Lutu-lutuan #2: Kalderetang Baka (Beef Caldereta)

Earlier today, I asked my parents to confirm the ingredients and process for our second lutu-lutuan. When I told them that I started a blog to post recipes, they were more than delighted! I’m a natural tamad when I’m at home during weekends and having this blog would require me to cook at least. One chore to cross out for my mom. (Hahaha!)

My mom and dad are good in cooking. I love their food and I can say that I’m blessed to have parents who know how to cook. πŸ™‚ I learned how to cook by watching them through the years.

The food I cook usually tastes okay but I always call it tsamba. That’s the Filipino term for “achieving good results by luck”. I’m not used to cooking with strict measurements, madalas tantyahan lang. You can say that this blogging is actually me, taking down notes for my cooking to be consistent masarap. πŸ™‚

Anyways, our second lutu-lutuan is a favorite. In Filipino parties and holidays, you will find at least one tomato-based meat stew dish – Menudo, Afritada, Mechado and my favorite, Kaldereta! Tell me if you don’t find one. Hehehe.

The sauce of Kaldereta is richer than the others because of the liver spread and cheese. Also, it usually has siling labuyo that gives it a little spicy kick and I love spicy food. πŸ™‚

In provinces, they usually use goat for the meat but for our lutu-lutuan, we will use beef. Other variance uses pork, spareribs and chicken.


  • 1 kg beef chunks, sliced into approx. 1-inch cubes
  • 1/2 cup soy sauce
  • Calamansi juice (3 calamansi)
  • 1 tbsp black pepper, durog (coarsely crushed)
  • 4 tbsp cooking oil
  • 4 potatoes (approx. 450 g), sliced into cubes
  • 2 carrots (approx. 240 g), sliced into cubes
  • 33 g butter (approx. 2 tbsp) (I bought Dairy Creme 100-g stick and used 1/3 of it)
  • 1 head (8-10 cloves) garlic, minced
  • 2 medium onions, sliced
  • 3 bay leaves
  • 3-5 siling labuyo, minced
  • Water (approx. 8 cups) (You can use beef broth. We just don’t have it that’s why I’m using water.)
  • 200 g tomato sauce
  • 70 g tomato paste
  • 1 tsp salt
  • 3 (approx. 220 g) red bell peppers
  • 1 (approx. 60 g) green bell pepper
  • 1/4 cup grated cheese
  • 1 tbsp sugar
  • 85 g liver spread
  • 2 tbsp patis (fish sauce)


  1. Marinate the beef with the soy sauce, calamansi juice and black pepper for 30 minutes. While the beef marinates, this is when I usually do the peeling and slicing preparations of the other ingredients.
  2. Heat the cooking oil in a saucepan or pressure cooker and stir-fry the carrots and potatoes for 3-5 minutes. Put in a plate and set aside.
  3. In the same saucepan, melt butter then saute garlic and onions.
  4. Add beef with its marinade, bay leaves and siling labuyo. Cook it for 5 minutes.
  5. Add water enough to cover the beef (approx. 4 cups) and bring to a boil.
  6. Add the tomato sauce, tomato paste and salt. Mix well, cover the saucepan with the lid and simmer until the beef is tender. I used a pressure cooker and it takes about 30-40 minutes. If you’re using an ordinary saucepan, it will take about 1.5 hours. Just check the beef it is already tender before you proceed to the next step. During this process, add water if necessary.
  7. Once the beef is tender, add water enough to cover the beef. (I needed to add 4 cups of water after cooking the beef in the pressure cooker).
  8. Add liver spread. Season with patis. Mix well and simmer for 3-5 minutes.
  9. Add the red and green bell peppers, carrots and potatoes. Simmer for another 3-5 minutes or until the veggies are tender.20170730_122653_1
  10. Add cheese then remove from heat.
  11. Transfer to a platter. Best served with steamed rice! πŸ™‚

Let me know if you have tried this and if it suits your taste (Just in case anyone’s reading this. Hahaha!). ‘Til our next lutu-lutuan!


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