This Filipino Beef Caldereta (Kaldereta sa Gata) is a creamy, nutty, spicy, and delicious beef stew slowly cooked in coconut milk with tomatoes, aromatics, and spices. Discover the rich flavors of the Philippines in this Filipino-style stew which combines Spanish and Filipino culinary influences.
Kaldereta belongs to the category of comfort food in the Philippines. It is a favorite dish that is often served at weddings, birthday parties, certainly Fiestas and other special occasions.
Like many other Filipino dishes, it has some Spanish influence particularly in its name which originated from the Spanish word – caldera/caldero – which means “cauldron.”
What is Filipino Beef Caldereta (Kaldereta sa Gata)?
Filipino Beef Caldereta, also known as Kaldereta sa Gata, is a beloved stew that combines the best of Spanish and Filipino culinary influences. It features beef chunks slowly cooked in a savory sauce made with tomatoes, garlic, onions, and a variety of aromatic spices. What sets this particular caldereta dish apart is the addition of creamy coconut milk, which lends a unique richness and depth of flavor.
The Origins of Kaldereta sa Gata
The origins of Kaldereta sa Gata can be traced back to the Spanish caldereta, a hearty stew typically made with goat meat or beef. When the Spanish colonized the Philippines, they introduced this dish to the local cuisine. Over time, Filipino cooks adapted the recipe to suit their tastes and available ingredients, resulting in the coconut milk-based version we know and love today.
It’s a tomato-based stew as many other Spanish-influenced dishes in the Philippines are. Still, the Filipinos gave it a unique twist by adding liver spread, coconut milk, peanut butter, and sometimes cheese for extra flavor.
A typical Filipino caldereta is traditionally made with goat meat but more often the beef version is the most popular one though depending on one’s diet and preference you can also find “kaldereta” made with chicken or pork. Others like it spicy, while others prefer it creamy or just more tomatoey.
As you can imagine, there are so many variations of this special dish. Since hubby is not a big liver fan, I decided to make the version that’s braised in coconut milk with some peanut butter as a replacement for the liver spread.
I wanted a little spicy kick so I added some red chili flakes – in the Philippines, they add 1 piece of “siling labuyo” or bird’s eye chili or Thai chili to make it really spicy but feel free to use your favorite hot pepper on this. This Beef stew is flavorful already the first day but, in case you have left-overs, it’s even better the next day. Enjoy!!!
Why You’ll Love This Dish
- Rich and Flavorful: The combination of tender beef, aromatic spices, and creamy coconut milk creates a depth of flavor that is simply irresistible.
- Comforting and Satisfying: With its hearty ingredients and warm, comforting flavors, this dish is perfect for chilly evenings or whenever you need a cozy, satisfying meal.
- Versatile: While traditionally served with rice, Kaldereta sa Gata can also be enjoyed with bread or even over mashed potatoes.
- Easy to Make: Despite its complex flavors, this dish is surprisingly easy to prepare, making it a great option for busy weeknights or lazy weekends.
Ingredients for Filipino Beef Caldereta
- 1 Tablespoon Butter and 1 tablespoon Olive Oil
- 2 lbs / 1 kilo stewing beef, chopped into 1 ½ – 2-inch chunks,
- 6-8 garlic cloves, crushed
- 2 medium onions, chopped
- 4-5 Roma/Plum Tomatoes, diced
- 1 teaspoon salt
- ½ teaspoon freshly ground Black Pepper, or to taste
- 2 teaspoons, Fish Sauce*
- 2 Bay leaves
- 1 cup Beef broth (or water)
- 1 can of Coconut Milk*
- 3-4 medium Red potatoes, chopped into 1-inch cubes
- 2 medium carrots, sliced into 1-inch cubes
- Additional oil for frying the potatoes and carrots
- ½ large Red Bell Pepper, chopped
- ½ large Green Bell Pepper, chopped
- 1-2 hot Chili peppers or ¼-½ teaspoon Red Chili flakes*
- 2-3 Tablespoons Del Monte Ketchup or tomato sauce*
- 4 Tablespoons, crunchy Peanut Butter
*Fish sauce adds a lot of flavor but if you don’t have or don’t like Fish sauce just increase the salt and season the stew to taste. Alternatively, you can use a little soy sauce for flavoring. Increase the salt if you are using water instead of the beef broth which is pre-seasoned.
