The Secret : Caldereta


The best thing about any stew is that it’s very simple to put together. Just have all your ingredients cut and ready to go and you should have no problem making this classic recipe. This is comfort food at its best!

Caldereta or Kaldereta is a Filipino classic. It is a rich tomato-based stew traditionally cooked with goat meat. It is usually prepared during special fiestas, birthday and other family feasts.

Every family has its own version and each has their own twist, the secrets are mostly passed from generation to generation. I suggest that you experiment with ingredients and try different vegetables. Here’s my secret to this rich and filling meat stew …..

(Filipino Beef Stew) 


Olive oil
1 kg            Beef (batok, brisket, short ribs or                                        boneless shanks),2” chunks
1/2 c          Chorizo de bilbao, sliced
¼ kg          White onions, finely chopped
2 bulbs       Garlic, finely minced
¼ kg           Chicken Liver
2-3 c           Tomato Sauce
1 c               Water
5 tblspn    Tomato paste
2 pcs          Bell Peppers, sliced
2 c               Potatoes, roughly chopped (Fried)
2 c               Carrots, roughly chopped (Fried)
½ c             Quezo de Bola, grated or Parmesan cheese, shredded

2 or more    Sili or Chilli peppers (optional)
Salt and freshly ground pepper to taste

Heat the olive oil in a heavy sauce pan or casserole. Over high heat, brown the beef chunks and chorizo, in batches if necessary. Set aside.

In the same pan, Sauté the garlic and onions (If you want it spicy, this is the time you add the chillies). Cook until aromatic. Add the browned meat and chorizo back to the pan. Pour tomato sauce and water, add tomato paste, stir well and bring to a boil.

Lower heat, cover and simmer for 1 hour or until the meat are tender. Stir occasionally. If the sauce becomes too dry or thick, add water. Adjust taste with salt and pepper.

While the beef simmers, boil the chicken livers with a little water. When cooked, mash with a fork or in a food processor. Adding a little liquid will make the process easier.

When the beef is tender, add bell pepper and mashed liver. Simmer for 5 minutes. Adjust the seasonings and add fried potatoes and carrots. Transfer in a serving dish, sprinkle with grated quezo de bola or parmesan cheese.

Food Notes :

  1. Cook this with Chicken, Pork or Fish-I used Bangus (Milkfish)–equally satisfying !
  2. When using Kambing (goat), marinate meat in vinegar, salt, garlic and pepper for atleast 15 minutes.
  3. In a rush? Use liver spread or canned liver pate
  4. Add water little by little when simmering to avoid thinning of sauce too much.
  5. You want it hot? – Add more chillies!

About Chef Day

My Passion : Cook, Eat and Celebrate Life !
This entry was posted in Philippine Cuisine and tagged , , , . Bookmark the permalink.

8 Responses to The Secret : Caldereta

  1. Pingback: Tweets that mention Secret Caldereta | chef by day --

  2. ziggy says:

    a lot of foreigners say that Filipino food is regional. Where you are depends on what recipe you will get. It is true, but even in dishes like this, the difference in the recipe is even to the point that my family cooks a different caldereta than yours. That’s why a lot of food historians cannot come to unifying definition about Filipino food. If you ask, whatever ingredient that can make a recipe delicious, we go for it. Like your chorizo bilbao here. I will try this one soon. 🙂

  3. xenia mari delgado says:

    Will cook this tonight!!! Many thanks, Day! hmmmuah! Happy New year!!

  4. johnny bert says:

    i think it traditoinal with the goat meat i think ill stickin the beef

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