19 Spicy Beef Caldereta Recipes Delicious

There’s nothing like a hearty bowl of spicy beef caldereta to warm you up and tantalize your taste buds! Whether you’re craving comfort food with a kick or looking to spice up your dinner routine, we’ve rounded up 19 mouthwatering recipes that promise to deliver. From classic takes to innovative twists, these dishes are sure to inspire your next kitchen adventure. Let’s dive into the flavors!

Classic Beef Caldereta with Liver Spread

Look no further for a dish that packs a punch of flavor and a whole lot of love – this Classic Beef Caldereta with Liver Spread is your ticket to a hearty, soul-satisfying meal that’ll have everyone asking for seconds.

Ingredients

• 2 lbs beef chuck, cut into chunks
• A splash of vegetable oil
• 4 cloves garlic, minced (because more garlic is always better)
• 1 large onion, diced
• 2 bell peppers, sliced (go for red and green for a pop of color)
• 3 cups tomato sauce (the kind that makes you wanna dip bread in it)
• 1 cup beef broth (for that deep, rich flavor)
• 1/2 cup liver spread (the secret weapon)
• A couple of bay leaves (for that subtle hint of mystery)
• 1 tsp sugar (to balance the tang)
• Salt and pepper (to make everything right in the world)
• 1 cup green olives (for a briny surprise)
• 2 potatoes, cubed (because potatoes make everything better)
• 2 carrots, sliced into coins (for a touch of sweetness)

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Brown the beef chunks in batches to avoid overcrowding – this is where the flavor starts, so don’t rush it!
2. Once all the beef is browned and set aside, in the same pot, sauté the garlic and onion until they’re soft and fragrant, about 3 minutes. Tip: If the pot’s looking dry, a tiny bit more oil won’t hurt.
3. Add the bell peppers and cook for another 2 minutes, just until they start to soften.
4. Pour in the tomato sauce and beef broth, then stir in the liver spread until it’s fully incorporated. This is your sauce base, and it should smell amazing already.
5. Return the beef to the pot, add the bay leaves and sugar, then season with salt and pepper. Bring to a boil, then lower the heat to a simmer. Cover and let it cook for 1.5 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking.
6. Add the olives, potatoes, and carrots. Cook for another 20 minutes, or until the vegetables are tender but not mushy. Tip: The potatoes should be fork-tender, and the carrots should still have a bit of bite.
7. Give it a final taste and adjust the seasoning if needed. Then, remove the bay leaves – their job here is done.

Every bite of this Caldereta is a harmony of tender beef, creamy liver spread, and vibrant veggies, all swimming in a rich, tangy sauce. Serve it over steamed rice or with crusty bread to soak up every last drop of that delicious sauce.

Spicy Beef Caldereta with Coconut Milk

Craving a dish that packs a punch and wraps you in a cozy, flavorful hug? Look no further than this Spicy Beef Caldereta with Coconut Milk, where bold spices meet creamy coconut in a dance of deliciousness.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• A splash of vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers, sliced
• 1 cup tomato sauce
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp vinegar
• A couple of bay leaves
• 1 tsp chili flakes (because we like it spicy!)
• Salt and pepper, just enough to whisper sweet nothings to your dish

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Brown the beef cubes in batches, ensuring each piece gets a nice sear. This is where flavor town begins!
2. Lower the heat to medium, toss in the diced onion and minced garlic, and sauté until they’re softer than your favorite pillow.
3. Add the sliced bell peppers and stir for about 2 minutes, just until they start to flirt with the other ingredients.
4. Pour in the tomato sauce, coconut milk, soy sauce, and vinegar. Throw in the bay leaves and chili flakes. Stir like you mean it.
5. Bring the mixture to a simmer, then cover and let it cook on low heat for about 1.5 hours, or until the beef is tender enough to cut with a spoon. Patience is key here, folks.
6. Season with salt and pepper, give it one last stir, and then take a moment to admire your handiwork.

What you’ve got here is a dish that’s rich, creamy, and with just the right amount of kick. Serve it over a bed of steaming rice or with a side of crusty bread to sop up all that glorious sauce. Either way, your taste buds are in for a treat.

Beef Caldereta with Olives and Bell Peppers

Look, we’ve all had those days where only a hearty, flavor-packed stew will do, and that’s where this Beef Caldereta waltzes in like the hero we deserve. With olives and bell peppers playing the supporting roles, this dish is a symphony of savory, tangy, and just a hint of sweet.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (because size matters)
• A splash of olive oil (for that fancy touch)
• 1 large onion, diced (no tears, we promise)
• 4 cloves garlic, minced (vampires, beware)
• 1 red bell pepper, sliced (for color and crunch)
• 1 green bell pepper, sliced (ditto)
• A couple of bay leaves (for that earthy vibe)
• 1 cup tomato sauce (the base of our flavor castle)
• 1/2 cup liver spread (secret weapon for richness)
• 1/2 cup green olives (for that briny kick)
• 1/2 cup red wine (because why not?)
• 2 cups beef broth (homemade if you’re fancy, store-bought if you’re human)
• Salt and pepper (to make it sing)

