Saturday, February 11, 2012

Beef Caldereta (my version)

One of the Filipino dish that my husband really loves is beef caldereta.  He said the best beef caldereta that he had was the one served at Mina's Restaurant in Hagonoy, Bulacan.  This time though he said mine is closer to the caldereta of Mina's....so that means I'm improving? hahhaha. 

 Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines.Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish (the Spanish word "caldera" means cauldron) that became to be Filipinos' favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese.  You can still get this yummy calderetang kambing in Pampanga.

Variations of this dish is with beef, chicken and or pork. Beef Kaldereta is a common dish in the Philippines made with stewing cuts of beef simmered until tender.

In this recipe, I am using Mama Sita's caldereta mix to get the real taste of caldereta.  We are quite far from the Filipino shop so whenever we go there, I will buy a lot of sauce mix.  I do not depend though on the mix itself because I love adding other ingredients and enhance its flavour.  You will notice that I added a lot of garlic.  Believe me it tastes better with more garlic.  So why don't you try cooking this one.  I am quite sure you will love it too.

1 K beef
3 medium size, carrots
2 medium size, potatoes
1 capsicum (bell pepper), julliene
1/4 C soy sauce
2 tbsp garlic, minced
1 tsp garlic, granules
1 medium size, onions, diced
1/3 C cheese, grated
1 tsp flaked chillis
2 tbsp tomato paste
1 pc tomato, diced
50 g butter
1 C coconut cream
1/2 packet of Mama Sita's Caldereta mix

  1. Boil beef in 5 C of water with the soy sauce until it's tender.  Remove from water.  Set aside the broth.
  2. Sear beef in a bit of oil.  Use non-stick pan if you have.  Fry in the same pan the carrots and potatoes.
  3. Lessen the oil in the pan.  Put in the butter.  Sautee onions, garlic, tomatoes and capcicum.  Add the beef and potatoes and carrots.  Let the flavour mixed first before you put in the broth.
  4. Boil everything up until a bit of the juice evaporates. 
  5. Put in the grated cheese and tomato paste.  Add the caldereta mix. Let it boil.
  6. Add a bit of water if it's getting too dry. 
  7. Lower the fire.  Add the chilli flakes and garlic granules.
  8. Put in the coconut cream.
  9. Simmer until the sauce gets thick.
  10. Serve hot.



  1. For Cecilia of Caloundra, one alternative way which I often do when I do not have the mama sita caldereta mix, is to use the following
    5 medium size tomatoes, minced
    1/4 c liver spread (pate)
    1/2 c tomato sauce (or 2 tbsp tomato paste dilluted in 1/2 c water + 1 tbsp ketchup)
    4 hot chilli peppers ( or 1 tsp chilli flakes -McCormick)
    1 c beef stock
    Just taste the soup if it's enough to your liking and just adjust the taste by adding water or beef stock

  2. So yummy! I can't help it but eat.. eat... eat...
    Thanks Marlene for sharing your recipe!

  3. thank you grace ...hope u enjoy the other recipes too..see u soon

  4. you must try, the beef caldereta of aling linas in meycauayan... so famous not only in meycauayan even in nearby towns for its one of a kind taste that everybody loves for almost 40 years...


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