Beef Caldereta with Cheese Recipe | Panlasang Pinoy Meaty Recipes (2024)

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March 20, 2020 by Manny

A Creamy and Savory Delight

Beef Caldereta is a beloved Filipino dish known for its rich, flavorful sauce and tender chunks of beef. It’s a dish that brings comfort and satisfaction to anyone who tastes it. If you’re looking to take your Beef Caldereta to the next level, then you’re in for a treat with our Cheesy Beef Caldereta recipe. In this article, we’ll guide you through the steps to create this creamy and savory delight that’s sure to please your taste buds.

Table of Contents

Cheese: The Secret Ingredient

One of the key features that make Cheesy Beef Caldereta unique is, of course, the cheese. While the original recipe suggests using quick melt cheese, don’t fret if you can’t find it. Regular cheese, when used, will still bring that delightful, creamy texture to the dish. It’s important to note that the cheese will melt seamlessly into the sauce, enhancing its overall richness.

An Unconventional Twist: Olives

Incorporating olives into your Beef Caldereta may sound unusual, but it’s a delightful twist that adds a burst of unique flavors. However, if olives aren’t your preference or seem too extravagant, you can opt for sliced pickles. Pickles provide a similar sweet and sour contrast that complements the dish beautifully. My wife often uses pickles in her caldereta recipes, and it’s a taste-enhancing choice worth considering.

Sautéing the Potatoes and Carrots

Start by heating some oil in a pan. Add the potatoes and carrots, allowing them to fry until they achieve a delectable golden brown color. Once they’re browned to perfection, set them aside for later use.

Browning the Beef

Now, it’s time to focus on the star of the dish – the beef. In the same pan, reduce the amount of oil to approximately 2 tablespoons. Sauté the garlic and onion until they release their fragrant aromas. Once you’ve achieved that delightful aroma, introduce the beef into the mix and let it fry until it obtains that appealing brown hue.

Simmering the Beef

While the beef is sizzling away, pour in an adequate amount of water. Season with salt, pepper, and add a bay leaf to infuse a lovely fragrance. Allow the mixture to simmer until the beef becomes tender and succulent.

Creating the Flavorful Sauce

To create the signature sauce for Cheesy Beef Caldereta, you’ll need to mix tomato paste, tomato sauce, a hint of chili, liver spread, and a touch of peanut butter. These ingredients will combine to form a delightful symphony of flavors. Cook the sauce for around 5 minutes, ensuring you stir continuously to prevent lumps from forming.

Introducing the Cheese

This is the moment you’ve been waiting for. Grated cheese, the star ingredient that gives Cheesy Beef Caldereta its name, is introduced at this stage. It will meld beautifully with the sauce, creating a velvety and savory masterpiece. Alongside the cheese, add the sautéed carrots and potatoes, as well as bell peppers. Allow the dish to simmer for an additional 5 minutes, ensuring that all the ingredients blend harmoniously.

Savoring Your Creation

Once your Cheesy Beef Caldereta is ready, it’s time to serve it piping hot. The creamy, cheesy, and savory flavors will tantalize your taste buds and leave you craving for more.

Wrapping Up

Incorporating cheese and olives (or pickles) into your traditional Beef Caldereta recipe is a delightful twist that elevates the dish to a whole new level. The creamy and savory Cheesy Beef Caldereta will leave you and your loved ones yearning for more. With this recipe in your culinary arsenal, you can enjoy the rich flavors of Filipino cuisine with an extra touch of indulgence. Try it out, and you’ll find that this dish is a winner on any dining table. Enjoy your Cheesy Beef Caldereta!

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5 from 1 vote

How To Cook Beef Caldereta with Cheese

Another variation of the beef caldereta is the cheesy beef caldereta. Of course the obvious ingredients here is cheese, in fact, quick melt cheese is used.

Prep Time15 minutes mins

Cook Time40 minutes mins

Ingredients

3/4 kilo beef sirloin or briskets (or caldereta cut beef cubes) sliced into cubes
5 cloves garlic minced
1 pc onion minced
7 to 10 cups water
1/2 Tbsp. salt
1 tsp. ground pepper
2 pcs pcs bay leaf
2 Tbsp. tomato paste
2/3 cup tomato sauce
2 pcs pcs birds eye chili or siling labuyo chopped (optional)
2 Tbsp. peanut butter (optional)
1/2 cup liver spread
3/4 cup quick melt cheese grated
2 pcs bell peppers sliced into strips
1 pc carrot sliced
1 pc large potato sliced

Instructions

How To Cook Cheesy Beef Caldereta

Heat oil in a pan and fry potatoes and carrots until brown. Set aside.
Add in beef and fry until brown. In the same pan reduce oil to 2 Tbsp. and saute garlic and onion until fragrant.
Add the beef and stir for a few seconds. Pour water, salt, pepper and bay leaf. Simmer until meat is tender.
Add in tomato paste, tomato sauce, chili, liver spread and peanut butter and cook for 5 minutes while stirring continuously to avoid lumps.
Add in grated cheese, carrots and potatoes, bell peppers and simmer for another 5 minutes.
Serve hot.

