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Meat, South and Southeast Asian

Beef caldereta with rice

Beef caldereta is a Filipino stew made from chuck beef simmered in tomato sauce with peppers, olives and potatoes, served with rice. For 4 people, it takes 2 hours, costs €3.60 per serving, and rates as easy. The trick is blended chicken liver stirred in near the end, which thickens and deepens the sauce without you ever noticing it.

Caldereta tonight, tender beef simmered in a tomato sauce with peppers, olives and potatoes, the Filipino way.

Beef caldereta with rice
Total time
2 h
Difficulty
Easy
Cost per person
€3.60
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Caldereta is a beef stew that simmers long enough for the meat to fall apart with a fork. The tomato sauce, lifted by a pinch of chili and a splash of soy sauce, coats soft potatoes, peppers that still have a bit of bite, and green olives that bring a salty punch. It is a hearty dish, nothing like a bland stew, with real character in every bite.

This is the kind of dish to start on a lazy Sunday afternoon, while the pot does all the work. Kids generally like the tomato sauce and the rice that goes with it, just leave out the chili if you are feeding younger eaters. It also makes a great dish for guests, since it can be made ahead and only gets better reheated.

The ingredients

4 people

Butcher

  • Beef chuck 800 g
  • Chicken liver 50 g

Fruits and vegetables

  • Potatoes 500 g
  • Red bell pepper 2
  • Onion 2
  • Garlic 4 cloves

Pantry

  • Tomato sauce 40 cl
  • Green olives 60 g
  • Soy sauceoften in the pantry 2 tbsp
  • Chili pepperoften in the pantry 1 pinch
  • White riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy, Gluten

The step by step recipe

  1. Cut the beef into cubes and brown it in the oil with the onion and garlic. 10 min

    Brown in two batches for a good deep sear.

  2. Add the tomato sauce, soy sauce, chili and enough water to cover. Cover and let simmer. 1 h 20

    Check the level occasionally and add a little water if it reduces too much.

  3. Add the potatoes in large cubes and let cook. 20 min

    Waxy potatoes hold their shape better in the sauce.

  4. Blend the liver with a bit of sauce, then stir it back into the pot with the peppers and olives. 8 min

    It binds the sauce and adds a depth you would not expect.

  5. Cook the rice and serve the stew. 12 min

    The rice is essential for soaking up the sauce.

Our tips to get it right

  • Pick a well marbled chuck roast rather than a very lean cut, the fat melts during cooking and keeps the meat moist.
  • Do not skip blending the liver, even if the ingredient sounds unusual, it disappears completely into the sauce and only leaves behind a richer texture.
  • Taste the sauce before adding salt, the olives and soy sauce already bring plenty of saltiness.

The variations

  • Swap the chicken liver for a tablespoon of peanut butter, a traditional variation that also thickens the sauce.
  • For a vegetarian version, replace the beef with button mushrooms and chickpeas, and skip the liver step.
  • To save time, cut the beef into smaller pieces and shorten the simmering to 50 minutes, the meat will be slightly less tender but the flavor still comes through.

What to serve it with

  • Steamed rice, to soak up the sauce
  • Crusty bread for dipping
  • A lemony green salad

Storage

Caldereta keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months, without the rice. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I use a different cut of beef instead of chuck?

Yes, beef shank or chuck shoulder work just as well, since both are cuts meant for slow cooking that turn tender over time. Avoid already tender cuts like tenderloin, which would toughen during long simmering.

Is the liver really necessary in caldereta?

It is not mandatory, but it makes a real difference to the sauce texture. A tablespoon of peanut butter can replace it if you would rather skip organ meat.

Can I make caldereta ahead of time?

Yes, it is actually recommended, since the sauce improves after resting overnight in the fridge. Reheat it gently the next day before adding freshly cooked rice.

Is caldereta too spicy for kids?

Not really, the pinch of chili stays mild and you can leave it out entirely without changing the rest of the recipe. The dish still carries plenty of flavor from the tomato and olives.

How long does it take to make a beef caldereta, a Filipino tomato stew with peppers and olives, served with rice?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef caldereta, a Filipino tomato stew with peppers and olives, served with rice?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef caldereta, a Filipino tomato stew with peppers and olives, served with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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