Originating from the Philippines, Caldereta reflects the country’s diverse food culture by blending different influences into a tasty dish. In the early days of GypsyPlate, I cooked Chicken Caldereta and Pork Menudo for you guys and were amazed by the rich, comforting flavors of stews coming from the Philippines. We tried Filipino food for the first time in Las Vegas. Since then, we are always on the look out for good Filipino food, which can be hard to find. So, I got used to trying them in my very own kitchen, and can’t get enough of Giniling, Asado and of course, Filipino Adobo. My love for Filipino food is quite apparent here on GypsyPlate. Today’s dish has been on my wish list for a long, long time, and I am very happy with the flavors I created with this amazing Filipino stew. Perfect for family gatherings, special occasions, or a comforting weekend meal, this Beef Caldereta recipe promises a great dinner. If you are looking for new flavors in your beef stew, it will wow you, and make you a big fan of Filipino cuisine.
What is Beef Caldereta?
Beef Caldereta /(Kaldereta), or “Kalderetang Baka” in Filipino, is a hearty and rich stew that has become a staple in Filipino cuisine. The name “Caldereta” originates from the Spanish word “caldera,” meaning a cauldron or large cooking pot, highlighting its Spanish culinary roots. The dish originated during the Spanish colonization of the Philippines, which lasted for over 300 years. Caldereta is the perfect example of the the fusion of Filipino and Spanish culinary traditions, similar to other Filipino dishes like Adobo and Menudo. Traditionally, Caldereta was prepared with goat meat, but over time, it has evolved to include other meats like beef, pork, or chicken. In Filipino culture, Caldereta is often associated with festive occasions and family gatherings. This stew is very unique. It’s renowned for its thick, flavorful sauce made from tomato paste and liver spread or pâté, enriched with a blend of spices. The addition of vegetables like potatoes, carrots, and bell peppers, and sometimes olives and cheese, makes it very hearty and robust. This combination of rich sauce, tender meat, and vegetables creates a very special stew, loved by many.
What is the Best Cut of Beef for this Stew?
When it comes to making stews, I usually go for chuck roast. It’s perfect because it’s got lots of marbling and connective tissue that make the meat tender and full of flavor when cooked slowly. Plus, it soaks up all those delicious flavors from the broth. If you’re looking for other options, beef brisket is a great choice too. It’s got plenty of fat and connective tissue that turn super tender and tasty with slow cooking. Then there’s beef shank, which might not be as common but adds a lot of depth to stews because of its connective tissue and bone marrow. Short ribs are another favorite of mine. They’re meaty and flavorful, just like chuck roast, and the bones add even more richness to the stew. And let’s not forget about oxtail! It’s got that gelatinous texture and rich flavor that makes for a unique and delicious stew. Just remember, it takes a bit longer to cook until it’s tender.
Ingredient Notes
Beef: Today I am using chuck roast but you can use any of the other alternative cuts mentioned above. You can also substitute it with goat or lamb if that’s your preferred meat, like me. Marination Ingredients (Soy Sauce, White Vinegar, Garlic): These ingredients work together to tenderize and infuse the beef with flavors. Aromatic Vegetables (Onion, Garlic, Bell Peppers): These vegetables form the base of the stew. Root Vegetables (Potatoes, Carrots): They add heartiness and texture. Tomato Elements (Tomato Paste, Tomato Sauce): These provide the primary flavor and body of the stew. Seasonings and Flavor Enhancers (Fish Sauce, Red Chili Flakes, Brown Sugar, Bay Leaves): This combination of seasonings adds depth, a hint of heat, and a subtle sweetness. Richness Additions (Liver Spread/Paste, Grated Cheddar Cheese): Liver spread is a traditional ingredient that adds a unique richness, while cheddar cheese melts into the sauce for added creaminess. Beef Stock or Broth: The liquid base. Other Flavor Enhancers (Green Olives, Frozen Green Peas): Olives add a briny contrast, and green peas introduce a pop of color and slight sweetness.
