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Filipino Beef Kaldereta

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Filipino beef kaldereta with tender beef, potatoes, carrots, and peppers in a thick tomato sauce.
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Kaldereta is a beloved Filipino stew known for tender meat, a savory tomato sauce, and vegetables that make the dish feel complete. This beef version adds smooth peanut butter for body and a gentle roasted depth.

Brown the beef first, then let it simmer slowly in the tomato-peanut sauce before adding the vegetables so they keep their shape.

Stir the peanut butter into the hot stock and tomato mixture until completely smooth before covering the pot.

Serving Suggestions

Serve hot over steamed white rice with sliced scallions or a crisp cucumber salad.

Filipino beef kaldereta being ladled into a bowl beside steamed rice.

Recipe Notes

Refrigerate leftovers for up to three days and reheat gently with a spoonful of water or stock.

Filipino beef kaldereta with tender beef, potatoes, carrots, and peppers in a thick tomato sauce.

Filipino Beef Kaldereta

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A rich Filipino beef stew with tomato, peanut butter, potatoes, carrots, and peppers, served with steamed rice.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 665
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Sauce
  • 1 1/2 lb beef chuck cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 cups crushed tomatoes
  • 1 cup beef stock
  • 1/4 cup smooth peanut butter
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp salt
Vegetables and Serving
  • 2 medium potatoes peeled and cubed
  • 2 medium carrots sliced
  • 1 medium red bell pepper cut into strips
  • 1 medium green bell pepper cut into strips
  • 2 cups cooked white rice

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Wooden spoon
  • Serving bowl

Method
 

Brown the Beef:
  1. Warm the oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
  2. Cook the onion for 4 minutes until softened. Stir in the garlic, tomato paste, paprika, pepper, and salt.
Simmer the Kaldereta:
  1. Return the beef to the pot and add the crushed tomatoes, stock, peanut butter, and soy sauce. Stir until the peanut butter dissolves.
  2. Cover and simmer gently for 65 minutes, stirring occasionally, until the beef is tender.
  3. Add the potatoes, carrots, and peppers. Cover and cook for 20 minutes, until the vegetables are tender and the sauce is thick.
Serve:
  1. Spoon the kaldereta into bowls and serve with cooked white rice.

Nutrition

Calories: 665kcalCarbohydrates: 55gProtein: 43gFat: 32gSaturated Fat: 9gCholesterol: 102mgSodium: 1040mgFiber: 7gSugar: 10g

Notes

  • Keep the stew at a gentle simmer so the beef becomes tender without drying out.
  • The sauce thickens as it cools; loosen leftovers with a splash of stock.

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