The Beef Kaldereta That Brings Everyone to the Table

My neighbor Maria handed me a bowl of this rich, red stew one rainy Tuesday. I took one bite and nearly cried. Not because it was bad – because it was the best thing I’d tasted in months. She laughed at my reaction and said, “Just beef kaldereta. Nothing special.” But she was wrong. This dish is special. That was three years ago. I’ve been making this beef kaldereta recipe every month since. Sometimes more. My family asks for it by name now.

Why This Beef Kaldereta Recipe Wins

Listen, I’m not going to promise you quick weeknight dinner magic. This takes time. But here’s what you get for that time: fall-apart tender beef in a sauce so rich it coats the back of your spoon. The kind of dish that makes people go quiet when they eat.

The tomato base gets depth from liver spread – yeah, liver spread, trust me on this. Olives add a salty punch. Bell peppers bring sweetness. Everything balances.

This kaldereta recipe works for Sunday dinners, potlucks, or when you want to impress someone. It reheats like a dream. Actually tastes better the next day, if I’m being honest.

Ingredients You’ll Need for Beef Kaldereta

Don’t skip the liver spread. I tried once. The sauce tasted flat. Here’s what goes into my pot:

The Beef and Base

• 2 pounds beef chuck – Cut into 2-inch cubes. Chuck has enough fat to stay tender during the long simmer
• 3 tablespoons cooking oil – For browning the meat. This step builds flavor you can’t get any other way
• 1 large onion, diced – Adds sweetness and body to the sauce
• 6 cloves garlic, minced – Because garlic makes everything better

The Sauce Components

• 1 cup tomato sauce – Forms the base of that signature red color
• 3 tablespoons liver spread – This is the secret. Adds umami and thickness
• 2 cups beef broth – Helps everything simmer together
• 1 red bell pepper, sliced – Sweetness and color
• 1 green bell pepper, sliced – Slight bitterness balances the sweet
• 1 cup green olives – Briny, salty goodness
• 3 bay leaves – Earthy background notes
• 2 tablespoons soy sauce – Salt and depth
• Salt and pepper to taste – Season as you go

How I Make This Beef Kaldereta Recipe

I make this on Saturday mornings. The house smells incredible by lunch.

Step 1: Brown the Beef

Heat your oil in a heavy pot over medium-high heat. Pat the beef dry with paper towels. Wet meat won’t brown. Add the beef in batches – don’t crowd the pan. Brown each piece on all sides. This takes about 8 minutes per batch. Set the browned beef aside.

Step 2: Build the Flavor Base

Lower the heat to medium. Add your onions to the same pot. Scrape up those brown bits from the bottom. They’re flavor gold. Cook the onions until soft, maybe 4 minutes. Add the garlic. Cook for another minute until you smell it.

Step 3: Create the Sauce

Return the beef to the pot. Pour in the tomato sauce and beef broth. Add the liver spread. I know it looks weird going in, but stir until it dissolves completely. Drop in your bay leaves and soy sauce. Bring everything to a boil.

Step 4: The Long Simmer

Once it boils, turn the heat way down. You want gentle bubbles breaking the surface. Cover the pot but leave it slightly cracked. Simmer for 1.5 to 2 hours. Stir every 30 minutes. The beef should be so tender it falls apart when you press it with a spoon.

Step 5: Add the Vegetables

When the beef is tender, add your bell peppers and olives. Simmer uncovered for another 15 minutes. The peppers should soften but keep some bite. Taste and add salt and pepper. The olives are salty, so go easy at first.

Equipment You Actually Need

I use my 5-quart Dutch oven for this beef kaldereta recipe. Heavy bottom distributes heat evenly. Keeps things from scorching during that long simmer. A regular pot works too – just watch your heat and stir more often.

You’ll also want a good wooden spoon for stirring and a sharp knife for cutting the beef. That’s it. Nothing fancy required.

