20 Delicious Beef Caldereta Recipes Spicy

Spice up your dinner routine with our roundup of 20 Delicious Beef Caldereta Recipes Spicy! Perfect for those who love a hearty, flavorful meal with a kick, these recipes promise to transport your taste buds straight to culinary bliss. Whether you’re craving comfort food or looking to impress at your next family gathering, we’ve got the perfect spicy beef caldereta to satisfy your hunger. Dive in and discover your new favorite dish!

Classic Beef Caldereta with Liver Spread

Warm up your kitchen with this hearty Classic Beef Caldereta, a Filipino stew that’s rich in flavor and perfect for sharing with loved ones.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread
• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 bay leaves
• 1 cup green olives
• 1 cup potatoes, cubed
• 1 cup carrots, sliced

Instructions

1. Heat vegetable oil in a large pot over medium heat. Brown the beef cubes on all sides, about 5 minutes, then remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add red and green bell peppers, cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, beef broth, liver spread, soy sauce, vinegar, sugar, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
4. Add green olives, potatoes, and carrots. Continue to simmer for another 30 minutes, or until the beef and vegetables are tender.
5. Remove bay leaves before serving. Serve hot with steamed rice.

The liver spread in this Caldereta adds a unique depth of flavor that sets it apart from other stews, making it a memorable dish for any gathering.

Tip: For an extra layer of flavor, you can add a splash of red wine during the simmering process.

Spicy Beef Caldereta with Coconut Milk

Spice up your dinner routine with this rich and creamy Spicy Beef Caldereta, a Filipino classic that’s perfect for those who love a little heat in their meals.

Ingredients

• 2 lbs beef chuck, cut into cubes
• 1 cup coconut milk
• 1/2 cup tomato sauce
• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 tsp red pepper flakes
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant, about 2 minutes.
2. Add beef cubes and brown on all sides, about 5 minutes.
3. Pour in soy sauce, vinegar, and tomato sauce. Stir well to combine.
4. Add coconut milk, brown sugar, red pepper flakes, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until beef is tender.
5. Add potatoes, carrots, and bell peppers. Continue to simmer for another 20 minutes, or until vegetables are tender.
6. Adjust seasoning with salt and pepper if needed. Remove bay leaf before serving.

The coconut milk in this dish not only adds a creamy texture but also beautifully balances the spiciness, making every bite a delightful contrast of flavors.

Tip: For an extra kick, add a chopped chili pepper with the bell peppers.

Beef Caldereta with Olives and Bell Peppers

Bring a taste of the Philippines to your kitchen with this hearty Beef Caldereta, a rich stew that’s bursting with the flavors of olives and bell peppers.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup green olives, pitted
• 1/4 cup liver spread
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant, about 2 minutes.
3. Add the bell peppers and cook for another 2 minutes until slightly softened.
4. Return the beef to the pot. Stir in tomato sauce, beef broth, green olives, liver spread, soy sauce, vinegar, sugar, salt, black pepper, and bay leaf.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is tender.
6. Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.

The combination of liver spread and olives gives this Caldereta its distinctive depth of flavor, making it a standout dish for any gathering.

Tip: For an extra layer of flavor, you can add a splash of red wine during the simmering process.

Slow Cooker Beef Caldereta

Dive into the rich, comforting flavors of the Philippines with this Slow Cooker Beef Caldereta, a hearty stew that’s perfect for busy weeknights or cozy weekends.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1/2 cup liver spread
• 1 cup beef broth
• 1/2 cup green olives
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1 cup frozen peas

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, about 5 minutes, then transfer to the slow cooker.
2. In the same skillet, sauté the onion and garlic until soft, about 3 minutes. Add the bell peppers and cook for another 2 minutes. Transfer to the slow cooker.
3. Stir in the tomato sauce, liver spread, beef broth, green olives, bay leaves, salt, black pepper, and sugar into the slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
4. Add the frozen peas during the last 30 minutes of cooking.
5. Remove the bay leaves before serving. Serve hot over steamed rice.