*If you wish a thicker/creamier sauce, use only half a can of the Coconut milk in the beginning. Add the rest of the coconut milk towards the end together with the potatoes and carrots. But if you don’t wish the coconut flavor to overwhelm the dish then pour the entire content of the can in the beginning.
*Some caldereta are spicy others are not. Feel free to add some spicy kick if you wish to.
*If on a paleo diet, use paleo-friendly products for tomato sauce and fish sauce.
How to make Filipino Beef Caldereta sa Gata
Heat the olive oil and butter over medium to high heat in a heavy saucepan or Dutch oven. Just heat until butter is melted. Sear the beef chunks on all sides. Do it in batches if they won’t fit in the pan. Set aside.
In the remaining fat, sauté the garlic cloves and chopped onions for a minute. Add the diced tomatoes and cook for about 3-4 minutes or until the tomatoes have softened a little. Return the beef to the
pan. Stir everything. Season with salt, pepper, and fish sauce (if using). Add the bay leaves at this point.
Pour in the beef broth or water and the coconut milk. Bring to a boil. Lower the heat, cover, and simmer until the meat is fork-tender about 1 ½ -2 hours. Stir occasionally during cooking. If by any chance, the stew dries up (mine didn’t) just add a little water or beef broth.
When the meat is already fork-tender, add the potatoes and carrots, and cook until softened but not mushy (still retains shape). Add the bell peppers and chili peppers. Continue to cook for another 2-3 minutes. Stir in the peanut butter and tomato ketchup or sauce. Simmer until everything is heated thoroughly. Adjust the seasoning with a little salt or fish sauce, if necessary. Serve with a steaming bowl of jasmine rice and garnish with some crushed peanuts on top!!!
While the Kaldereta is already delicious on the first day, if you can wait, it’s even better the next day.
Frequently Asked Questions (FAQs) About Filipino Beef Caldereta (Kaldereta sa Gata)
Can I use a different type of meat instead of beef?
While beef is traditional, you can also use pork, chicken, or even goat meat for this dish. Adjust the cooking time accordingly based on the type of meat you choose.
Is Kaldereta sa Gata spicy?
The level of spiciness can vary depending on the recipe and personal preferences. Some versions include chili peppers or chili flakes, while others are milder. You can adjust the amount of spice to suit your taste.
Can I make this dish ahead of time?
Absolutely! Kaldereta sa Gata is a great make-ahead dish. In fact, the flavors improve after a day or two of refrigeration, allowing the spices and coconut milk to meld together.
What should I serve with Kaldereta sa Gata?
This dish is traditionally served with steamed jasmine rice, which helps to soak up the flavorful sauce. However, you can also enjoy it with bread or over mashed potatoes for a heartier meal.
Can I use a slow cooker or Instant Pot to make Kaldereta sa Gata?
Yes, this dish can be easily adapted for slow cookers or Instant Pots. Simply sear the meat first, then add all the ingredients to the slow cooker or Instant Pot and cook according to the manufacturer’s instructions.
What ingredients make Filipino Beef Caldereta sa Gata unique?
While not all caldereta dishes include these ingredients, these are typically what you can see in a Filipino Beef Caldereta:
- Coconut milk – The addition of creamy coconut milk gives the stew a rich, velvety texture and distinct Filipino flavor.
- Liver spread or pâté – Traditional recipes call for liver spread or pâté, which helps thicken the sauce and provides an earthy, savory depth of flavor.
- Fish sauce – Fish sauce is commonly used to season and add an umami savoriness to the dish.
- Green olives – Green olives lend a briny, tangy contrast to the rich stew.
- Chili peppers or chili flakes – Chili peppers or chili flakes give the stew a distinct spicy kick that is characteristic of Filipino cuisine.
- Peanut butter – Some recipes incorporate peanut butter, which adds a nutty richness and creaminess to the sauce.
The combination of these Filipino ingredients like coconut milk, liver spread, fish sauce, green olives, chili peppers, and sometimes peanut butter sets Kaldereta sa Gata apart from other beef stews and gives it its unique, bold, and creamy flavor profile.
