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+ servings

Kalderetang Baka

Beef stew with vegetables in thick cheesy sauce.
4.50 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 55 mins
Course Main Course
Cuisine Filipino
Servings 4
Calories 245 kcal


  • 2 pounds beef chuck, cubed 
  • 2 teaspoon flour 
  • 2 tablespoon cooking oil 
  • 1 onion chopped 
  • 6 cloves garlic minced 
  • 2 1/2 cups broth or water 
  • 1 can 120g Liverwurst spread 
  • 3 tablespoon tomato paste 
  • 1 pouch 200g tomato sauce 
  • 1 large potato cut into cubes 
  • 1 medium carrot cut into chunks 
  • Bell pepper chopped 
  • Green peas 
  • 1/2 cup grated cheese parmesan or Filipino cheddar cheese 


  • Brown beef. Season meat with salt and pepper. Place flour in a resealable plastic bag or box, add beef and shake to coat . Heat 2 tablespoon of cooking oil in a pan over medium-high heat. Cook the beef without disturbing until the side is browned and is easily released from pan. Flip and cook other sides. Transfer to a plate and set aside.  
  • Cook the Kaldereta. In the same pot, add the onion and stir until softened. Fry minced garlic for 1 minute until it turns to light golden.  
  • Whisk in tomato paste and tomato sauce and stir for 1 minute. Pour in water and liver spread. Allow the liquid to come to a boil while stirring, scraping up any bits at the bottom of the pan.  
  • Return the meat and bring to a boil and then simmer, covered, until meat is almost cooked and tender for about 1 hour.  
  • Add in carrots and potatoes and continue to simmer until vegetable is tender, about 30 minutes.  
  • Add the bell pepper, green peas and cheese and simmer for another 5 minutes.


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