Video

Notes

Cooking Tips of Beef Caldereta with Cheese:

Cheese Selection: When making Beef Caldereta with cheese, opt for a good-quality cheese that melts well, such as quick melt cheese or cheddar. The cheese's melting ability is crucial to achieving the creamy texture that characterizes this dish.
Simmer for Flavor: Allow your Beef Caldereta to simmer for an adequate amount of time after adding the cheese, carrots, potatoes, and bell peppers. This extended simmering period allows the flavors to meld, resulting in a richer and more flavorful dish.
Spice Control: Adjust the level of chili according to your spice preference. Be mindful that the chili can significantly impact the dish's heat, so add it gradually, tasting as you go to find the perfect balance between the rich cheese and the spicy kick.

Try Other Delicious Recipes:

Sweet and Spicy Pork Belly
A Beginner's Guide to Filipino Spices and Seasonings
Sweet and Spicy Pork Ribs

About Manny

Manny Montala is the creator and webmaster of this blog. I'm also an engineering graduate who is keen in culinary arts especially on the realm of Filipino dishes and recipes. Read More...
Please visit this blog often and bookmark. Thanks for visiting!
One of My Favorite Bible Verse: "And we know that for those who love God all things work together for good, for those who are called according to His purpose." (Romans 8:28)

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Beef Caldereta with Cheese Recipe | Panlasang Pinoy Meaty Recipes (2024)

FAQs

What cut of meat is used in caldereta? ›

The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.

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What is a substitute for caldereta liver spread? ›

Instead of liver spread I use a cornstarch slurry to add thickness to the stew. You can also add some peanut butter to thicken the stew and add a little more flavor. What's the best way to store this stew? Allow the caldereta to cool completely to room temperature before storing.

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What is the history of caldereta? ›

Caldereta's name was derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.

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Why is my caldereta watery? ›

As the meat and vegetables cook, they will absorb more water and make the sauce thicker. If it ends up too watery, let the mixture simmer uncovered until you reach the desired consistency. How do you thicken caldereta? A thickener isn't usually added.

Tell Me More ›

What is the difference between beef mechado and beef caldereta? ›

Each dish uses a different choice of meat: Afritada features chicken, Menudo uses pork with chopped hotdogs, and both Kaldereta and Mechado use beef or goat meat. However, Mechado is recognized by its thicker sauce, while Kaldereta incorporates liver spread into the recipe.

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How do you thicken caldereta sauce? ›

A combination of tomato sauce, liver spread, and beef broth is all you need. While the liver spread helps thicken the sauce and gives it extra oomph, it falls short on the creamy scale. Coconut milk has been a go-to option for those looking to add creaminess. Healthy and delicious, gata can upgrade your caldereta.

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What is the difference between Kare Kare and caldereta? ›

Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.

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What is the ingredient of liver spread? ›

Ingredients: beef meat, water, beef fat, beef liver, connective tissue of beef, breadcrumbs (with gluten), salt, wheat flour, sugar, spices, tomato concentrate, modified starch, preservatives sodium nitrate.

Get More Info ›

Can I use potted meat instead of liver spread? ›

Can you substitute Reno Potted Meat Product for Reno Liver Spread when Reno Liver Spread is not available? As Reno Potted Meat Food Product doesn't have the same intense flavor as the Reno Liver Spread, you should not expect the same result when using it for your kaldereta and other ulam.

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Is caldereta Filipino or Spanish? ›

Caldereta is a popular Filipino dish with Spanish influence. It is believed to have been adapted from the Spanish dish “caldereta,” which is a meat stew that originated from the Iberian Peninsula.

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What country is caldereta from? ›

Philippines

Kaldereta / Origin

The Philippines, officially the Republic of the Philippines, is an archipelagic country in Southeast Asia.

Wikipedia

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What is the difference between Kaldereta and mechado? ›

Mechado meanwhile has either pork or beef in tomato sauce, plus vinegar, soy sauce, carrots and potatoes. It comes from the Spanish word 'mechar,' which means to put oil. And finally, caldereta: It has beef in tomato sauce and liver spread with carrots, potatoes, and bell pepper.

Get More Info Here ›

What is beef caldereta made of? ›

Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish. This is a popular dish is served during special occasions.

Learn More Now ›

What cut of beef for sliced beef? ›

There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.

Read On ›

What is the name of a cut of beef that is tender? ›

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin.

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What cut for sliced beef? ›

Top Round: This cut is lean and has a rich beefy flavor. It can be sliced thin and used in deli-style roast beef sandwiches. Sirloin: This cut has a good balance of tenderness and flavor. It can be roasted and sliced thin for sandwiches.