Indulge in the rich, comforting flavors of Filipino Beef Caldereta (Kaldereta sa Gata) – a dish that perfectly blends the warmth of coconut milk with the savory goodness of tender beef and aromatic spices. With its easy preparation and versatile serving options, this stew is sure to become a staple in your household. Enjoy!
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Kaldereta sa Gata – Beef Chunks Stewed in Coconut Milk
Ingredients
- 1 Tablespoon butter and 1 tablespoon Olive Oil
- 2 lbs (1 kilo) stewing beef with some fat, chopped into 1 ½ – 2-inch chunks,
- 6-8 cloves garlic, crushed
- 2 medium onions, chopped
- 4-5 plum or roma tomatoes, diced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper, or to taste
- 2 teaspoons fish sauce
- 2 bay leaves
- 1 cup low-sodium beef broth or water
- 1 can of coconut milk
- 3 medium red potatoes, chopped into 1-inch cubes
- 2 medium carrots, sliced into 1-inch cubes
- ½ each large red and green bell pepper,
chopped
- 1-2 hot Chili peppers or ½ teaspoon red chili flakes optional and adjust to taste
- 2-3 Tablespoons Del Monte Ketchup or tomato sauce, adjust to taste
- 4 Tablespoons crunchy or smooth peanut butter
Instructions
- Heat the olive oil and butter over medium to high heat in a heavy saucepan or Dutch oven. Just heat until butter is melted. Sear the beef chunks on all sides. Do it in batches if they won’t fit in the pan. Set aside.
- In the remaining fat, sauté the garlic cloves and chopped onions for a minute. Add the diced tomatoes and cook for about 2-3 minutes or until the tomatoes have softened a little. Return the beef to the pan. Stir everything. Season with salt, pepper, and fish sauce (if using). Add the bay leaves at this point.
- Pour in the beef broth or water and the coconut milk. Bring to a boil. Lower the heat, cover, and simmer until the meat is fork-tender about 1 ½ -2 hours. Stir occasionally during cooking. If by any chance, the stew dries up (mine didn’t) just add a little water or beef broth.
- When the meat is already cooked and fork-tender, add the potatoes and carrots, and cook until softened but not mushy (still retains shape). Add the bell peppers and chili peppers. Continue to cook for another 2-3 minutes.
- Stir in the peanut butter and tomato ketchup or sauce. Simmer until everything is heated thoroughly. Taste and adjust the seasoning with a little salt or fish sauce, if necessary. Serve with a steaming bowl of jasmine rice and garnish with some crushed peanuts on top!!!
- While the Kaldereta is already delicious on the first day, if you can wait, it’s even better the next day.
Notes
Nutrition
Last updated on June 4th, 2024 at 02:03 pm
This looks yummy!:) is 2-3tbps of tomato ketchup/sauce enough to give the dish tomato flavor? Thanks!
The recipe also includes some fresh tomatoes apart from the tomato ketchup (or sauce) but feel free to add some more if you feel like it, Jane. Thanks for asking.
Made this one today as it is and it was delicious. The peanut butter and coco milk blended well and did not overpower the dish. Though my mum and I still prefer the original one with the liver spread. Nevertheless, I love this recipe and we'll make this one again. Thanks for sharing this recipe!
Thank you very much and I appreciate you stopping by to tell us. More often than not feedback on our blog always end up in Facebook.I am so glad you enjoyed it!
Hi, I tried this recipe since it's difficult to find liver spread here in Australia and it worked. They asked me if I put some Reno in it (but I still love me some Reno) Thanks! You save me from our weekly family dinners 🙂
So delighted it worked out for you! Appreciate that you gave us a feedback! Cheers! 🙂
This really came out great! I don't make / eat much SE Asian food but this dish has opened the door. Thanks so much.
Thank you very much and we truly appreciate your feedback.
looks so yummy..is it possible if I add cheese on it??
You can but won't advise it as I don't think it will work here because there's already peanut butter and coconut milk and adding cheese won't do much to it and may even ruin the taste…you can certainly try and let us know how it goes. 🙂
Can i still put liver spread on it even there's peanut butter already
The taste maybe a bit confusing if you wish to try both in my opinion. I used peanut butter to replace the liver as hubby doesn't like it. Perhaps you can choose what you prefer to use as flavoring. But should you try both then please let us know how it turns out. Thanks!
