Got Beef? This Cheesy Caldereta Recipe Comes with a Spicy Kick

Beyond nourishing and keeping you alive, food comes with a story and a fond memory. That’s what makes each dish special. It’s something you have on sad days or happy days. Comfort food, for one, usually comes in two forms: a dish you’d often have growing up, or a dish that warms you up—like stew. Eli Candelaria (IG: @elicooksandeats) shares his mom’s recipe for Beef Caldereta, and this hearty stew comes with a twist— a cheesy base and a spicy finish!

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It’s been quite a while since I posted anything in this foodie account. The nationwide lockdown has not given me an opportunity to go on a food trip as of late, so home cooked meals will be posted for now. This one is a recipe by my mother. Beef Caldereta has always been a certified comfort food, and this one is made even better with lots of cheese and chilis to give it a spicy, addicting kick. Thankfully, my mother is not selfish with her recipe and is open to sharing it. Since anyone has their own “kung-fu” in cooking caldereta that appeals to them. Mom’s Cheesy, Spicy Beef Caldereta Ingredients: 1.5 kg beef kalitiran or kamto, cut into cubes – marinated in calamansi, black pepper ground and soy sauce overnight 1 1/2 packs tomato sauce 1 tbsp tomato paste 1 small bottle pickle relish 3/4 can liver spread 1 small bottle pitted olives Potatoes and carrots – up to you how many u want, cut into cubes 1 cube beef Bouillon 2 pcs bay leaves 3 pcs sili labuyo minced 1 bar quickmelt cheese, grated Salt, pepper to taste Procedure: Fry potatoes and carrots. Set aside. Fry a little bit the beef cubes. Set aside. Sauté onions and garlic and put back beef cubes. Put water, tomato sauce, bay leaf and boil till tender. Add tomato paste, bouillon, pickle relish, liver spread. Add olives. Also bell pepper pala. Hehe and the sili labuyo. Boil again. Once it thickens, add the cheese. And there you have it! #beefcaldereta #homecooking #elicooksandeats

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Cheesy and Spicy Beef Caldereta Recipe



  • 1 and 1/2 kilos of beef kalitiran or kamto, cut into cubes
  • Calamansi juice
  • Ground black pepper, to taste
  • Soy sauce


  • 1 and 1/2 packs of tomato sauce
  • 1 tbsp of tomato paste
  • 1 small bottle of pickle relish
  • 3/4 can of liver spread
  • 1 small bottle of pitted olives
  • Potatoes and carrots, diced (add as much as you want)
  • 1 cube of beef bouillon
  • 2 bay leaves
  • 3 pieces of sili labuyo, minced (you can lessen or add, depending on how spicy you want it to be)
  • 1 bar of Quickmelt cheese, grated
  • Salt and pepper, to taste


  1. Fry your potatoes and carrots in an oiled pan over medium heat. Remove them from the pan and set them aside.
  2. In the same pan, add oil and fry your beef cubes until browned. Remove and set aside.
  3. Sauté your onions and garlic in the same pan. Once fragrant, return your cooked beef cubes, potatoes, and carrots. Add your water, tomato sauce, and bay leaf. Bring to a boil and lower the heat when your meat is tender.
  4. Add tomato paste, beef bouillon, pickle relish, and liver spread. Mix until well-combined, then add olives, bell peppers, and minced chili.
  5. Raise the heat and bring to a boil while stirring. Once the sauce thickens, add the cheese and mix. Serve with steaming white rice and enjoy!

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