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat. Brown the beef cubes in batches to avoid overcrowding – we’re building flavor here, not steaming meat.
2. Once all the beef is browned and set aside, toss in the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Add the sliced bell peppers and bay leaves, stirring for another 2 minutes until the peppers start to soften.
4. Pour in the tomato sauce, liver spread, green olives, and red wine. Stir well to combine all those glorious flavors.
5. Return the beef to the pot and add the beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. (Tip: Stir occasionally to prevent sticking and to check if the liquid needs a top-up.)
6. Season with salt and pepper to taste, then let it simmer uncovered for another 10 minutes to slightly thicken the sauce. (Tip: Taste as you go – your palate is the boss.)
7. Remove the bay leaves before serving. (Tip: For an extra touch, garnish with fresh parsley or a sprinkle of grated cheese.)

Perfectly tender beef swimming in a rich, slightly tangy sauce with pops of briny olives and sweet bell peppers – this Caldereta is a hug in a bowl. Serve it over steamed rice or with crusty bread to sop up every last drop of that delicious sauce.

Slow Cooker Beef Caldereta

Dive into the heartwarming embrace of your slow cooker with this beef caldereta recipe, where patience rewards you with fork-tender beef swimming in a rich, velvety sauce that’s packed with flavor. It’s like a hug from your grandma, if your grandma was a slow cooker.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes (because size matters)
• A couple of glugs of olive oil
• 1 large onion, diced (no tears, just flavor)
• 4 garlic cloves, minced (the more, the merrier)
• 1 red bell pepper, sliced into strips (for that pop of color)
• 1 cup tomato sauce (the unsung hero of the sauce)
• A splash of soy sauce (for that umami kick)
• 1 cup beef broth (liquid gold)
• 1 cup green olives (the salty little surprises)
• 2 bay leaves (because every dish needs a crown)
• 1 tsp paprika (for a smoky whisper)
• Salt and pepper (the dynamic duo)

Instructions

1. Heat a couple of glugs of olive oil in a pan over medium-high heat. Brown the beef cubes in batches to avoid overcrowding – we’re not making beef stew here, we’re building flavor. Tip: Don’t rush this step; a good sear equals a happy dish.
2. Transfer the beef to your slow cooker. In the same pan, sauté the onion and garlic until they’re just shy of golden – about 3 minutes. Tip: This is where the flavor base starts, so don’t skimp on the sauté.
3. Add the red bell pepper, tomato sauce, soy sauce, beef broth, green olives, bay leaves, and paprika to the slow cooker. Stir to combine all those beautiful ingredients. Tip: The olives add a briny depth, so don’t even think about leaving them out.
4. Cover and cook on low for 8 hours or on high for 4 hours. The beef should be so tender it practically falls apart at the sight of a fork.
5. Season with salt and pepper to taste, but remember, the olives and soy sauce are salty, so taste before you go wild with the salt shaker.

Zesty, rich, and deeply comforting, this beef caldereta is a masterpiece of textures and flavors. Serve it over a bed of fluffy rice or with a side of crusty bread to sop up all that glorious sauce. Either way, your taste buds are in for a treat.

Beef Caldereta with Potatoes and Carrots

Venturing into the heart of comfort food, let’s tackle a dish that’s as hearty as your grandma’s hugs but with a kick that’ll make your taste buds do a happy dance. Beef Caldereta with Potatoes and Carrots is the kind of meal that turns a regular Tuesday into a fiesta.

Ingredients

• 2 lbs beef chuck, cut into chunks (because big flavors deserve big bites)
• A couple of carrots, sliced into coins (for that sweet crunch)
• 2 potatoes, cubed (because what’s a stew without them?)
• A splash of olive oil (to get things sizzling)
• 1 onion, diced (the unsung hero of flavor)
• 3 cloves garlic, minced (because more is more)
• A can (14 oz) of tomato sauce (for that rich, saucy base)
• 1 cup beef broth (the liquid gold of stews)
• 1 bell pepper, sliced (for a pop of color and sweetness)
• 1 tbsp soy sauce (the secret umami booster)
• 1 tsp sugar (to balance the tang)
• Salt and pepper (to make everything right in the world)

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat. Once hot, add the beef chunks and brown them on all sides. This is where the flavor starts, so don’t rush it!
2. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant. Tip: If the garlic starts to brown too quickly, lower the heat to avoid bitterness.
3. Pour in the tomato sauce and beef broth, stirring to combine. Bring the mixture to a simmer, then cover and let it cook on low heat for about 1.5 hours. The beef should be tender enough to make you weak in the knees.
4. Add the carrots, potatoes, and bell pepper to the pot. Continue simmering for another 20 minutes, or until the veggies are fork-tender. Tip: Cut the veggies into similar sizes for even cooking.
5. Stir in the soy sauce and sugar, then season with salt and pepper to taste. Let it cook for another 5 minutes to meld all those glorious flavors together. Tip: Taste as you go and adjust the seasoning as needed.