The liver spread adds a unique depth to this caldereta, making it richer and more flavorful than your average beef stew.

Tip: For an extra kick, add a chopped chili pepper with the bell peppers.

Beef Caldereta with Potatoes and Carrots

Beef Caldereta is a hearty Filipino stew that’s perfect for warming up on a chilly evening, with tender beef, potatoes, and carrots simmered in a rich, tomato-based sauce.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup tomato sauce
• 1/2 cup liver spread
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 large potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 red bell pepper, sliced
• 1/2 cup green olives
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2 tbsp cooking oil
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups water

Instructions

1. Heat cooking oil in a large pot over medium heat. Sauté garlic and onion until fragrant.
2. Add beef cubes and cook until browned on all sides.
3. Pour in soy sauce, vinegar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beef is tender.
4. Stir in tomato sauce, liver spread, sugar, salt, and ground black pepper. Add potatoes, carrots, bell pepper, and green olives. Simmer for another 20 minutes or until vegetables are tender.
5. Adjust seasoning if necessary, then serve hot.

The liver spread adds a unique depth to the sauce, making this Caldereta stand out from other beef stews.

Tip: For an extra layer of flavor, you can add a bay leaf during the simmering process.

Filipino Style Beef Caldereta

Warm up your kitchen with this hearty Filipino Style Beef Caldereta, a rich stew that’s perfect for cozy family dinners.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1/2 cup liver spread
• 1 cup beef broth
• 1/2 cup green olives
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 bay leaves
• 1 cup frozen peas

Instructions

1. Heat vegetable oil in a large pot over medium heat. Brown the beef cubes in batches, about 5 minutes per batch, then set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add red and green bell peppers, cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, liver spread, beef broth, green olives, soy sauce, vinegar, sugar, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
4. Add frozen peas and cook for an additional 5 minutes. Remove bay leaves before serving.

The secret to this Caldereta’s depth of flavor lies in the liver spread, which adds a unique richness that’s hard to resist.

Tip: For an extra kick, add a small chili pepper with the bell peppers in step 2.

Beef Caldereta with Green Peas

Beef Caldereta with Green Peas is a hearty, comforting stew that brings a taste of the Philippines to your kitchen, with tender beef simmered in a rich tomato sauce and finished with sweet green peas.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread or pâté
• 1/2 cup green olives
• 2 bay leaves
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup frozen green peas
• 2 potatoes, cubed and fried until golden

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft, about 3 minutes. Add the red bell pepper and cook for another 2 minutes.
3. Return the beef to the pot. Stir in the tomato sauce, beef broth, liver spread, green olives, bay leaves, sugar, salt, and ground black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
4. Add the green peas and fried potatoes. Cook for another 5 minutes, just until the peas are heated through.
5. Remove the bay leaves before serving. The liver spread adds a unique depth to the sauce, making this Caldereta stand out from the rest.

Tip: For an extra layer of flavor, you can add a splash of red wine when sautéing the onions and garlic.

Beef Caldereta with Cheese

Beef Caldereta with Cheese is a rich, comforting stew that brings a Filipino classic to your table with a creamy, cheesy twist.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread
• 1/2 cup grated cheddar cheese
• 1/4 cup green olives
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 bay leaf

Instructions

1. Heat vegetable oil in a large pot over medium heat. Brown the beef cubes on all sides, about 5 minutes, then remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add red and green bell peppers, cook for another 2 minutes.
3. Return the beef to the pot. Add tomato sauce, beef broth, liver spread, soy sauce, vinegar, sugar, salt, black pepper, and bay leaf. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
5. Stir in grated cheddar cheese and green olives. Cook for another 5 minutes until the cheese is melted and the sauce is creamy.
6. Remove the bay leaf before serving. The melted cheese adds a luxurious texture to the caldereta, making it a standout dish for any gathering.

Tip: For an extra layer of flavor, try adding a splash of red wine when you return the beef to the pot.

