Beef Kaldereta
A hearty Filipino beef stew braised in tomato sauce with roasted carrots, potatoes, and bell peppers. Lean tri-tip keeps the fat at just 10g while delivering 40g protein per serving. This is Sunday family dinner, macro-optimized.
Macro Breakdown (Per Serving)
The Filipino Sunday Stew
Kaldereta is one of the crown jewels of Filipino cuisine — a rich, tomato-based beef stew that every family has their own version of. The name comes from the Spanish "caldereta," a nod to the centuries of Spanish colonial influence on Filipino cooking. Every province, every grandmother, every household has their own twist: some add liver spread, some use goat instead of beef, some throw in olives or cheese.
What makes kaldereta special is the slow braise. The beef breaks down over 45-90 minutes into fork-tender pieces that absorb the tomato-based sauce. The carrots and potatoes add sweetness and body, while the bell peppers bring color and a slight bitterness that balances the richness.
This version uses lean tri-tip instead of the traditional fatty cuts, and roasts the vegetables separately for better texture and flavor. The result is a kaldereta that tastes like it came from a Filipino grandmother's kitchen but fits into a macro-conscious meal plan at just 10g fat per serving.
Ingredients
- 2 lbs lean tri tip, cubed
- 3 carrots (~8oz), peeled and chopped
- 1 large potato (~15oz), peeled and cubed
- 2 oz tomato paste
- 5 oz tomato sauce
- 24 oz beef stock
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 bell peppers, cubed
- 1 medium onion, diced
- 5 cloves garlic, minced
- 3 bay leaves
Instructions
Roast the root vegetables. Peel and chop the carrots and potatoes into bite-sized pieces. Spread on a sheet pan and bake at 350°F for 40-50 minutes until fork-tender and lightly browned. This develops sweetness and prevents them from turning mushy in the stew.
Prep while veggies roast. Dice the onion, mince the garlic, cube the bell peppers, and cut the tri-tip into 1-inch cubes.
Sear the meat. In a large Dutch oven or heavy pot, sear the tri-tip cubes on high heat for 3-4 minutes per side until a deep brown crust forms. Work in batches to avoid crowding. Remove and set aside.
Build the sauce. In the same pot, cook the onions and garlic until softened. Add the tomato paste and stir for 1 minute until it darkens. Pour in the tomato sauce, beef stock, oyster sauce, and fish sauce. Add the bay leaves. Return the seared meat to the pot. Bring to a boil, then reduce to a low simmer.
Braise. Cover and simmer for 45-90 minutes until the beef is fork-tender. The longer you go, the more tender the meat. Check every 20 minutes and add water if the liquid reduces too much.
Add the vegetables. Add the roasted carrots, potatoes, and fresh bell peppers. Simmer uncovered for 15-30 minutes. Season with salt and pepper to taste. Remove bay leaves and serve over rice.
💡 Christian's Tips
- Roast the carrots and potatoes separately. Most kaldereta recipes throw raw vegetables into the stew where they turn mushy. Roasting first gives them a caramelized exterior and they hold their shape in the sauce.
- Sear the meat properly. Don't rush this step. A hard sear on all sides creates the fond (browned bits) that becomes the flavor foundation of the entire stew. Pat the meat dry first for a better crust.
- Low and slow wins. 45 minutes is the minimum, but 90 minutes makes the tri-tip melt-in-your-mouth tender. Tri-tip is leaner than traditional cuts, so it benefits from the extra braising time.
- The carbs are mostly from rice and potatoes. If you're cutting carbs, reduce the rice to 4oz or skip the potato. The stew itself is relatively low carb without those components.
- This freezes beautifully. Make a double batch and freeze portions. Kaldereta actually tastes better reheated — the flavors deepen overnight.
Full Nutrition Facts
| Nutrient | Per Serving (8oz rice + 13oz kaldereta) |
|---|---|
| Calories | 613 kcal |
| Protein | 40g |
| Total Carbohydrates | 93g |
| Dietary Fiber | 6g |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 95mg |
| Sodium | 880mg |
| Vitamin A | 185% DV |
| Iron | 4.2mg |
Common Questions
Can I use a different cut of beef?
Chuck roast is traditional and will be more tender, but it's fattier (15-20g fat per serving instead of 10g). If you use chuck, trim the visible fat first. Sirloin also works but needs the full 90-minute braise to soften up.
Why are the carbs so high?
Most of the 93g carbs come from the 8oz rice (about 55g) and the potato (about 25g). The stew itself is only about 13g carbs. Reduce or skip the rice to cut the carbs dramatically. At 4oz rice, you're at about 65g carbs total.
Should I add liver spread like traditional kaldereta?
Traditional kaldereta often includes liver spread for richness. It adds about 30-40 calories and 2-3g fat per serving. If you want that depth of flavor, go for it — just log it. Some purists say it's not real kaldereta without it.