Dig into this Beef Caldereta and you’ll find the beef is melt-in-your-mouth tender, the veggies are perfectly cooked, and the sauce is rich with a hint of sweetness. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of that delicious sauce.

Filipino Style Beef Caldereta

Oh boy, if you’re ready to dive fork-first into a dish that’s like a warm hug from the Philippines, you’re in for a treat with this Filipino Style Beef Caldereta. It’s a saucy, savory masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes (because size matters)
• A splash of vegetable oil (just enough to make things slippery)
• 1 onion, chopped (no tears, just flavor)
• 3 cloves garlic, minced (the more, the merrier)
• 1 red bell pepper, sliced (for that pop of color)
• 1 cup tomato sauce (the saucy backbone of this dish)
• 1 cup beef broth (homemade or store-bought, we don’t judge)
• 1/2 cup liver spread (the secret weapon)
• 2 potatoes, cubed (for that hearty bite)
• 2 carrots, sliced (because we eat with our eyes first)
• 1 cup green peas (for a little sweetness)
• 1 tbsp soy sauce (umami in a bottle)
• 1 tbsp vinegar (for that tangy kick)
• 1 tsp sugar (to balance the flavors)
• Salt and pepper (the dynamic duo)

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Once hot, add the beef cubes and brown them on all sides. This is where the flavor starts, so don’t rush it!
2. Throw in the chopped onion and minced garlic, sautéing until they’re soft and fragrant. Tip: Keep stirring to avoid any garlic casualties (burnt garlic is a no-go).
3. Add the sliced red bell pepper and give it a quick stir. We’re building layers of flavor here.
4. Pour in the tomato sauce and beef broth, then stir in the liver spread until it’s fully incorporated. This is where the magic happens.
5. Season with soy sauce, vinegar, sugar, salt, and pepper. Let it simmer covered for about 1.5 hours or until the beef is tender. Tip: Low and slow wins the race here.
6. Add the cubed potatoes and sliced carrots, simmering for another 15 minutes or until they’re just tender. Tip: Don’t overcook the veggies; we want some bite left.
7. Stir in the green peas and cook for an additional 5 minutes. They should be bright green and perfectly plump.

This Caldereta is a symphony of flavors and textures—tender beef, soft potatoes, and crisp-tender veggies all swimming in a rich, savory sauce. Serve it over a mound of steamed rice or with a side of crusty bread to sop up all that deliciousness. Trust me, your spoon will thank you.

Beef Caldereta with Green Peas

Alright, let’s dive into the heart of Filipino comfort food with a twist that’ll have your taste buds doing the cha-cha. Beef Caldereta with Green Peas is like a warm hug from your grandma, if your grandma was a sassy chef with a knack for bold flavors.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes (because size matters)
• A splash of vegetable oil (just enough to make your pan say ‘ahh’)
• 1 large onion, diced (no tears, we’re making food, not drama)
• 4 cloves garlic, minced (the more, the merrier)
• 1 red bell pepper, sliced (for that pop of color and crunch)
• 1 cup tomato sauce (the ketchup’s sophisticated cousin)
• 1 cup beef broth (homemade or store-bought, we don’t judge)
• 1/2 cup green peas (the little green gems that add sweetness)
• 2 tbsp liver spread (the secret weapon for depth)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp sugar (to balance the tang)
• A couple of bay leaves (because every stew needs a little drama)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat until it shimmers like a disco ball.
2. Brown the beef cubes in batches, ensuring each piece gets a golden tan. No crowding—think of it as giving each cube its personal space.
3. Remove the beef and sauté the onion and garlic until they’re softer than your favorite pillow.
4. Throw in the red bell pepper and cook until it’s just shy of losing its crunch, about 2 minutes.
5. Pour in the tomato sauce, beef broth, and soy sauce, then stir in the liver spread and sugar. Tip: The liver spread is your flavor BFF here—don’t skip it!
6. Add the beef back to the pot along with the bay leaves. Bring to a boil, then lower the heat to a simmer. Cover and let it cook for 1.5 hours, or until the beef is tender enough to cut with a spoon.
7. Stir in the green peas and cook for another 5 minutes—just long enough for them to warm through but stay bright and perky.
8. Season with salt and pepper to taste, but remember, you can always add more, but you can’t take it out!

You’ll know it’s ready when the beef is fork-tender and the sauce has thickened into a rich, velvety cloak. Serve it over a mound of steaming rice or with a side of crusty bread to sop up all that saucy goodness. Yum doesn’t even begin to cover it.