Beef Caldereta with Pineapple

Bring a taste of the Philippines to your kitchen with this hearty Beef Caldereta, sweetened with pineapple for a delightful twist.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup pineapple chunks, drained
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1/2 cup liver spread
• 1 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Heat vegetable oil in a large pot over medium heat. Brown the beef cubes in batches, about 5 minutes per batch, then set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add red and green bell peppers, cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, liver spread, beef broth, soy sauce, vinegar, sugar, salt, black pepper, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender.
4. Add pineapple chunks and cook for an additional 10 minutes. Remove bay leaf before serving.

The pineapple adds a sweet contrast to the rich, savory sauce, making this Caldereta a standout dish for any gathering.

Tip: For an extra layer of flavor, toast the liver spread in a dry pan for a minute before adding it to the pot.

Beef Caldereta with Mushrooms

Warm up your kitchen with this hearty Beef Caldereta, a Filipino classic that gets a earthy twist with mushrooms.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 cup button mushrooms, sliced
• 1/2 cup tomato sauce
• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 bell pepper, sliced
• 1 cup beef broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté garlic and onion until fragrant, about 2 minutes. Add bell pepper and mushrooms, cooking for another 3 minutes.
3. Return the beef to the pot. Stir in tomato sauce, soy sauce, vinegar, brown sugar, salt, and black pepper. Pour in beef broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
5. Uncover and cook for an additional 10 minutes to slightly thicken the sauce.

The mushrooms add a delightful umami depth to the rich, tangy sauce, making this dish a comforting weeknight winner.

Tip: For an extra layer of flavor, toast a pinch of cumin seeds with the garlic and onion.

Beef Caldereta with Chickpeas

Beef Caldereta with Chickpeas is a hearty, flavorful stew that brings a comforting warmth to any dinner table, perfect for those chilly evenings when you crave something rich and satisfying.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread
• 1 cup chickpeas, drained and rinsed
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 cup green olives
• 1 cup potatoes, cubed
• 1 cup carrots, cubed

Instructions

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant, about 2 minutes. Add red bell pepper and cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, beef broth, liver spread, chickpeas, soy sauce, vinegar, sugar, salt, black pepper, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender.
4. Add green olives, potatoes, and carrots. Continue to simmer for another 20 minutes, or until vegetables are tender.
5. Adjust seasoning with salt and pepper if needed. Remove bay leaf before serving.

The unique blend of liver spread and vinegar gives this Caldereta a depth of flavor that’s both rich and slightly tangy, setting it apart from other beef stews.

Tip: For an extra layer of flavor, toast the chickpeas in a dry pan before adding them to the stew.

Beef Caldereta with Sweet Potato

This Beef Caldereta with Sweet Potato is a hearty, comforting stew that brings a Filipino classic to your table with a sweet and savory twist.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 large sweet potato, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1/2 cup liver spread
• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup water

Instructions

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant, about 2 minutes. Add red bell pepper and cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, liver spread, soy sauce, vinegar, brown sugar, salt, and black pepper. Pour in water and bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours or until beef is tender.
5. Add sweet potato cubes and cook for an additional 15 minutes until potatoes are soft.

The sweet potato adds a delightful sweetness that balances the rich, savory flavors of the caldereta, making it a standout dish for any gathering.

Tip: For an extra layer of flavor, you can add a bay leaf during the simmering process and remove it before serving.

Beef Caldereta with Raisins

Beef Caldereta with Raisins is a hearty, slightly sweet stew that brings a comforting twist to your dinner table with its rich flavors and tender beef.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup raisins
• 1/4 cup soy sauce
• 2 tbsp white vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add red bell pepper and cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, beef broth, raisins, soy sauce, white vinegar, sugar, salt, black pepper, and bay leaves.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender.
5. Remove bay leaves before serving. Serve hot over rice.

The raisins in this Beef Caldereta add a subtle sweetness that perfectly balances the savory depth of the stew, making it a standout dish for any gathering.

