Beef Caldereta


Halloween is fast approaching guys! So I made a Caldereta inside a pumpkin. Wikipedia says that Caldereta is a goat stew  from the Philippines (my birth country) though chicken, pork, or beef are common substitutes for goat (I used beef here in this case). The beef is stewed with vegetables and liver paste (now comes in cans from New Zealand). Vegetables may include potatoes, carrots , olives, bell peppers, and hot peppers. Caldereta’s name derives 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 Spanish during their 300-year occupation of the Philippines. Anyway this recipe is a cross-over between Panlasang Pinoy’s and Chef Boy Logro’s recipes. It’s very scrumptious! This is my version of one of my all time favorite recipes.




1 huge pumpkin (optional)

1 can 4 oz tomato paste

1 can 8 oz tomato sauce

1 can 8 oz liver Spread (New Zealand)

1 tsp each of salt and pepper

2 tsp. lemon juice

cooking oil for sauteing

1 huge red and green bell peppers, cubed, approximately 2 cups  (slice the top of each bell pepper with the ends intact for garnish later, as you can see in the above picture)

1 carrot, sliced diagonally (bite sizes), approximately 1 cup

2 potatoes, peeled and cubed into bite sizes, approximately 1 cup

1/4 cup, minced garlic

1 onion, finely sliced

1/4 cup shredded cheese

2-3 lbs. beef chuck, cubed, drained in a colander

pressure cooker, large enough to accomodate the amount of beef you want to tenderize

1 bottle 5 and 3/4 oz. Spanish olives

1 tsp. crushed red pepper flakes

2 pieces bay leaves, crushed well

2 cups beef broth (2 tbsp. Organic Reduced Sodium Better Than bouillon, whisked well in 2 cups of water then boiled)


1. Marinate the cubed beef chunks in lemon juice, salt, and ground pepper for I hour & set aside in the refrigerator (just remember that for every 2 lbs of beef, add a tsp.each of salt and pepper and 2 tsp. lemon juice).

2. Grease the pressure cooker pot with oil, and when hot, sautée onions and garlic until translucent and tender then add the cubed/marinated beef approximately for 5 minutes until beef turns light brown on both sides.

3. Crush the bay leaves and add to the pressure cooker pot. Add crushed red pepper flakes, stir very well to distribute the flavorings. Add only 1/2 cup of liver spread, stir well.

4. Pour in beef broth, tomato paste, and tomato sauce, stir very well again.

5. Cover the pressure cooker and wait till it steams and time it to 20-25 minutes but not 30 minutes as you want the beef to be a little firm and not soggy. Simmer for 30 minutes to 45 minutes in a regular pot.

6. Turn off the stove then release the steam, observing all the necessary safety precautions before opening the pot.

7. Stir again and add potatoes and carrots and cook for 5 minutes, put in the olives and bell  peppers, cook for another 3 minutes.

8. Add shredded cheese, stir while still simmering, turn off the stove and taste and add salt and pepper for your preference, though cheese makes it salty enough (remember, we already marinated the beef). Optional: cut the top of the pumpkin, place a glass bowl inside, and pour the stew into the bowl. Then decorate the rims of the glass bowl with peppers.


Another Sarap main dish, thanks to Panlasang Pinoy and Chef Boy Logro for the original recipes.

Mabuhay Ang Pinoy!!! Peaches.

5 Comments Add yours

  1. mnlmommymoo says:

    Hi Peaches!

    I’m Monique and I’m a silent follower and fan of your blog. I’m currently working with a client to launch a food app called It’s a social networking site and this one focuses on sharing food and recipes. You can also add friends, comment and like on their posts.
    We have chosen you to be one of our few beta testers and we are giving you access to the app for you to input and share your recipes. Please go to and create an account. You can use the code “halohalo28” to enter.
    We would highly appreciate your review and feedback since you are very credible in this industry. With this, you get to be one of the first in the community of and we can feature you on our FB page.
    Please send feedback to

    Hoping to hear your insights soon!

    All the best,
    Monique Florencio


    1. You got an amazing thing going in your food blog! Congrats!!!

      Liked by 1 person

  2. Thanks my dear Constance for liking all of my post, I like your post on Germany too.


  3. Hsiaoping says:

    Oh my: peachy. This looks so lovely and delicious. What a beautiful presentation. You really rock on Halloween with this one. Miss you.


    1. Miss you too,love all the pictures in Taipe this time, Is your mom with you? Thanks for liking the Beef Caldereta, now I have to make a Pumpkin Soup with that huge pumpkin. My group is now in France with Our Lady of Lourdes. They left Venice and the Eiffel Tower!


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