Beef Caldereta with Cheese

Feast your eyes (and eventually your stomach) on this Beef Caldereta with Cheese, a dish that’s like a warm hug from your Filipino auntie who secretly thinks you’re too skinny. It’s rich, it’s cheesy, and it’s got enough flavor to make your taste buds do a happy dance.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes (because size matters)
• A couple of glugs of olive oil (for that fancy touch)
• 1 large onion, diced (no tears, just dice)
• 4 cloves garlic, minced (the more, the merrier)
• 1 red bell pepper, sliced (for color and crunch)
• 1 cup tomato sauce (the unsung hero of the dish)
• A splash of soy sauce (for that umami kick)
• 1 cup beef broth (homemade if you’re extra, store-bought is fine)
• 1 cup grated cheddar cheese (because cheese makes everything better)
• 1 cup green peas (for a pop of color and sweetness)
• 2 potatoes, cubed (because what’s a stew without potatoes?)
• 1 carrot, cubed (for that obligatory veggie)
• 1 tsp paprika (for a smoky whisper)
• Salt and pepper to taste (but let’s be honest, you’ll add more)

Instructions

1. Heat a large pot over medium-high heat and add those glugs of olive oil. Once hot, brown the beef cubes in batches to avoid overcrowding – we’re not making beef soup here. Tip: Don’t stir too much; let them get a nice crust.
2. Remove the beef and set aside. In the same pot, sauté the onion and garlic until they’re softer than your heart after watching a puppy video.
3. Add the bell pepper and cook for another 2 minutes, just until it starts to flirt with the onions.
4. Pour in the tomato sauce, soy sauce, and beef broth. Stir like you mean it, then bring to a simmer.
5. Return the beef to the pot, add the paprika, and season with salt and pepper. Cover and let it simmer on low heat for 1.5 hours, or until the beef is tender enough to cut with a spoon. Tip: Check occasionally to make sure it’s not drying out; add more broth if needed.
6. Add the potatoes and carrots, simmering for another 20 minutes until they’re just tender. Tip: Don’t overcook them unless you enjoy mushy veggies.
7. Stir in the green peas and grated cheese until the cheese melts into a gooey, glorious mess. Serve hot over rice, and watch as the cheese pulls stretch like your patience after a long day.

Every bite of this Beef Caldereta with Cheese is a creamy, savory symphony, with the cheese adding a decadent twist to the classic. Serve it with a side of crusty bread to sop up all that cheesy goodness, or go traditional with a mound of steamed rice – either way, you’re in for a treat.

Beef Caldereta with Pineapple

Now, let’s dive into a dish that’s as vibrant as your aunt’s holiday sweater—Beef Caldereta with Pineapple. This hearty, tangy stew is the culinary equivalent of a warm hug, with a tropical twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs of beef chuck, cut into 1.5-inch cubes (because size matters)
• A splash of vegetable oil (just enough to make your pot happy)
• 1 large onion, diced (no tears, we’re making stew, not drama)
• 4 cloves of garlic, minced (the more, the merrier)
• 1 red bell pepper, sliced (for that pop of color)
• 1 green bell pepper, sliced (because we’re not monsters who skip on greens)
• 1 cup of tomato sauce (the backbone of our flavor town)
• 1 cup of pineapple chunks, with juice (for that sweet, sweet rebellion)
• 2 cups of beef broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tbsp of soy sauce (for depth, like a good podcast)
• 1 tsp of sugar (to balance the tang, like a good relationship)
• Salt and pepper (to whisper sweet nothings to your stew)

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Once hot, add the beef cubes and brown them on all sides. This isn’t a tanning bed; we’re looking for color, not burns.
2. Throw in the diced onion and minced garlic, sautéing until they’re softer than your favorite pillow. About 3 minutes should do the trick.
3. Add the sliced bell peppers, stirring them into the mix like you’re introducing them at a party. Cook for another 2 minutes until they start to flirt with the onions.
4. Pour in the tomato sauce, pineapple chunks with juice, beef broth, and soy sauce. Stir like you mean it, then bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 hours. The beef should be tender enough to cut with a spoon, not your willpower.
6. Sprinkle in the sugar, then season with salt and pepper. Give it a taste—adjust the seasoning if it’s not singing to you yet.
7. Let it simmer uncovered for another 10 minutes to thicken the sauce slightly. It should coat the back of a spoon like a good glaze.

Voilà! Your Beef Caldereta with Pineapple is a symphony of flavors—tender beef, tangy pineapple, and a sauce that’s rich with a hint of sweetness. Serve it over steamed rice or with crusty bread to sop up all that goodness. Either way, it’s a dish that promises leftovers won’t be a thing.

Beef Caldereta with Chickpeas

Venture into the heart of Filipino comfort food with this Beef Caldereta with Chickpeas, a dish that’s as hearty as your aunt’s hugs and as vibrant as a summer fiesta. It’s a saucy, savory spectacle that’ll have your taste buds doing the cha-cha!