Tip: For an extra layer of flavor, toast the raisins lightly before adding them to the stew.

Beef Caldereta with Tomato Sauce

Beef Caldereta is a rich, tomato-based stew that’s a staple in Filipino comfort food, perfect for warming up any dinner table with its deep flavors and tender beef.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread or pâté
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup potatoes, cubed
• 1 cup carrots, cubed
• 1/2 cup green olives
• 1/2 cup frozen peas

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté the garlic, onion, and red bell pepper until softened, about 3 minutes.
3. Return the beef to the pot. Add the tomato sauce, beef broth, liver spread, soy sauce, vinegar, sugar, salt, and ground black pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
5. Add the potatoes, carrots, green olives, and frozen peas. Simmer for another 15 minutes, or until the vegetables are cooked through.
6. Adjust seasoning with salt and pepper if needed. Serve hot.

The liver spread in this recipe adds a unique depth and richness that sets this caldereta apart from other beef stews.

Tip: For an extra layer of flavor, you can add a bay leaf during the simmering process and remove it before serving.

Beef Caldereta with Red Wine

Warm up your kitchen with this rich and hearty Beef Caldereta, a Filipino classic that gets a luxurious twist with red wine.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup red wine
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 large potatoes, cubed
• 2 large carrots, sliced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 1 bay leaf

Instructions

1. In a large bowl, marinate the beef with 1/4 cup soy sauce, 1/4 cup white vinegar, and 1 cup red wine for at least 1 hour.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté 3 cloves minced garlic and 1 large diced onion until fragrant.
3. Add the marinated beef (reserve the marinade) and brown on all sides, about 5 minutes.
4. Pour in the reserved marinade, 1 cup tomato sauce, and 1 cup beef broth. Add 1 tsp salt, 1 tsp black pepper, 1 tsp sugar, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer for 1.5 hours.
5. Add the potatoes, carrots, and red bell pepper. Simmer for another 30 minutes until the vegetables are tender and the beef is fork-tender.
6. Adjust seasoning if necessary, then serve hot. The red wine not only tenderizes the beef but also adds a depth of flavor that makes this dish stand out.

Tip: For an even richer flavor, let the caldereta sit overnight in the fridge and reheat the next day.

Beef Caldereta with Chorizo

This Beef Caldereta with Chorizo is a hearty, flavorful stew that combines tender beef with smoky chorizo for a dish that’s sure to warm you up from the inside out.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 4 oz chorizo, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread
• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook until slightly crispy, about 3 minutes. Remove and set aside.
2. In the same pot, brown the beef cubes on all sides, about 5 minutes. Remove and set aside.
3. Sauté onion and garlic until soft, about 3 minutes. Add red bell pepper and cook for another 2 minutes.
4. Return beef and chorizo to the pot. Add tomato sauce, beef broth, liver spread, soy sauce, vinegar, brown sugar, paprika, and bay leaf. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender.
6. Season with salt and pepper to taste. Remove bay leaf before serving.

The combination of smoky chorizo and rich liver spread gives this caldereta a depth of flavor that’s uniquely satisfying. Perfect for when you’re craving something hearty and comforting.

Tip: For an extra kick, add a chopped chili pepper with the bell pepper in step 3.

Beef Caldereta with Hard Boiled Eggs

Beef Caldereta with Hard Boiled Eggs is a hearty, flavorful stew that brings a taste of Filipino comfort food right to your kitchen, perfect for a cozy family dinner.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/4 cup vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread or pâté
• 1/2 cup green olives
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 4 hard-boiled eggs, peeled

Instructions

1. Heat vegetable oil in a large pot over medium heat. Brown beef cubes in batches, about 5 minutes per batch, then set aside.
2. In the same pot, sauté onion and garlic until fragrant, about 2 minutes. Add red and green bell peppers, cook for another 2 minutes.
3. Return beef to the pot. Stir in tomato sauce, beef broth, liver spread, green olives, soy sauce, vinegar, sugar, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender.
4. Add hard-boiled eggs to the pot during the last 10 minutes of cooking to warm through.
5. Remove bay leaves before serving. The rich, tangy sauce and tender beef make this dish a standout, with the hard-boiled eggs adding a unique texture contrast.

