Chef-tested recipe
Slow-braised beef, potatoes and peppers in a rich tomato sauce thickened with homemade liver purée
Beef caldereta is a celebratory Filipino stew known for tender beef and a rich, savoury tomato sauce. Many modern versions rely on bottled liver spread; this from-scratch version cooks and blends fresh chicken liver into the braise instead. Potatoes, carrots, bell peppers, olives and chilli make the finished dish hearty, colourful and unmistakably caldereta.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 45 mins
- Cook Time
- 2 hours 30 mins
- Resting Time
- 15 mins after braising.
- Total Time
- 3 hours 30 mins
- Cuisine
- Filipino
- Course
- Main dish
- Cooking Method
- Browning, braising and blending
- Difficulty
- Intermediate
- Best Served With
- Steamed rice, garlic rice, pan de sal, pickled papaya, or a crisp cucumber salad.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Large Dutch oven with lidpaid link
- Blenderpaid link
- Tongspaid link
- Ladlepaid link
- Traypaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the beef
- Beef chuck: 1.8 kg, cut into 4 cm cubes
- Fine sea saltpaid link: 20 g
- Freshly ground black pepper: 5 g
- Neutral cooking oilpaid link: 60 ml
For the sauce
- Brown onions: 300 g, diced
- Garlic: 45 g, minced
- Tomato paste: 80 g
- Crushed tomatoes: 800 g
- Unsalted beef stock: 1.2 litres
- Dried bay leavespaid link: 3
- Red chillies: 2, slit lengthwise
- Fish sauce: 30 ml Shop paid link
- Chicken livers: 200 g, trimmed
- Hot braising liquid: 200 ml, for blending
For the vegetables
- Waxy potatoes: 700 g, cut into 4 cm pieces
- Carrots: 500 g, cut into 3 cm pieces
- Red bell peppers: 200 g, cut into squares
- Green bell peppers: 200 g, cut into squares
- Pitted green olives: 150 g
Preparation Overview
Pat the beef dry, season with salt and pepper, and leave at room temperature for 20 minutes. Trim any green or sinewy parts from the chicken livers. Cut the potatoes and carrots evenly so they finish cooking together.
Method
Heat 30 ml oil in a large Dutch oven over medium-high heat. Brown the beef in four batches, turning until deeply coloured. Add the remaining oil as needed and transfer each batch to a tray.
Lower the heat to medium. Add onions and cook for 6 minutes, then add garlic and cook for 1 minute.
Stir in tomato paste and cook for 3 minutes until brick red. Add crushed tomatoes and scrape the browned residue from the pot.
Return the beef and its juices. Add stock, bay leaves and chillies. Bring to a simmer, cover slightly ajar, and cook gently for 1 hour 30 minutes.
Add the chicken livers to the braise and cook for 12–15 minutes, until fully cooked through.
Lift out the livers and blend with 200 ml hot braising liquid until completely smooth. Stir the purée back into the pot.
Add potatoes and carrots. Simmer uncovered for 25–30 minutes until the beef and vegetables are tender and the sauce coats a spoon.
Stir in fish sauce, bell peppers and olives. Simmer for 8 minutes, keeping the peppers slightly firm.
Remove bay leaves. Taste for salt and pepper, turn off the heat, and rest for 15 minutes before serving.
Beginner Technique Notes
Dry beef browns; wet beef steams. Blot every batch and leave space between pieces.
Keep the braise at a lazy simmer. Vigorous boiling tightens the meat and breaks the vegetables.
Chicken liver must be fully cooked before blending. A smooth purée thickens the sauce without leaving a grainy texture.
Tips and Variations
Make the stew one day ahead for deeper flavour; cool it safely and remove any solidified surface fat before reheating.
For a hotter caldereta, add bird’s-eye chilli with the bell peppers.
Do not add potatoes too early or they will collapse before the beef becomes tender.
Serving Ideas
- Serve in a deep platter with beef and vegetables visible above the sauce. Spoon enough sauce over hot rice to carry the tomato, liver and chilli flavours through every bite.
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. Cool in shallow containers within 2 hours. Thaw overnight and reheat gently to 74°C, adding a little stock if the sauce has tightened.
Nutritional Value
Allergen Notes
Contains fish from fish sauce. Check stock and tomato products for hidden allergens. Chicken liver is not a common major allergen but should be handled and cooked with the same care as raw poultry.
Frequently Asked Questions
What makes caldereta different from mechado?
Caldereta is usually richer and slightly spicy, with liver used to thicken and deepen the tomato sauce.
Can beef liver replace chicken liver?
Yes. Use the same weight, trim it carefully, and blend it completely after cooking.
Why is my beef still tough?
Chuck softens through gentle, extended cooking. Continue simmering with enough liquid until a fork enters easily.
Can I omit the olives?
Yes, although their briny flavour is characteristic of many Filipino family versions.
