Caldereta (Filipino Beef Stew)

Caldereta (Filipino Beef Stew)

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moaa 57

"A Filipino beef stew traditionally cooked with goat, but it's usually not available in most markets. You can get creative with this dish such as adding garbanzo beans, peas, and raisins. Optional: add 4 ounces of liver pate in place of tomato paste. Serve hot over a bed of rice."
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1 h 25 m servings 518 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1168 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
  2. Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.


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This stew was pretty good, but it was lacking in flavor. With added seasoning, it would have been MUCH better!

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