FFE Magazine

How to make Caldereta

Have you ever tasted goat meat? If you are a Filipino, there’s a good chance that your first experience of this meat is the first time you ate the delicious Caldereta.

Caldereta is a popular dish in the Philippines and is in fact my husband’s favorite Filipino dish. Caldereta is a stew mainly made of goat meat, tomato sauce, potatoes, spices, and liver spread. This recipe is considered a specialty, served in parties and other special occasions.

The saucy Caldereta is influenced by the Spaniards. In fact, the origin of the name is from the Spanish word “caldera”, which means cauldron.

Goat meat is known as chevon or mutton when it comes from adult goat and capretto when it comes from young goat. Goat meat is not that hard to buy in the Philippines; it’s a different matter though when abroad. It can be quite expensive because farmers take a lot of effort to raise goats.

Caldereta is not only cooked using goat meat; you can always use pork, beef or chicken for this dish as well.  Another drawback when using goat meat is it is not as chunky as other alternatives so in this recipe, I will teach you how to cook beef Caldereta instead!

Beef Caldereta


  • 1 kilogram of beef, cut into cubes
  • 1 medium-sized potato, cut into chunks
  • 1 medium-sized carrot, cut into chunks
  • 2 medium-sized red bell pepper, cut into strips
  • 1 cup of green peas
  • 4 cloves of garlic, crushed and chopped
  • 1 onion, finely chopped
  • 1 cup of tomato sauce
  • ½  cup of liver spread
  • ½ cup of grated cheese
  • 3 tablespoon of cooking oil
  • 2 cups of water
  • Salt and pepper to taste


In a pan, heat the cooking oil and stir fry the chopped carrots and potatoes until they turn slightly brown then set them aside for later.

Stir fry potatoes and carrots

Using the same pan, sauté the garlic, then add the onion. Add the beef chunks and stir fry until it turns brown.

Add the water and let it simmer for 30 minutes, or until the beef is fork tender.

Once the meat is tender, add the tomato sauce, grated cheese and liver spread. Make sure to mix them well together to spread the flavor!

Simmer the stew until the sauce starts to thicken. Stir the stew occasionally to keep the sauce from getting burned.

Add in the carrots, potatoes, and red bell pepper and let it simmer for a few minutes until the vegetables are cooked.

Throw in the green peas and season it with salt and pepper. Simmer it for another three minutes and you’re done!

Serve Caldereta with rice and enjoy your meal!

Beef Caldereta with rice.

Tita Kathy tip:

Do you know what can make your Caldereta tastier? Instead of using water, use beef stock instead! If you want to try goat meat for a more authentic Caldereta, make sure to marinade it first in vinegar, garlic, salt, and pepper for 2 hours and cook it the same way as I’ve mentioned above. Remember that marinating the goat meat serves three purposes: to make the meat tender, to remove the distinct smell of goat meat and to give extra taste to the meat. Until next time!



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