Archive for stew


Posted in beef, food, home made, recipes with tags , on November 17, 2011 by thewingedpalate

I suddenly had this urge to make caldereta from scratch after hearing my mom and aunt reminisced about a relatives cook’s caldereta.  I remembered it was rich, thick and hearty with a sweet pickle undertone.  I never cooked caldereta before much less use goat’s meat in a recipe, so I decided to use beef for now, just to be on the safe side.

Beef Caldereta

I surfed the net and found this recipe by Connie Veneracion As an alternative to goat’s meat, she suggests using beef, pork, chicken and even bangus. To make the sauce thick, add potted liver, liver pate or home-made chicken liver mash (recipe provided). I decided to omit the liver mash because my parents can’t eat innards for health reasons. Still the caldereta came out delicious.  Sweet, savory with the right amount of tartness and a slight kick from the sili.

I also found a tip wherein you cook equal amounts of meat and onions, and there’s no need to add stock. The onions and other vegetables will provide enough liquid to stew the meat.

Caldereta ingredients

As with any stew, this caldereta is even better the day after.  Here’s my version of caldereta.


1st cooking
1 kg beef (batok, brisket, short ribs or boneless shanks)
1 kg onions, finely chopped
1 kg tomatoes, finely chopped
1/2 cup garlic, minced
2 pcs bell pepper, finely chopped
2 to 3 pcs siling labuyo
1/2 cup tomato paste
1 bay leaf
salt to taste
olive oil for browning meat

2nd cooking. To be added when stew is almost done
1/2 cup olives, stoned or pitted
2-3 pcs sweet pickles
2 pcs bell pepper, cut into stripes for garnish
parsley, for garnish

1/4 kg chicken liver
4 to 5 potatoes, cut into wedges and fried
3/4 cup frozen sweet peas


  • Cut beef into 2″ chunks. Brown on all sides and set aside.
  • Add onions into cooking pot and soften a bit. Scrape brown bits that sticked at the bottom of pan.
  • Add in garlic, tomatoes, bell peppers and siling labuyo. Cook until all vegetables are soft.
  • Season with salt.
  • Add tomato paste and bay leaf.
  • Add in meat, simmer for two hours or until fork tender.
  • Stir occasionally during cooking. If sauce becomes too dry before meat is cooked, add only enough water to maintain thickness of sauce.
  • While beef is simmering, fry potato wedges and set aside.
  • When beef is cooked, add in olives, mashed liver, fried potatoes and peas.
  • Garnish with parsley and bell pepper.
  • Serve with piping hot cooked rice.

For chicken liver mash to thicken sauce

  • Boil chicken liver with a little water.
  • When cooked, mash with fork or pass through blender or food processor. Add liquid if necessary to ease food processor.
  • Add to caldereta.