Tips That Make a Difference in Kaldereta

Here’s what I learned making this recipe dozens of times:

Don’t rush the browning. Those caramelized bits on the meat and pot bottom? That’s where the flavor lives. Take your time. Work in batches. Get a good sear.

Low and slow wins. I tried cooking this faster once when I was in a hurry. The meat was chewy. Give it the full simmer time. Do something else. Read a book. Clean the kitchen. Let the pot do its work.

Liver spread brands vary. Some are thicker than others. If yours is really thick, mix it with a bit of broth before adding it to the pot. Makes it easier to dissolve.

Taste before you salt. Between the soy sauce, olives, and liver spread, there’s already plenty of salt happening. Add more only after you taste the finished dish.

Easy Variations for This Kaldereta Recipe

Once you nail the basic beef kaldereta recipe, you can play around:

Add potatoes and carrots. Cut them into chunks. Add them 30 minutes before the beef is done. They’ll soak up the sauce and add heartiness. My kids prefer it this way.

Use pork instead of beef. Pork shoulder works great. Same cooking time. Different but equally delicious.

Make it spicier. Add 2-3 Thai chilies with the peppers. Or stir in some chili flakes at the end. I do this when it’s just adults eating.

Skip the olives. Some people don’t like them. The dish still works without them. Add a splash of vinegar for that tangy element instead.

Storage and Reheating Your Kaldereta

This is where this beef kaldereta recipe really shines. Leftovers are a gift.

Let the kaldereta cool completely before storing. Transfer it to airtight containers. It keeps in the fridge for 4-5 days. The flavors meld together even more. Day two kaldereta is somehow better than day one.

For freezing, use freezer-safe containers. Leave some room at the top – the sauce expands when frozen. It’ll keep for 3 months. Thaw overnight in the fridge.

To reheat, use the stovetop. Put it in a pot over medium-low heat. Stir occasionally. Add a splash of broth or water if the sauce got too thick. Microwave works in a pinch, but stovetop is better. Heat until it’s bubbling hot throughout.

Frequently Asked Questions About Beef Kaldereta

Can I make beef kaldereta in a slow cooker?

Yes. Brown the meat and sauté the onions and garlic on the stove first. Transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Add the peppers and olives in the last 30 minutes.

What can I substitute for liver spread?

Peanut butter works. Sounds weird, I know. Use 2-3 tablespoons of smooth peanut butter. It adds richness and helps thicken the sauce. The flavor is different but still good. Some people use ground pork liver sautéed with garlic.

Why is my kaldereta sauce too thin?

Simmer it uncovered for the last 20-30 minutes. This reduces the liquid. You can also mash a few pieces of beef against the side of the pot. The broken-down meat thickens the sauce naturally. Or mix a tablespoon of cornstarch with cold water and stir it in.

Can I use a different cut of beef for this recipe?

Beef shank, short ribs, or brisket all work. Look for cuts with good marbling. They need long cooking anyway, so they’re perfect for kaldereta. Avoid lean cuts like sirloin. They’ll dry out during the long simmer.

How do I know when the beef is tender enough?

Press a piece against the side of the pot with your spoon. It should fall apart easily. If it still feels firm or bouncy, keep cooking. Check again in 20 minutes. Some beef takes longer depending on the cut and how it was aged.

A Final Note on This Beef Kaldereta Recipe

Maria still brings me her version sometimes. Mine tastes different from hers. Yours will taste different from mine. That’s the beauty of home cooking. We all make it our own way.

The first time you make this beef kaldereta recipe, follow it exactly. Get a feel for how it should taste. Then next time, adjust. Maybe more garlic. Maybe less olives. Maybe add those potatoes I mentioned.

This isn’t fast food. It’s not even fast home cooking. But when you serve it over rice and watch people’s faces light up? Worth every minute you spent at the stove.

Make a big batch. Invite people over. Or freeze half for later when you don’t want to cook but want something that tastes like you spent hours in the kitchen. Because you did. Just not today.