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beef kaldereta

Beef Caldereta

Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Filipino
Servings 6


  • 1/4 cup Canola oil
  • 2 Large potatoes, peeled and cut into 2-inch cubes
  • 2 Large carrots, peeled and cut into 2-inch cubes
  • 1 Onion, peeled and chopped
  • 4 cloves Garlic, peeled and minced
  • 2 lbs Bottom round roast, cut into 2-inch cubes
  • 2 cups Tomato sauce
  • 2 tbsp Tomato paste
  • 2 cups Water
  • 5 Thai chili peppers, minced
  • 1/2 cup Green olives, pitted
  • 1/2 cup Liver spread
  • 1/2 cup Cheddar cheese, shredded
  • 1 Small green bell pepper, seeded, cored and cut into cubes
  • 1 Small red bell pepper, seeded, cored and cut into cubes
  • Salt and pepper to taste


  • In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
  • Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
  • Add beef and cook, stirring occasionally, until lightly browned. 
  • Add tomato sauce, tomato paste, water, and chili peppers. Bring to a boil, skimming scum that may float on top. 
  • Season with salt and pepper to taste. 
  • Lower heat, cover, and cook for about 1 to 1 1/2 hours or until beef is tender. 
  • Add potatoes, carrots, and continue to cook until tender.
  • Add liver spread and cheese, stirring to combine until well-distributed. Continue to cook until cheese is melted and sauce is thickened. 
  • Add bell peppers and olives cook for another 1 to 2 minutes until tender yet crisp. Serve hot.


Keyword beef caldereta