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, savory 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 chili make the finished dish hearty, colorful and unmistakably caldereta.
- Prep
- 45 mins
- Cook
- 2 hours 30 mins
- Rest
- 15 mins after braising.
- Total
- 3 hours 30 mins
- Serves
- 8
- Difficulty
- Intermediate
The recipe
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Before you start
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.
Ingredients
For the beef
For the sauce
For the vegetables
Quantities change with servings; cooking times stay the same.
Equipment
- Large Dutch oven with lid paid link
- Blender paid link
- Tongs paid link
- Ladle paid link
- Tray paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Heat 30 ml oil in a large Dutch oven over medium-high heat. Brown the beef in four batches, turning until deeply colored. 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 chilies. 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.
Chef’s 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 flavor; cool it safely and remove any solidified surface fat before reheating.
For a hotter caldereta, add bird’s-eye chili with the bell peppers.
Do not add potatoes too early or they will collapse before the beef becomes tender.
Serve with
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 chili flavors 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.
Nutrition per serving (estimated)
- 670 kcal
- Calories
- 57 g
- Protein
- 36 g
- Carbohydrates
- 34 g
- Fat
- 6 g
- Fibre
- 10 g
- Sugar
- 930 mg
- Sodium
Allergens
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.
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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 flavor is characteristic of many Filipino family versions.