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (because size matters)
• A splash of olive oil (just enough to make the pan say ‘hello’)
• 1 large onion, diced (no tears, we’re not making a soap opera here)
• 4 cloves garlic, minced (vampires, beware!)
• 1 red bell pepper, sliced (for that pop of color and crunch)
• 1 cup tomato sauce (the saucy backbone of our dish)
• 1 cup beef broth (for that deep, soulful flavor)
• 1/2 cup liver spread (the secret weapon for richness)
• 1 cup chickpeas, drained and rinsed (for a little nutty surprise)
• 2 potatoes, cubed (because what’s a stew without potatoes?)
• 2 carrots, sliced into coins (money can’t buy happiness, but carrots can)
• 1 tsp paprika (for a smoky whisper)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat. When the oil is shimmering like a disco ball, add the beef cubes. Brown them on all sides, about 3-4 minutes per side. (Tip: Don’t overcrowd the pot, or you’ll steam the beef instead of browning it.)
2. Throw in the onion and garlic, sautéing until they’re softer than your favorite pillow, about 2 minutes.
3. Add the red bell pepper, tomato sauce, beef broth, and liver spread. Stir like you’re mixing a potion, then bring to a boil.
4. Reduce the heat to low, cover, and let it simmer for 1.5 hours. The beef should be tender enough to cut with a spoon. (Tip: Stir occasionally to prevent the bottom from burning.)
5. Toss in the chickpeas, potatoes, carrots, and paprika. Cover and simmer for another 20 minutes, or until the veggies are tender. (Tip: The chickpeas add a lovely texture, so don’t skip them!)
6. Season with salt and pepper, then serve hot. This dish is a flavor bomb, best enjoyed with steamed rice or crusty bread to sop up all that glorious sauce.

This Beef Caldereta with Chickpeas is a symphony of textures, from the tender beef to the creamy chickpeas and soft veggies, all swimming in a rich, savory sauce. Try serving it with a side of pickled vegetables for a tangy contrast that’ll make your taste buds sing!

Beef Caldereta with Tomato Sauce

Kick off your culinary adventure with this Beef Caldereta that’s as bold and spirited as your favorite action hero—minus the spandex, thank goodness. It’s a saucy, savory spectacle that’ll have your taste buds doing backflips.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes (because size matters)
• A couple of glugs of olive oil (about 2 tbsp)
• 1 large onion, diced (no tears, just flavors)
• 4 garlic cloves, minced (vampires, beware)
• 1 red bell pepper, sliced (for that pop of color)
• 1 cup tomato sauce (the saucy backbone)
• A splash of soy sauce (about 1 tbsp, for that umami kick)
• 1 cup beef broth (homemade or store-bought, we don’t judge)
• 2 bay leaves (the unsung heroes)
• 1 tsp sugar (to balance the tang)
• Salt and pepper (to make everything right in the world)

Instructions

1. Heat olive oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Brown the beef cubes in batches—don’t crowd the pan, or they’ll steam instead of sear. Tip: Pat the beef dry before browning for a better crust.
3. Remove the beef and sauté onions until translucent, about 3 minutes. Add garlic and cook until fragrant, 30 seconds.
4. Toss in the bell pepper and cook for another 2 minutes, just until it starts to soften.
5. Pour in the tomato sauce, soy sauce, beef broth, and add the bay leaves and sugar. Stir to combine.
6. Return the beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is fork-tender. Tip: Check occasionally and add more broth if it’s drying out.
7. Season with salt and pepper. Tip: Taste as you go—your future self will thank you.

Lusciously tender beef swimming in a rich, tangy tomato sauce, this Caldereta is a hug in a bowl. Serve it over steamed rice or with crusty bread to sop up all that glorious sauce—because wasting it would be a culinary crime.

Beef Caldereta with Red Wine

Kick off your culinary adventure with this Beef Caldereta with Red Wine, a dish that’s as bold and adventurous as your last online dating profile. Perfect for those who like their meals with a side of drama and a splash of sophistication.

Ingredients

• 2 lbs beef chuck, cut into chunks (because size matters)
• A couple of tablespoons olive oil (for that slick move)
• 1 large onion, diced (no tears, we’re not making a soap opera)
• 4 cloves garlic, minced (vampires, beware)
• 1 red bell pepper, sliced (for a pop of color and ego)
• 1 cup tomato sauce (the base of our flavor pyramid)
• A splash of red wine (the secret to sophistication)
• 1 cup beef broth (for depth, like your favorite novel)
• 2 potatoes, cubed (because every hero needs a sidekick)
• 2 carrots, sliced (for a hint of sweetness and health)
• 1 cup green olives (the plot twist)
• 1 tsp paprika (for a little spice in life)
• Salt and pepper to taste (because we’re not savages)

Instructions

1. Heat olive oil in a large pot over medium heat. Once hot, add the beef chunks and brown them on all sides. This is not a tanning session; we’re looking for a deep, rich color.
2. Add the onion and garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes. Tip: Keep stirring to avoid any garlic drama (burning).
3. Toss in the red bell pepper and cook for another 2 minutes. We’re building flavors here, layer by layer.
4. Pour in the tomato sauce, red wine, and beef broth. Stir well to combine. Bring to a simmer, then lower the heat and cover. Let it cook for 1.5 hours. Tip: This is a great time to catch up on your favorite show.
5. Add the potatoes, carrots, green olives, and paprika. Cover and cook for another 30 minutes, or until the vegetables are tender. Tip: The potatoes should be fork-tender, not fork-defiant.
6. Season with salt and pepper. Give it a good stir and taste. Adjust the seasoning if necessary, because you’re the boss of this flavor town.

