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Beef Caldereta (Kalderetang Baka)

Well-marbled beef is simmered low and slow resulting in a rich, tender and hearty stew that’s great for family dinners and special occasions.
Prep Time15 mins
Cook Time1 hr 15 mins
Author: Pam from PinoyBites


  • 2 lbs beef round or brisket cut into 1 ½ inch cubes
  • 2-3 Yukon gold yellow potatoes, quartered
  • 1 medium carrot cut into chunks
  • 1 red bell pepper cut into squares
  • 1 medium onion finely chopped
  • 4 cloves garlic finely chopped
  • ¼ cup + 2 tablespoons tomato sauce
  • 1 78 g can Reno liver spread ¼ cup
  • 4 bay leaves
  • 2 cups water
  • 3 tablespoons canola oil
  • Sea salt
  • Ground black pepper

Here's How:

  • Heat a large pot (with lid) then add 3 tablespoons of oil. Season beef with salt and pepper and add (fat side down) once the oil is hot. Sear both sides until the meat is browning and rendering its fat. Remove from the pan. Cook meat in batches if using a smaller pot.
  • Add the onions (in the same pot) and saute until translucent. Put the garlic in next and saute for a few seconds before adding the bay leaves, tomato paste, liver spread, water and 1 teaspoon sea salt. Add the seared meat back, stir well and cover. Bring to a boil and simmer on low until the meat is tender.
  • Taste and adjust seasoning (salt and ground black pepper), if needed. Add the potatoes* (see note), put the lid back and simmer for 5 minutes. Then, place the carrots and continue cooking until the potatoes are tender. Finally, put in the bell peppers. Turn the heat off. The residual heat is enough to cook it.
  • Serve with rice.


*Alternatively, the vegetables (potatoes, carrots and bell peppers) can be fried in oil separately. Just add to the stew once the meat is tender and cook for just a minute more.