Tip: For an extra layer of flavor, you can add a splash of red wine to the stew along with the beef broth.

Beef Caldereta with Banana Blossom

Beef Caldereta with Banana Blossom is a hearty, flavorful stew that brings a tropical twist to your dinner table, combining tender beef with the unique texture of banana blossom.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 cup banana blossom, sliced and soaked in water with 1 tbsp vinegar
• 1/4 cup olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 bay leaf
• 1/2 tsp black pepper
• 1 cup green olives
• 1 cup potatoes, cubed
• 1 cup carrots, cubed

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the beef cubes on all sides, about 5 minutes, then remove and set aside.
2. In the same pot, sauté onion and garlic until translucent, about 3 minutes. Add red bell pepper and cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, beef broth, liver spread, fish sauce, sugar, bay leaf, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
4. Add the drained banana blossom, green olives, potatoes, and carrots. Continue to simmer for another 30 minutes, or until the vegetables are tender and the beef is fork-tender.
5. Adjust seasoning with salt if needed, then remove the bay leaf before serving.

The banana blossom adds a subtle sweetness and a texture that’s surprisingly similar to artichokes, making this dish a standout. Serve it over steamed rice for a comforting meal that’s sure to impress.

Tip: Soaking the banana blossom in vinegar water prevents it from browning and removes any bitterness.

Beef Caldereta with Peanut Butter

Beef Caldereta with Peanut Butter is a rich, comforting stew that brings a unique twist to the classic Filipino dish with the creamy addition of peanut butter.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/4 cup vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup frozen peas
• 2 potatoes, cubed
• 2 carrots, sliced

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, about 5 minutes, then remove and set aside.
2. In the same pot, sauté the onion and garlic until soft, about 3 minutes. Add the red and green bell peppers, cooking for another 2 minutes.
3. Return the beef to the pot. Stir in the tomato sauce, beef broth, peanut butter, soy sauce, vinegar, sugar, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
4. Add the potatoes and carrots, simmering for another 20 minutes until the vegetables are soft. Stir in the frozen peas and cook for 5 more minutes.
5. Serve hot over rice. The peanut butter adds a creamy depth that makes this caldereta stand out from the rest.

Tip: For an extra layer of flavor, toast the peanut butter lightly before adding it to the stew.

Beef Caldereta with Lemongrass

Beef Caldereta with Lemongrass is a vibrant twist on the classic Filipino stew, infusing it with a citrusy aroma that’ll make your kitchen smell incredible.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 stalk lemongrass, bruised and tied into a knot
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread or pâté
• 1/4 cup soy sauce
• 2 tbsp white vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup green olives
• 2 potatoes, cubed
• 2 carrots, cubed

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the beef cubes on all sides, about 5 minutes, then remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add the lemongrass, red and green bell peppers, and cook for another 2 minutes.
3. Return the beef to the pot. Stir in tomato sauce, beef broth, liver spread, soy sauce, vinegar, sugar, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
4. Add green olives, potatoes, and carrots. Continue to simmer for another 30 minutes, or until the beef and vegetables are tender.
5. Remove the lemongrass before serving. Adjust seasoning if necessary.

The lemongrass adds a subtle, refreshing layer to the rich and hearty caldereta, making it a standout dish for any gathering.

Tip: For an extra depth of flavor, you can sear the beef in batches to avoid overcrowding the pot.

Conclusion

We hope this roundup of 20 Delicious Beef Caldereta Recipes Spicy has inspired your next kitchen adventure! Each recipe offers a unique twist on this classic dish, perfect for spicing up your meals. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking, and may your dishes be as vibrant as your culinary journey!