Do I Have to Use Liver Paste?
While you would still end up with a mighty good stew without it, the use of liver paste is traditional. I was squeamish in our early days and omitted it from our chicken caldereta. However, after using liver spread in this recipe, I do recommend it. It adds a depth of flavor, but does not make the stew taste like liver.
Beef Caldereta Recipe
- Marinate the Beef: I start by tossing the beef chunks with soy sauce, white vinegar, and minced garlic. Then, I let it marinate in the fridge for a few hours to soak up all those delicious flavors.
- Browning and Searing: When ready to cook, I heat up some oil in a pan. Then, I toss in the potatoes and carrots, giving them a good browning with a sprinkle of salt and pepper. Once they’ve got a nice color, I set them aside. This helps them hold the shape while cooking so they don’t turn mushy. Next, I add a bit more oil to the pan and start searing the beef chunks until they’re beautifully browned. It’s important not to overcrowd the pan so they can get that perfect golden sear without steaming.
- Building the Stew Base: After searing the beef, I push it to the side of the pot and add the onion to the center. I let the onion cook until it’s soft and translucent. Then, I toss in the garlic and the remaining marinade, cook for a minute. Next, I stir in the tomato paste, letting it cook for a few minutes until it’s fragrant. After that, I add the tomato sauce, fish sauce, and a sprinkle of red chili flakes, letting everything simmer together for about 5 minutes
- Simmering the Stew: I add the beef stock, a bit of brown sugar, and some bay leaves. Then, I mix in the liver spread. After bringing it all to a boil, I reduce the heat and let it simmer gently for about 1.5 to 2 hours until the beef turns tender. Next, I put back the browned carrots and potatoes, along with some green olives, and cook until the potatoes are soft.
- Final Touches: After seasoning with salt and pepper, I toss in some green peas and grated cheese. Then, I let the sauce thicken up nicely. Finally, I add bell peppers and cook them until they’re just slightly crunchy.
- Serving: I serve the stew warm with freshly cooked rice.
Alpana’s Recipe Tips
Quality of Beef: I always go for a chuck roast with lots of marbling. That’s what gives the stew its rich flavor and makes the meat tender. Marination Time: For the tastiest results, I recommend marinating the beef for a few hours. This gives enough time for the flavors to really soak into the meat. Tomato Paste Cooking: I cook the tomato paste for a few minutes before adding other liquids. This step deepens the flavor of the tomato paste. Thickness of the Stew: If the stew is too thin, I let it simmer uncovered for the last 30 minutes to reduce and thicken. If it’s too thick, I add a bit more beef stock. Resting the Stew: Let the stew rest for a few minutes after cooking. This allows the flavors to settle and the sauce to thicken slightly.
A Few Variations
Swap the Meat: If you’re aiming to lighten things up, chicken is a fantastic swap for beef. I prefer using chicken thighs or drumsticks, they keep their juiciness and flavor beautifully in a stew. Pork shoulder or ribs are also great alternatives. They cook faster than beef and offer a different taste profile. And for those wanting a taste of tradition, you can’t go wrong with goat or lamb. Vegetarian Caldereta: Replace the meat with a variety of vegetables like eggplant, bell peppers, mushrooms, and chickpeas. Use a rich vegetable stock instead of beef stock. Spicy Caldereta: When I want more spice, I just add extra red chili flakes or throw in some fresh chili peppers. Creamy Caldereta: Sometimes I add coconut milk or cream for a richer, creamier sauce. This also adds a subtle sweetness and tones down the spice level. Try this great beef stew, Filipino style, the next time you feel like a comfort food night. This is perfect for the chilly winter nights coming your way. Gather around the table, ladle the stew onto warm rice plates, and watch as it brings smiles and warmth to everyone who tastes it.
Beef Caldereta, on our Gypsy Plate… enjoy!
More Great Beef Stew Recipes:Beef BirriaHungarian GoulashChile ColoradoCarbonnade FlamandeBeef TagineCarne GuisadaSancocho
