Beef Caldereta is simmered to tenderness in a spicy tomato sauce. With lots of potatoes, bell peppers, and green olives, this traditional Filipino stew is filling and tasty. It’s great for family dinners or special events.
Calderata, from the word caldera, meaning cauldron, is another example of the many Spanish influences in Filipino cuisine. This hearty beef stew uses tomatoes, potatoes, carrots, and bell peppers in a way that is similar to afritada and mechado. It also has liver spread, shredded cheese, and chili peppers to add spice.
Kaldereta is traditionally made of goat meat and is usually prepared for holidays and special occasions. Its commonly served at parties and get-togethers as an appetizer (pulutan) to accompany beer or stiff drinks. But over the years, the dish has become a regular part of dinner, made with meats that are easier to find, like pork, chicken, and beef.
Beef caldereta is a popular Filipino beef stew that originated from the Kapampangan region. With its rich and savory tomato-based sauce this dish is a classic favorite comfort food for any occasion. If you want to make this iconic dish at home, follow this simple recipe for authentic beef caldereta kapampangan style.
Overview of Beef Caldereta
Caldereta is derived from the Spanish word caldera meaning cauldron, referring to the dish being cooked in a large pot There are many variations of caldereta using different meats like beef, goat, or chicken But what makes the Kapampangan-style beef caldereta unique is its distinct savory and slightly tangy tomato sauce.
This hearty stew features succulent beef bathed in a rich tomato sauce, along with potatoes bell peppers and olives. It is simmered until the meat becomes very tender and absorbs all the delicious flavors. The sauce has a lovely balance between savory, sweet, and sour taste.
Some key seasoning ingredients used are garlic, onion, bay leaves, crushed peppercorn, liver spread, tomato sauce, and beef broth. The mixture of spices and sauces gives the caldereta its signature taste.
Benefits of Cooking Beef Caldereta
Cooking beef caldereta allows you to create a nutritious one-pot meal for the family. Beef is an excellent source of protein, vitamins, and minerals. Meanwhile, the vegetables add fiber, vitamins, and antioxidants.
Another benefit is the dish reheats very well, so you can prepare a big batch for multiple meals throughout the week. The flavors even get better as it sits. This makes caldereta perfect for get-togethers, parties, or weekly meal preps.
You also get to make an iconic Filipino dish from scratch. It’s a great way to show off your cooking skills to friends and family. Plus, making it yourself allows you to customize the flavors to your taste.
Step-by-Step Recipe for Kapampangan-Style Beef Caldereta
Now let’s begin cooking this delicious caldereta! Follow these simple steps:
Ingredients:
- 1 kg beef stew meat, cut into 1-inch cubes
- 3 tbsp cooking oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup tomato sauce
- 3 medium potatoes, quartered
- 1 bell pepper, sliced
- 12 pcs green olives
- 1/2 cup liver spread
- 2 dried bay leaves
- 1 tsp freshly ground black pepper
- Salt to taste
Cooking Instructions:
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Heat the cooking oil in the cooking pot or pressure cooker.
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Sauté the onion and garlic until fragrant and translucent, about 2-3 minutes.
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Add the beef cubes. Cook for 5 minutes while stirring occasionally to brown the meat.
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Add the dried bay leaves and crushed pepper. Mix well.
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Pour in the liver spread and continue cooking for 2-3 minutes more.
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Pour-in the tomato sauce and beef broth. Bring to a boil.
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Add the potatoes, bell peppers, and olives. Season with salt as desired.
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Simmer for 1 1/2 to 2 hours (or pressure cook for 30-45 mins) until beef is very tender.
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Adjust seasoning according to taste. Add more salt, pepper, or sauce as needed.
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Serve hot over steamed rice. Enjoy!
Tips and Variations
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Use higher quality beef cuts like sirloin, round, or chuck for the best texture. Avoid tough cuts like brisket.
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Cut the beef into uniform cubes so they cook evenly.
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Use fresh ripe tomatoes if you want to make the sauce from scratch.
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Sautéing the veggies first enhances their flavor.
