Filipino-American Caldereta Recipe

Cook Time: 1 hour 55 minutes  

   Prep Time: 25 minutes

Filipino-American Caldereta Ingredients

Filipino-American Caldereta Instructions

  1. Pat the beef chuck cubes dry with paper towels and place them in a large bowl.
  2. Season the beef with 1 tablespoon of fish sauce, 1/2 teaspoon of black pepper, and 1/2 teaspoon of sea salt. Mix well, cover, and marinate in the refrigerator for at least 1 hour.
  3. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium-high heat.
  4. Working in batches, sear the marinated beef cubes on all sides until browned, about 2-3 minutes per side. Transfer the browned beef to a plate and set aside.
  5. Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot.
  6. Add the finely chopped onion and sauté for 3 minutes until softened and translucent.
  7. Add the minced garlic and cook for 1 minute until fragrant.
  8. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
  9. Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
  10. Return the seared beef and any accumulated juices to the pot.
  11. Add the tomato sauce, beef stock, remaining 1 tablespoon of fish sauce, bay leaves, smoked paprika, and the rest of the black pepper. Stir to combine.
  12. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
  13. Add the cubed potatoes and sliced carrots to the pot. Stir well, cover, and continue simmering for 20 minutes.
  14. Add the diced red and green bell peppers, green olives, and frozen green peas. Simmer uncovered for another 10-15 minutes, or until the vegetables are tender and the beef is fork-tender.
  15. Stir in the liver pâté and mix until fully incorporated, then add the cheese (if using) and stir until melted and the sauce is creamy.
  16. Taste and adjust seasoning with additional sea salt and black pepper as needed.
  17. Remove the bay leaves and discard them.
  18. Transfer the caldereta to a serving dish and garnish with extra green olives or chopped parsley if desired before serving.

Estimated Calories: 350, Servings: 6

Recommended Dishes

Caldereta Quick Mistake Fixes

You ever notice how some people think the best way to show love is by dumping the entire salt shaker into the pot? Like, are we making a delicious meal or prepping for a salt lick convention? I get it, you want that flavor to pop, but if I wanted to taste the ocean, I’d just go for a swim. The good news is, if your caldereta ends up too salty, you can always invite over that one friend who claims they have low blood pressure. It’s a quick fix for them, but for the rest of us, maybe next time just a pinch, not a pound. Remember, a good recipe is about balance, not about making your tongue shrivel up like a raisin.
Let’s talk about overcooking. You ever try to impress someone with your cooking, only to serve them something that’s been simmering so long it’s basically a delicious meat eraser? I mean, if I wanted to eat something that chewy, I’d just gnaw on my shoe. The best part is when you try to play it off like, “Oh, it’s supposed to be rustic!” No, it’s supposed to be edible. The great thing about caldereta is it’s supposed to be tender, not a jaw workout. So next time, keep an eye on the clock, because nobody wants to spend their evening chewing through dinner like it’s a healthy new fitness trend.
Now, let’s get real about balancing flavors with last minute changes. You ever have that moment where you taste your dish and think, “Wow, this is bland, but if I add hot sauce, soy sauce, and maybe a little peanut butter, I’ll save it!” Suddenly, you’re not cooking, you’re conducting a science experiment. The best part is when you end up with something that tastes nothing like what you started with, but hey, at least it’s not boring! Sometimes the quick fix is the only fix, and that’s what makes cooking so much fun. It’s easy to panic, but a good sense of humor and a willingness to improvise can turn a kitchen disaster into a great story—and maybe even a new recipe.

Caldereta Pairings

You know what I love about Filipino-American food? The flavors are like a family reunion where everyone brought their best dish, and nobody is fighting over the karaoke machine. Seriously, you get that delicious mix of sweet, savory, and just a little bit of heat, like your auntie who always brings the drama but also the best lumpia. It is like your taste buds are on a rollercoaster, but the safety bar is made of cheese. If you want a quick way to impress your friends, just say, "I made a caldereta recipe," and watch them line up faster than at a Black Friday sale. It is a good thing the flavors are so bold, because if you mess up, you can just say, "It is fusion!" and everyone will nod like they understand.
Now, let us talk about sides, because no one ever said, "I am on a healthy diet, so I will just have the caldereta by itself." No, you need rice. Lots of rice. Enough rice to make your carb counter cry. And maybe some quick pickled veggies, because you want to pretend you are making a healthy choice, but really, you just want something crunchy to balance out all that delicious, saucy goodness. The best part is, Filipino-American sides are so easy to make, you can whip them up faster than you can say, "Tita, stop sending me home with leftovers!" Honestly, if you are not eating caldereta with a mountain of rice, are you even doing it right?
Drinks, my friends, are where things get interesting. You could go for a good old San Miguel beer, because nothing says "I am here for a good time, not a long time" like a cold one with your meal. Or maybe you want to keep it classy with a quick and easy calamansi juice, which is basically lemonade’s cooler cousin who studied abroad. If you are feeling fancy, why not try a Filipino-American twist on a cocktail? Throw some rum in there, call it a "Manila Mule," and suddenly you are the best bartender at the party. Just remember, the only thing stronger than the drinks should be your willpower to say no to a third helping of caldereta.

