Kaldereta (Filipino Beef Stew in Spicy Tomato and Liver Sauce)
In short: Beef chuck braised until tender in a spicy tomato sauce enriched with liver and peanut butter, plus potatoes, carrots, bell peppers and green olives. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Kaldereta is a celebration stew in the Philippines, built from tough cuts of beef or goat braised slowly in tomato sauce until they fall apart. Liver paste and peanut butter melt into the sauce and make it thick, rich and slightly nutty, while chilies add a steady heat. Potatoes, carrots, bell peppers and green olives are added near the end. It is a regular at fiestas, weddings and Christmas tables, and it is always served with rice.
Instructions
- Pat the beef dry and season with salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef in batches for 5 to 6 minutes per batch, until deeply browned on all sides. Set it aside.
- In the same pot, cook the onion and garlic for 3 to 4 minutes, until soft. Return the beef and add the tomato sauce, water, fish sauce and bay leaves.
- Bring to a boil, then cover and simmer on low for 1 hour 45 minutes to 2 hours, until the beef is almost tender. Stir now and then and add a splash of water if the pot looks dry.
- Stir in the mashed liver and the peanut butter until the sauce thickens and turns a deeper color.
- Add the potatoes and carrots, cover and simmer for 15 to 20 minutes, until a knife slides easily into the potatoes.
- Stir in the bell peppers, olives and chilies and simmer uncovered for 5 minutes, until the peppers are tender but not mushy and the sauce is thick.
- Taste and adjust with salt and pepper. Serve hot with steamed rice.
Tips
- Beef shank or chuck, with plenty of connective tissue, becomes soft and silky after slow simmering. A pressure cooker cuts the braising time to about 40 minutes.
- Add the liver paste and peanut butter only once the beef is nearly tender, and stir well, so the sauce stays smooth and does not scorch on the bottom.
Questions and answers
What can I use instead of liver paste in kaldereta?
Mash 100 g of cooked chicken liver, or use a smooth liver pate. For a version without liver, add 2 more tablespoons of peanut butter.
Can I make kaldereta with goat or lamb?
Yes. Goat is the classic alternative and needs about the same cooking time as beef. Lamb shoulder cooks a little faster, in about 1 1/2 hours.
Why add peanut butter to kaldereta?
It thickens the sauce and adds a round, nutty richness that balances the heat and the acidity of the tomato.
How long does it take to make Kaldereta (Filipino Beef Stew in Spicy Tomato and Liver Sauce)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Kaldereta (Filipino Beef Stew in Spicy Tomato and Liver Sauce)?
About 470 kcal per serving, with 36 g of protein, 28 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 28 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
