Beef Caldereta

Beef Caldereta or common known us “beef stew” is the most popular celebration dish during fiestas, birthdays, baptism, and even in wedding celebrations. It is rich tomato-based stew traditionally cooked with goat meat and beef meat. Every family has its own version and this is my easy way version.



  • 1 kilo beef, cut into chunk
  • 1/4 teaspoon peppercorns, crushed
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 3 garlic cloves, crushed
  • 2 medium potatoes, cubed
  • 1 large  onion, minced
  • 6 tomatoes, sliced
  • 4 tbsp. tomato paste
  • 1 tbsp paprika
  • 1/2 cup green peas
  • 1 bay leaf
  • 1 red bell pepper, cut 3/4 into 1/4-inch strips and minced the remaining
  • 1 cup green bell pepper, cut into 1/4-inch strips
  • 1 teaspoon Tabasco sauce
  • 2 pieces red chili, minced
  • salt and pepper
  • 4 tablespoons oil
  • 2 cups of water
Cooking Procedure:
  1. Wash and cut beef. Then, marinate beef with vinegar, soy sauce, peppercorns and garlic together in a large bowl.  Refrigerated, for anywhere from 1 to 8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.
  2. Heat 2 tablespoons of oil. Add the cubed potatoes and fry until lightly browned. Remove and set aside.
  3. Add the remaining 2 tablespoons ; brown beef on all sides. Remove and set aside.
  4. When the beef is all browned, add more oil to the pot if needed and sauté the onions, paprika, 1/4  minced red bell peppers, 2 pieces minced red chili and garlic over medium flame until the onions are translucent. Add the tomato and tomato paste and simmer for 3 to 5 minutes.
  5. Return the beef to the pot, along with the reserved marinade, bay leaf and water. Bring to a boil, then reduce heat and simmer for 1 1/2 hours.
  6. Add potatoes, peas, Tabasco, salt and bell pepper and simmer for another 20 to 30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary.
  7. Serve with rice.

Cooking tips:

  • Goat meat is often used instead of beef when making caldereta. It can also be made with chicken.
  • For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
  • Brown 1/2 pound of sliced chorizo sausage along with the beef and add to the stew.
  • Try adding different vegetables:  carrots, cassava root.
  • Adding the liver pâté is not really necessary, but it adds richness to the final dish that is very nice. An acceptable substitute would be liverwurst.

One thought on “Beef Caldereta

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