It is done in other regions in the Philippines and I have tried it. But I recommend you use processed cheese or the mildest cheddar. Sharp cheddar/cheese don’t go well with the other ingredients (DIL tried it, result not good). In the Philippines, they grate Eden Cheese into the Caldereta regardless if Liver Spread or Peanut Butter was used. Hope this helps x
Thanks for the recipe! I was wondering how long do you sear the beef chunks for?
It shouldn't take long if your oil is hot enough – just until they're browned on all sides so eyeball it. Do them in batches. Thanks for asking. 🙂
Best use of stew meat ever! Thank you for sharing 🙂
I am so delighted you enjoyed it and appreciate the kind feedback!
Hi.
My son is allergic to peanuts.. can I make this without the crunchy peanut butter?
Certainly, feel free to not use the peanuts. Thank you for asking and hope you like it.
This is probably one of the best beef stews I've ever made. I added celery and Puerto Rican sweet peppers to the sautéed onions and garlic. Everything else I kept as the recipe indicated and it turned out fantastic. Everyone in the family loved it, even hubby who is skeptical of new recipes. It was a bit of work but it became an opportunity to include an older son in the cooking. I'm adding this recipe to my collection of "Best Recipes."
Thank you so much for trying this! I am so delighted that you and your family enjoyed it!
Hi. I made a modified version of this for my vegetarian family, bulking up the veggie counts and omitting the meat entirely. They really loved it! I must admit that we tried a tiny bit with some peanut butter and decided to skip it, using tomato paste at the end to thicken it up. Lots of modifications, I know, but it really was a success and just wanted to say thank you! 🙂
Thank you! That's what cooking is all about – you tweak it to your taste and so happy you enjoyed it!
Hi!
I'm making this caldereta today. The last time I tried your ultimate adobo recipe, it was the best dish on our xmas eve. I hope this will also be the best dish tonight for our new years eve. I really don't know how to cook but i think im good at following directions.
Just a quick question, sana po masagot mo. Can I use liver spread instead of peanut butter? My bf loves liver, so just wanted to know if I can make that small substitute on this recipe.
Thanks! Happy New Year!
Yes you may, just adjust the amount to taste. It will taste slightly different but should be closer to caldereta as you know it – at least the one with coconut milk anyway. 🙂 Hope all goes well.
I made this tonight and it was so delicious. Thank you for the recipe!
Hi! I want to make this para bitbitin pauwi sa province, but I'm worried na baka mapanis agad. Can this dish survive a 10 hour bus drive?
To be safe you need to place it in a cooler with a lot of ice which should keep it cool for the entire trip (like it's refrigerated). Anyway, you shouldn't leave out food for more than 3 hours in room temp – that's the food safety advice here in the US so 10 hours is way too long.
Hi tried this today becauae mama was xraving for caldereta though we skipped the peanut butter (my papa had gout) and double the coconut milk. It was a hit! Thank you for sharing this!
Hi tried this today becauae mama was cravings caldereta though we skipped the peanut butter (my papa had gout) and double the coconut milk instead . It was a hit! Thank you for sharing this!
This was gorgeous!
Author
So glad you enjoyed this! Thanks for letting us know. 🙂
Hello, i’m a beginner at cooking and still learning. Can I use normal milk instead of coconut milk? I don’t know if the taste of the kaldereta would entirely change
Author
Sorry but I don’t think that would work and will totally change the taste. If you don’t like coconut milk, simply omit and add a little bit of beef broth so the stew doesn’t dry up. That would be better than using regular milk. Or if you really want to use milk – evaporated milk you can try but only at or near the end of cooking because you don’t want it curdling but then again, using regular milk in caldereta is unheard of so I am not sure how it would turn out. Sorry. Thanks for asking though.
I made this with evaporated milk and it curdled. Probably the acidity of the tomatoes. It might not have done if i had mixed a bit of the stew with the evap milk first and then added it cautiously, or added it at the very end and not simmered it any further, as with yogurt in a curry. It was still nice but not as pretty.
My Aussie BF is into Cakdereta and tried this one. I never had Caldereta with Gata and this is awesome. Peanut Butter is always my replacement since its hard to fibd liver spreda here in AU.
Tnx for Sharing this ❤
Patti