Kalderetang Baka Recipe Tagalog: Savory Filipino Beef Stew with Liver Spread

This Filipino beef stew brings rich, savory flavors to your table with a traditional Tagalog twist. The liver spread adds depth and creaminess that sets this version apart from others.

I developed this recipe after years of testing to achieve the perfect balance of tender beef, potatoes, and that signature kaldereta richness. The liver spread melts into the sauce, creating a velvety texture that coats every bite.

What emerges is a hearty, deeply flavorful stew that’s perfect for family dinners or special occasions. The beef becomes fork-tender while the vegetables soak up all the delicious flavors.

Serve with steamed rice to complete this authentic Filipino meal. The flavors only improve the next day.

Ingredients for Kalderetang Baka Recipe Tagalog

Pantry staples and fresh veggies combine for this hearty, deeply flavorful stew.

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The beef is the foundation here. Chuck roast is ideal for its marbling—it breaks down beautifully during slow cooking. Look for deep red color with good fat streaks. Asian markets often have pre-cubed beef for stews, which saves time. The liver spread might seem unusual, but it’s key for that signature velvety texture. Filipino brands like San Miguel or Renown are widely available at international grocery stores.

No liver spread? Chicken liver pâté works in a pinch (use the same amount). Out of tomato sauce? Crushed tomatoes blended smooth get you close. The soy sauce is non-negotiable for umami, but oyster sauce can deepen the flavor if you have it. Frozen bell peppers are fine, but fresh adds a better crunch. If you’re missing vinegar, a splash of calamansi or lime juice balances the richness just as well.

This stew tastes even better the next day—store in the fridge for up to 4 days. It freezes beautifully for 3 months (portion into containers first). The liver spread keeps for weeks unopened, but check the label once opened.

Step-by-Step Instructions for Savory Filipino Beef Stew

This method builds rich, complex flavors layer by layer for a stew that tastes like home.

Step 1: Sear the Beef Chuck and Aromatics

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 2 lb beef chuck cubes and sear until all sides are deep brown, about 5-7 minutes. I work in batches to avoid crowding the pan—this ensures each piece gets a good crust.

Remove the beef and set aside. In the same pot, add the 1 whole onion and 6 cloves garlic cloves. Sauté for 2-3 minutes until the onion turns translucent and the garlic becomes fragrant. Don’t let the garlic burn; it turns bitter quickly.

Step 2: Build the Flavor Base with Sauces and Spices

Return the beef to the pot. Stir in the 0.5 cup liver spread, breaking it up with your spoon so it melts into the mixture. This is the signature ingredient that gives kaldereta its rich, slightly pungent depth. Cook for 2 minutes to let the flavors meld.

Add the 1 cup tomato sauce, 0.25 cup soy sauce, 2 tbsp white vinegar, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine. The vinegar brightens the stew, while the soy sauce adds saltiness and umami. Let it simmer for 3 minutes to marry the flavors.

Step 3: Simmer with Broth and Vegetables

Pour in the 2 cups beef broth and add the 2 pieces bay leaves. Bring to a boil, then reduce heat to low. Cover and let it simmer for 1 hour to 1 hour 15 minutes, or until the beef is fork-tender.

Stir occasionally and add the 3 whole potatoes, 2 whole carrots, and 1 whole red bell pepper after 45 minutes of simmering. This ensures the vegetables cook through without turning mushy. The stew is ready when the potatoes are soft and the sauce has thickened slightly.

Step 4: Adjust Seasoning and Serve

Taste and adjust the seasoning if needed. If the sauce is too thick, add a splash of water or broth. If it’s too thin, simmer uncovered for an additional 5-10 minutes to reduce it to your desired consistency.

Remove the bay leaves before serving. The stew should have a rich, deep color with tender beef and vegetables coated in a thick, flavorful sauce. Serve hot over steamed rice to soak up every last bit of that delicious gravy.

Creative Variations of kalderetang baka recipe tagalog

Vegetable Swaps

Swap the 3 potatoes for 3 cups sweet potatoes for a slightly sweeter, earthier flavor that pairs beautifully with the liver spread. I love this variation in fall when sweet potatoes are at their peak at the Portland farmers markets. 🌟

Protein Variations

For a lighter version, replace the 2 lb beef chuck with 2 lb chicken thighs. They cook faster—about 45 minutes—and still absorb the rich sauce well. Goat meat is another traditional Filipino option that adds a gamey depth.

Seafood Twist

In coastal regions, kaldereta is sometimes made with 2 lb firm white fish like cod or shrimp. Add the seafood during the last 15 minutes of cooking to prevent overcooking. This version is popular in Pampanga and other areas near the sea.

Spicy Kick

Add 2-3 chopped siling labuyo (bird’s eye chili) or 1 tbsp chili flakes when sautéing the 1 whole onion and 6 cloves garlic cloves. The heat balances the richness of the liver spread beautifully. My husband Tom can’t get enough of this version.

Coconut Milk Version

For a creamier, slightly sweeter stew, stir in 1 cup coconut milk along with the 2 cups beef broth. This variation is common in some Visayan regions and adds a lovely tropical note. Use full-fat coconut milk for the best texture.

Quick Weeknight Hack

Short on time? Use a pressure cooker—sauté the beef and aromatics as usual, then cook on high pressure for 25 minutes. The flavors develop almost as deeply as the slow-cooked version. I use my Instant Pot for this on busy weeknights. ⚡

Frequently Asked Questions