Beef Caldereta (Kaldereta sa Gata) – Beef Chunks Stewed in Coconut Milk

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

1. Rich and Flavorful: The combination of tender beef, aromatic spices, and creamy coconut milk creates a depth of flavor that is simply irresistible.
2. 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.
3. Versatile: While traditionally served with rice, Kaldereta sa Gata can also be enjoyed with bread or even over mashed potatoes.
4. 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:

1. Coconut milk – The addition of creamy coconut milk gives the stew a rich, velvety texture and distinct Filipino flavor.
2. 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.
3. Fish sauce – Fish sauce is commonly used to season and add an umami savoriness to the dish.
4. Green olives – Green olives lend a briny, tangy contrast to the rich stew.
5. Chili peppers or chili flakes – Chili peppers or chili flakes give the stew a distinct spicy kick that is characteristic of Filipino cuisine.
6. 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

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.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Filipino

Servings 6

Calories 344 kcal

Ingredients

 

1x2x3x

• 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

Tips and Tricks

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.

Nutrition

Calories: 344kcalCarbohydrates: 26gProtein: 37gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 99mgSodium: 713mgPotassium: 1274mgFiber: 4gSugar: 6gVitamin A: 4156IUVitamin C: 33mgCalcium: 69mgIron: 4mg

Keyword Filipino Beef Caldereta

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Last updated on June 4th, 2024 at 02:03 pm