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Potatoes absorb the flavors of the sauce so well. You can also add peas or bell peppers.
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Pressure cooking saves time but stovetop simmering blends the flavors better.
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Addingliver spread gives a rich, savory depth but can be omitted for vegetarian versions.
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For spicy caldereta, add chili peppers or a dash of hot sauce.
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Garnish with green onions or serve with a side of fresh tomatoes.
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Substitute chicken, pork, seafood or make it totally meatless.
Tips for the Best Beef Caldereta
Here are some extra tips so you can make the perfect tender and flavorful beef caldereta every time:
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Use good quality meat with some marbling for added flavor and moisture.
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Brown the meat properly before braising to prevent a bland stew. Let it get a nice sear.
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Cut the meat into uniform bite-sized pieces so it cooks at the same rate. No huge chunks.
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Don’t forget to season throughout the cooking process. Taste and adjust accordingly.
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Let it simmer long enough (1-2 hours) for the meat to become super tender.
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Add potatoes halfway through cooking so they don’t get overcooked and mushy.
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Keep the stove at a low simmer to let the flavors develop without scorching.
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Adjust the sauce consistency by adding beef broth as needed.
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Finish off with some freshly ground black pepper and a dash of vinegar for brightness.
Enjoy Authentic Kapampangan Flavors at Home
With just a few simple ingredients, you can whip up this hearty Filipino stew right in your own kitchen. Making beef caldereta allows you to savor deep, savory flavors and tender beef with minimal effort. Adjust the spices to your liking and add other veggies if desired. Enjoy this hot and saucy caldereta kapampangan style with steamed rice for a truly satisfying meal. So go ahead and cook up this Filipino favorite for your family soon!
What Cuts of Beef to Use for Kalderetang Baka
It works best to use tough, leaner cuts from the front shoulder or back muscle. These muscles don’t have a lot of fat but do have a lot of collagen-rich connective tissues.
For kalderata and other braised dishes, I like bottom rounds, but chuck, bottom eye, and rump roasts are also great. These meats are cheaper and break into melt-in-your-mouth, richly-flavored bites over the low and slow cooking process.
Most grocery stores sell “beef stew” meat that has already been cut up, but I like to buy the whole roast and cut it myself. The beef stew meat that comes in packages is usually made up of scraps from different cuts of beef, so it may cook in different ways.
- Freeze the roast for a few minutes until it’s almost firm. This will make cutting it easier. Cut into even pieces to make sure it cooks evenly, and remove as much of the gristle as you can. It can be too tough to chew.
- Give the beef a nice sear to maximize flavor.
- Some people like to quickly pan-fry the carrots and potatoes before adding them to the stew. This helps them keep their shape and not fall apart.
- Before you mince the chili peppers, take out the seeds and veins if you want to make them less spicy.
KAPAMPANGAN: KALDERETANG BAKA | BEEF CALDERETA
FAQ
What cut of beef is used for beef caldereta?
How to thicken caldereta sauce?
What is caldereta in English?
What is caldereta in Filipino?
How do you cook beef kaldereta?
Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew cooked until fork-tender and usually served at special occasions. Heat oil over medium heat in a pot or deep pan, add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
How do you make kalderatang Baka?
Kalderatang Baka made of beef cubes and vegetables in spicy tomato sauce. It’s hearty, tasty, and perfect with steamed rice! 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.
How to make kaldereta in a pressure cooker?
Beef stewed in tomato with potato, carrot, olives, bell peppers, and liver spread. This dish is popularly known as Kaldereta. Heat the cooking oil in the cooking pot or pressure cooker. Sauté the onion and garlic. Add the beef. Cook for 5 minutes or until the color turns light brown. Add the dried bay leaves and crushed pepper.
How do you make caldereta tender?
A: You can achieve tender beef for Caldereta by using beef brisket as it becomes tender when slow-cooked. Marinate the beef in soy sauce and fish sauce before cooking. If using an Instant Pot or pressure cooker, the cooking time is reduced yet the beef becomes tender.