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Beef Caldereta is a tomato sauce, red wine, and soy sauce based stew coming from the Philippines. But what sets it apart from other stews is the addition of liver pâté! Intrigued? Check it out! | cookingtheglobe.com

Beef Caldereta Recipe

Beef Caldereta is a traditional Filipino stew made with beef, tomato and soy sauces, red wine, a ton of veggies, and liver pâté!
Cuisine Filipino
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 6 people
Calories 409kcal
Author CookingTheGlobe


  • 2 lb (900g) beef stew meat , cut into 1-inch (2.5cm) chunks
  • salt and pepper , to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion , diced
  • 1 carrot , diced
  • 4 cloves garlic , minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1/4 cup soy sauce
  • 4.25 oz (120g) can prepared liverwurst spread , or any pâté you like
  • 1 cup tomato sauce
  • 2 bay leaves
  • 1 red bell pepper , seeded, diced
  • 1 green bell pepper , seeded, diced
  • 1/2 cup frozen peas , thawed


  • Season the beef chunks with salt and pepper. In a large pot, heat the oil and brown the beef on all sides, for about 5-6 minutes. Set aside.
  • In the same pot, add the onion, carrot, garlic, and red pepper flakes. Cook for 4-5 minutes, until the onion is translucent. Add the tomato paste and cook for a minute more, until the paste is mixed with the veggies and starts browning.
  • Add the wine and soy sauce. Bring to a boil and cook until reduced by half, about 2-3 minutes. Add the pâté and tomato sauce. Stir well.
  • Return the beef chunks to the pot and pour in enough water to cover the meat. Add the bay leaves. Bring to a boil, cover, reduce the heat, and simmer for about 2 hours, until the meat is fork tender.
  • When there are about 10 minutes of cooking left, add the bell peppers and peas. Serve with rice or baguette. Enjoy!


Adapted from The Adobo Road Cookbook by Marvin Gapultos


Calories: 409kcal