Presenting a dish that’s rich, hearty, and unapologetically flavorful. Serve this Beef Caldereta with a side of steamed rice or crusty bread to soak up all that glorious sauce. Perfect for impressing dates or pretending you’re on a cooking show.

Beef Caldereta with Chorizo

Alright, buckle up, buttercups, because we’re diving fork-first into a dish that’s like a party in your mouth—Beef Caldereta with Chorizo. Imagine tender beef and smoky chorizo doing the tango in a rich, tomato-based sauce that’s got more layers than your favorite mystery novel.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (because size matters)
• 1 cup chorizo, sliced into little coins of joy
• 1 large onion, diced (it’s the unsung hero of flavor town)
• 4 cloves garlic, minced (no vampire parties here)
• 1 red bell pepper, sliced (for that pop of color and crunch)
• 1 cup tomato sauce (the backbone of our saucy affair)
• 1 cup beef broth (for that deep, soulful flavor)
• 1/2 cup liver spread (trust me on this one)
• 1/4 cup soy sauce (a splash of umami goodness)
• 2 tbsp vinegar (to cut through the richness)
• 1 tbsp sugar (because life’s all about balance)
• 1 tsp paprika (for a whisper of smoke)
• 2 bay leaves (the secret handshake of stews)
• 1 cup green olives (for a briny surprise)
• 1 cup potatoes, cubed (because carbs are life)
• 1 cup carrots, cubed (for a hint of sweetness)
• 2 tbsp cooking oil (to get things sizzling)

Instructions

1. Heat the oil in a large pot over medium heat until it’s shimmering like a mirage in the desert.
2. Brown the beef cubes in batches—don’t crowd the pan, or you’ll steam them instead of searing. We want that gorgeous crust!
3. Remove the beef and in the same pot, sauté the chorizo until it releases its oils and starts to crisp up. That’s flavor gold, right there.
4. Add the onion and garlic, cooking until they’re soft and fragrant. This is the base of our flavor bomb.
5. Toss in the bell pepper, tomato sauce, beef broth, liver spread, soy sauce, vinegar, sugar, paprika, and bay leaves. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours, or until the beef is tender enough to cut with a spoon.
7. Add the olives, potatoes, and carrots. Simmer for another 20 minutes, or until the veggies are tender but still have a bit of bite.
8. Season with salt and pepper if needed, but taste first—those olives and soy sauce pack a punch!

Behold, a stew that’s rich, hearty, and packed with flavors that play together like old friends. Serve it over a mound of steaming rice, or go rogue and scoop it up with crusty bread. Either way, your taste buds are in for a treat.

Beef Caldereta with Mushrooms

Oh boy, are you in for a treat with this Beef Caldereta with Mushrooms—a dish that’s like a warm hug from your Filipino grandma, if your grandma was into bold flavors and tender beef. It’s a saucy, savory masterpiece that’ll have you forgetting all about that sad desk lunch.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes (because size matters)
• A splash of vegetable oil (just enough to make your pan happy)
• 1 large onion, diced (no tears, we promise)
• 4 cloves garlic, minced (the more, the merrier)
• 1 red bell pepper, sliced (for that pop of color)
• 1 cup tomato sauce (the unsung hero of this dish)
• 1 cup beef broth (homemade if you’re fancy, store-bought if you’re human)
• 1/2 cup liver spread (trust us on this one)
• 1 cup mushrooms, sliced (the earthy little gems)
• 2 bay leaves (for that subtle background note)
• 1 tsp sugar (to balance the tang)
• Salt and pepper (the dynamic duo)

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Once hot, add the beef cubes and brown them on all sides. This is where the flavor starts, so don’t rush it!
2. Throw in the diced onion and minced garlic, sautéing until they’re soft and fragrant. If they start to sing (sizzle), you’re on the right track.
3. Add the sliced red bell pepper and mushrooms, stirring them into the mix. Let them get cozy for about 2 minutes.
4. Pour in the tomato sauce and beef broth, then stir in the liver spread until it’s fully dissolved. This is the magic moment when everything comes together.
5. Toss in the bay leaves and sugar, then season with salt and pepper to your heart’s content. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 hours, or until the beef is fork-tender. Patience is key here!
6. Once the beef is tender and the sauce has thickened to your liking, remove the bay leaves. Taste and adjust the seasoning if necessary.

Mmm, the beef should be melt-in-your-mouth tender, with the mushrooms adding a delightful earthiness to the rich, tangy sauce. Serve this over a bed of fluffy rice or with a side of crusty bread to soak up all that glorious sauce. Either way, your taste buds will thank you.

Beef Caldereta with Sweet Potatoes

Kick off your culinary adventure with this Beef Caldereta that’s so hearty, it’ll make your sweet potatoes blush with joy. Imagine tender beef, vibrant veggies, and a sauce so rich, it could run for office—now that’s a dish worth campaigning for!