Caldereta FAQ

Oh, you want to talk about Filipino-American Caldereta? Buckle up, because this is the best recipe ride you’ll ever take—like, if your taste buds had passports, they’d be stamped “delicious” at every border. Now, let’s get into those FAQs about how to change up this easy, homemade Caldereta recipe. Because, let’s face it, sometimes you open your fridge and it’s like, “Surprise! No beef, only tofu and a questionable carrot.”
First question: “Can I swap out the beef in this authentic Caldereta recipe?” Absolutely! You can use chicken, pork, or even go full vegetarian. I mean, if you want to make your Lola cry, use tofu. But hey, it’s your kitchen, your rules. The best part? The tasty Caldereta sauce is so good, it could make a shoe taste delicious. (Not that I recommend it. Shoes are not on the list of perfect ingredients.)
Next up: “What if I don’t have liver spread?” Look, not everyone has liver spread just chilling in their pantry. You can use pâté, or even peanut butter for a quick, easy hack. It won’t be the most authentic, but it’ll still be a tasty, homemade Caldereta. Just don’t tell your Filipino-American auntie, or she’ll revoke your invitation to the next family karaoke night.
“Can I make this recipe less spicy?” Of course! The best Caldereta is the one you can actually eat without calling the fire department. Just go easy on the chili, or skip it altogether. If you want to impress your friends with your “how to make Caldereta” skills, but you’re a spice wimp, that’s totally fine. No judgment—well, maybe a little, but only from the ghost of your ancestors.
“What if I want to make this recipe even quicker?” Oh, you want quick and easy? Use a pressure cooker or Instant Pot. You’ll have a perfect, delicious Caldereta in less time than it takes to explain to your non-Filipino friends what Caldereta even is. (“No, it’s not just beef stew. It’s the Beyoncé of stews!”)
“Any tips for making this the best Caldereta ever?” Yes! Use fresh ingredients, don’t skimp on the cheese, and always taste as you go. The secret to a simple, authentic, and tasty Filipino-American Caldereta is love—and maybe a little extra garlic. Because if your breath isn’t dangerous after, did you even make Caldereta?
So go ahead, experiment with your homemade Caldereta recipe. Remember, the best part about cooking is making it your own. And if it doesn’t turn out perfect? Just call it “fusion” and act like you meant to do it.

Caldereta Story

You know, when I think back to my childhood, there is this one memory that always makes me laugh. Picture this: my mom in the kitchen, apron on, looking like she is about to perform open heart surgery, but really she is just following her best friend’s recipe. She would always say, “This is the best, trust me!” Meanwhile, I am in the background, trying to sneak a taste, and she is swatting me away with a wooden spoon like she is defending the crown jewels. The smell would hit you like a freight train of nostalgia, and suddenly, you are eight years old again, convinced that this is what happiness smells like. Honestly, if happiness had a scent, it would be whatever was bubbling away in that pot.
Now, let us talk about the emotional rollercoaster that was dinner time. My dad would come home, take one whiff, and declare, “Wow, that smells delicious!” as if he had just discovered fire. My siblings and I would race to the table like it was the Olympics, because in our house, if you were not fast, you were last. There was always this great sense of anticipation, like we were about to witness a magic trick. And let me tell you, the only thing more impressive than my mom’s cooking was her ability to make a healthy meal disappear in under ten minutes. I mean, who needs a quick fix when you have a family that eats like a pack of wolves?
But here is the kicker: as an adult, I thought, “Hey, this looks easy, I can totally do this.” Spoiler alert: I could not. I tried to recreate that childhood magic, but my version was more “culinary experiment” than “cherished family tradition.” I called my mom for help, and she just laughed and said, “You need to follow the recipe, not your imagination.” Turns out, some things are not meant to be rushed, no matter how good your intentions are. Still, every time I catch that familiar aroma, I am instantly transported back to those chaotic, love filled dinners. And honestly, that is the great thing about food: it is the fastest way to relive the best moments, even if your own attempt tastes like a science project gone wrong.

About Caldereta Recipe

Caldereta is a beloved Filipino-American dish that brings together the rich flavors of the Philippines with a touch of American comfort. This recipe is known for its delicious, hearty taste and is often considered one of the best choices for family gatherings or special occasions. If you’re searching for an easy and quick way to enjoy authentic Caldereta, this homemade recipe is perfect for you. With simple steps and accessible ingredients, you’ll learn how to make a tasty meal that everyone will love.
The secret to the best Filipino-American Caldereta lies in the quality of its ingredients and the balance of flavors. This recipe typically features tender beef or chicken, potatoes, carrots, bell peppers, and a savory tomato-based sauce. For an authentic touch, don’t forget to add liver spread and a hint of cheese, which make the dish extra creamy and delicious. If you want to know how to make Caldereta that stands out, follow these tips: use fresh vegetables, simmer the meat until it’s perfectly tender, and adjust the seasoning to your taste.
Whether you’re a beginner or an experienced cook, this simple and quick recipe will help you create a homemade Caldereta that’s both tasty and satisfying. The step-by-step instructions ensure you get the perfect consistency and flavor every time. Serve this Filipino-American classic with steamed rice for a complete meal. With these tips and the right ingredients, you’ll have the best Caldereta recipe that’s sure to impress your family and friends.