 lbs. beef chuck, cut into cubes, or rectangular
  • 8-10 cups water
  • 1 cup No Salt Added tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper
  • 3 tablespoons sugar
  • 2 beef bouillon (cubes)
  • 2 large potatoes, skinned and quartered
  • ½ pound green beans, tips cut and cleaned
  • 2 cup carrots, chopped
  • 3 stalks celery, chopped
  • 8 okras, cut into 2-inch, optional
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 large red onion, chopped
  • 5 red Mexican chili peppers, sliced
  • ¼ cup chopped fresh parsley
  • ½ cup frozen green peas, thawed
  • ¼ cup whole green or black olives
  • ¼-½ cup grated cheddar cheese
  • Salt and black pepper, to taste


Heat ⅜ cup (6 tablespoons) of the olive oil in a dutch oven, or any ceramic large pan or pot over medium heat. Add the garlic and sauté for 1-2 minutes. Add the tomato paste, bay leaves and beef and stir-fry for 5 minutes. Add the water, tomato sauce, worcestershire sauce, crushed red pepper, sugar, bouillon and cook for 1 hour, or until the meat is tender over medium/low heat.

Meanwhile, heat the remaining ⅛ cup (2 tablespoons) of the olive oil in a large skillet over medium heat. Sprinkle the potatoes with black pepper and sauté for 5 minutes. Transfer to a clean plate and set aside. In the same pan, sauté the beans, carrots, celery, okra, bell peppers and onion, and chili peppers until translucent, about 3-5 minutes. Add the green peas, olives and parley, season with salt and black pepper and sauté for another 1-2 minutes (Do not overcook the vegetables). Remove from heat and set aside.

In  the meantime, check the beef. When the meat is 95% done, add the cheese and all sautéed vegetables in. Season with salt and black pepper, and simmer for another 2-3 minutes. Remove from heat and transfer to a serving plate. Serve hot over hot steamed rice. Enjoy! (Y) :*



Thanks for dropping by, please enjoy!

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