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes (because size matters)
• A couple of sweet potatoes, peeled and cubed (about 2 cups)
• 1 large onion, diced (no tears, just flavors)
• 4 cloves garlic, minced (the more, the merrier)
• A splash of olive oil (about 2 tbsp)
• 1 cup tomato sauce (the redder, the better)
• 1 cup beef broth (homemade or store-bought, we don’t judge)
• 1 bell pepper, sliced (color of your choice, live a little)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp sugar (to sweeten the deal)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat. Once hot, add the beef cubes and brown them on all sides, about 5 minutes. (Tip: Don’t crowd the pot, or you’ll steam the beef instead of browning it.)
2. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. (Your kitchen should smell amazing right about now.)
3. Pour in the tomato sauce and beef broth, then add the soy sauce and sugar. Stir to combine, then bring to a simmer.
4. Lower the heat to medium-low, cover the pot, and let it simmer for 1.5 hours. (Tip: This is the perfect time to binge-watch your favorite show.)
5. Add the cubed sweet potatoes and sliced bell pepper to the pot. Cover and simmer for another 30 minutes, or until the sweet potatoes are fork-tender. (Tip: If the sauce is too thick, add a little more broth to loosen it up.)
6. Season with salt and pepper to taste, then serve hot. (Because cold Caldereta is just sad.)

Get ready to dive into a bowl where the beef is fall-apart tender, the sweet potatoes are perfectly sweet, and the sauce is a flavor bomb that’ll have you licking the spoon. Serve it over a bed of rice, or go rogue and pair it with crusty bread for a saucy, scoopable experience.

Beef Caldereta with Green Beans

Kick off your culinary adventure with this Beef Caldereta with Green Beans, a dish that’s as hearty as your grandma’s hugs and as vibrant as your favorite summer festival. It’s a saucy, beefy, veggie-packed party in your mouth that’ll have you forgetting all about those sad desk lunches.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes (because size matters)
• A couple of glugs of olive oil (about 2 tbsp)
• 1 large onion, diced (no tears, just flavors)
• 3 garlic cloves, minced (the more, the merrier)
• A splash of red wine (1/4 cup, and yes, you can sip the rest)
• 1 cup beef broth (homemade or store-bought, we don’t judge)
• 1 can (14 oz) tomato sauce (the saucy backbone of our dish)
• 1 cup green beans, trimmed and halved (for that crunch)
• 1 red bell pepper, sliced (color me delicious)
• 1 tsp paprika (for a smoky whisper)
• Salt and pepper (to make everything pop)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it’s shimmering like a mirage in the desert.
2. Add the beef cubes and brown them on all sides, about 3-4 minutes per side. Don’t crowd the pan, or you’ll steam the beef instead of browning it. Tip: Pat the beef dry before browning for a better sear.
3. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 2 minutes. Tip: Keep stirring to prevent the garlic from burning and turning bitter.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
5. Add the beef broth, tomato sauce, paprika, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Tip: Check occasionally to ensure the liquid hasn’t evaporated too much; add a bit more broth if needed.
6. Stir in the green beans and red bell pepper, cooking uncovered for an additional 10 minutes, or until the veggies are tender but still vibrant.

Unleash this Caldereta onto a bed of steaming rice, and watch as the tender beef and crisp-tender green beans dance in a rich, tomatoey sauce that’s bold enough to stand up to the heartiest of appetites. It’s a dish that promises leftovers but delivers empty plates instead.

Beef Caldereta with Peanut Butter

Zesty and bold, this Beef Caldereta with Peanut Butter is like a party in your mouth where everyone’s invited—even the picky eaters. It’s a hearty, comforting dish that’s got a twist you didn’t see coming, making it the star of any dinner table.

Ingredients

• 2 lbs beef chuck, cut into chunks (because size matters)
• a couple of tablespoons of olive oil (for that slick move in the pan)
• 1 large onion, diced (the unsung hero of flavor)
• 4 cloves garlic, minced (vampires, beware)
• 1 red bell pepper, sliced (for a pop of color and sweetness)
• 1 cup tomato sauce (the base of our flavor party)
• 1 cup beef broth (to keep things juicy)
• 1/2 cup smooth peanut butter (the secret handshake ingredient)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp sugar (to balance the tang)
• a splash of vinegar (for a little zing)
• 1 bay leaf (the silent flavor enhancer)
• salt and pepper (because seasoning is key)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it’s shimmering like a disco ball.
2. Add the beef chunks and brown them on all sides, about 5 minutes total. Don’t crowd the pan—give them space to get that perfect sear.
3. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: If they start to brown too quickly, lower the heat.
4. Stir in the red bell pepper, tomato sauce, beef broth, peanut butter, soy sauce, sugar, vinegar, and bay leaf. Bring the mixture to a boil, then reduce the heat to low.
5. Cover and simmer for 1.5 to 2 hours, or until the beef is tender enough to cut with a spoon. Tip: Stir occasionally to prevent sticking and to ensure even cooking.
6. Season with salt and pepper to taste, then remove the bay leaf. Tip: Taste as you go—adjusting the seasoning can make all the difference.

