Beef Kaldereta (Filipino Tomato-Based Stew)

April 07, 2021

Kaldereta is a Filipino tomato-based stew that is both high in protein and nutrients from the meat and vegetable mix. Adding liver spread (if you can’t find canned liver spread, you can replace it with cooked and pureed chicken livers) and grated cheddar cheese makes it extra hearty. The olives also lend a briny flavor that cuts through the heaviness of the other ingredients. This easy stew recipe tastes delicious served with rice. It also keeps well for leftovers and makes for a perfect comforting Sunday dish to meal prep for the week. 


2 tablespoons vegetable oil

3 lbs beef short ribs

Salt and pepper for seasoning meat  

5 garlic cloves, minced

1 red onion, diced

4 bay leaves 

1 teaspoon red chili flakes

1 (8 oz) can tomato sauce

1/4 cup tomato paste 

1 (8 oz) can liver spread 

5 cups water

1 beef bouillon cube 

1 red bell pepper, diced

1 green bell pepper, diced

4 medium blue potatoes, peeled & quartered

3 medium purple carrots, peeled & sliced into 1/2-inch thick rounds 

1 cup frozen green peas 

1 cup pitted green olives 

3/4 cup grated cheddar cheese


  1. Heat a Dutch oven over medium-high heat. Add vegetable oil to the pot.
  2. Season the beef short ribs with salt and pepper, and add to the Dutch oven. Brown all sides of the short ribs for 5-7 minutes. Remove the short ribs using a pair of tongs and set aside on a plate.
  3. Add garlic, onion, bay leaves, and red chili flakes. Stir and sauté until onions are softened, 4-5 minutes. 

  4. Stir in the tomato sauce, tomato paste and liver spread. Stir and cook for a couple minutes.
  5. Pour water into the Dutch oven. Stir and let the mixture come to a boil, and then add in the beef bouillon cube. Stir for a couple minutes and then add your browned short ribs. 
  6. Simmer and cook until the short ribs become tender while stirring occasionally, about 1 hour. 

  7. Add the bell peppers, blue potatoes and purple carrots. Cover and cook for 12-15 minutes.
  8. Stir in the peas, olives and grated cheddar cheese. Cook for about 5 more minutes. 
  9. Taste and add more salt if needed. Serve warm with white jasmine rice. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen.

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