Mouthwatering and rich, this Beef Caldereta with Peanut Butter is a symphony of flavors with a creamy, nutty undertone that’ll have you coming back for seconds. Serve it over a bed of steamed rice or with a side of crusty bread to soak up all that delicious sauce.

Beef Caldereta with Raisins

So, you’ve decided to dive into the world of Beef Caldereta with Raisins, huh? Buckle up, buttercup, because this dish is a rollercoaster of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs of beef chuck, cut into chunks (because size matters)
• A couple of tablespoons of olive oil (for that slick move)
• 1 large onion, diced (no tears, we’re not making a soap opera here)
• 4 cloves of garlic, minced (vampires, beware!)
• A splash of soy sauce (for that umami kick)
• 1 cup of tomato sauce (the redder, the better)
• 1 cup of beef broth (homemade or store-bought, we don’t judge)
• 1/2 cup of raisins (the sweet surprise)
• 1 red bell pepper, sliced (for a pop of color)
• 1 green bell pepper, sliced (because why not?)
• 2 potatoes, cubed (the sturdy backbone)
• 2 carrots, sliced (for that crunch)
• 1/2 cup of green olives (the salty little devils)
• 1 teaspoon of paprika (for a smoky whisper)
• Salt and pepper to taste (but let’s not go wild)

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Once it’s shimmering like a disco ball, add the beef chunks and brown them on all sides. This should take about 5-7 minutes. Pro tip: Don’t crowd the pot, or you’ll steam the meat instead of browning it.
2. Throw in the onion and garlic, sautéing until they’re softer than a pillow fight. About 3 minutes should do the trick.
3. Pour in the soy sauce, tomato sauce, and beef broth, stirring like you mean it. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 hours. The beef should be tender enough to cut with a spoon. Patience is a virtue here.
4. Add the raisins, bell peppers, potatoes, carrots, green olives, and paprika. Stir gently, as if you’re mixing a potion. Cover and simmer for another 20 minutes, or until the vegetables are tender but still have a bit of bite.
5. Season with salt and pepper, but remember, the olives and soy sauce are salty, so taste before you go all in.

Perfectly tender beef, a symphony of sweet and savory with those raisins and olives, and veggies that still have their dignity. Serve this Caldereta over a bed of rice, or for a twist, stuff it into a warm pita and call it a day.

Beef Caldereta with Hard Boiled Eggs

Get ready to dive fork-first into a dish that’s as hearty as it is hilarious—Beef Caldereta with Hard Boiled Eggs. This Filipino classic is like a party in your mouth, where the beef is so tender it practically melts, and the eggs are the unassuming guests that steal the show.

Ingredients

• 2 lbs beef chuck, cut into chunks (because size matters)
• A splash of vegetable oil (just enough to make things slippery)
• 4 cloves garlic, minced (or more, we’re not vampires)
• 1 large onion, diced (tears are optional)
• 2 cups tomato sauce (the ketchup’s sophisticated cousin)
• 1 cup beef broth (for that deep, soulful flavor)
• 1 cup liver spread (the secret weapon)
• 2 bell peppers, sliced (for a pop of color and crunch)
• 2 potatoes, cubed (because what’s stew without potatoes?)
• 2 carrots, sliced into coins (money can’t buy this flavor)
• 1 cup green olives (for a briny surprise)
• 4 hard-boiled eggs, halved (the pièce de résistance)
• Salt and pepper (to make everything right in the world)

Instructions

1. Heat a splash of vegetable oil in a large pot over medium heat. Once hot, add the beef chunks and brown them on all sides. This is where the flavor starts, so don’t rush it.
2. Throw in the garlic and onion, sautéing until they’re softer than your favorite pillow. Tip: Keep stirring to avoid any garlic casualties.
3. Pour in the tomato sauce and beef broth, then stir in the liver spread until it’s fully dissolved. This is the base of your Caldereta, so make it count.
4. Add the bell peppers, potatoes, and carrots. Let them simmer in the sauce until they’re just tender—about 20 minutes. Tip: Cover the pot to keep all the flavors cozy.
5. Toss in the green olives and hard-boiled eggs, heating them through for about 5 minutes. Tip: Add the eggs last to keep them from turning rubbery.
6. Season with salt and pepper to taste, then serve hot. Did you know? The eggs soak up the sauce, making them little flavor bombs.

Dig into this Caldereta and you’ll find the beef is fork-tender, the sauce rich and slightly tangy, and those hard-boiled eggs? They’re the creamy, dreamy finish to every bite. Serve it over steamed rice or with a side of crusty bread to sop up all that delicious sauce.

Conclusion

Zesty and full of flavor, these 19 Spicy Beef Caldereta Recipes are a must-try for any home cook looking to spice up their meal rotation. Each dish offers a unique twist on this beloved classic, promising a delicious adventure for your taste buds. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow food lovers to enjoy!

Bella Bacinos