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Cooking Filipino beef stew is now easier with these simple recipes
Food and Drinks

Cooking Filipino Beef Stew Is Now Easier With These Simple Recipes

A hearty beef stew can be found in nearly every country’s cuisine, and the Philippines is no different. Let’s join BestLifeTips to find out different recipes for cooking Filipino beef stew.

Filipino beef stew is a unique savory dish. It has many recipes to cook. Each recipe has its own flavor. Follow BestLifeTips to get these Filipino recipes right now.

Mechado Filipino beef stew

Mechado is the Philippine’s version of the Filipino beef stew with a wonderful depth of flavor that comes from browned garlic, marinated beef, and the complex flavors of patis, or fish sauce.

Beef Mechado Filipino Beef Stew 3 683x1024 1

Source: Lemons and Anchovies


  • 1/2 lbs beef for stew
  • Juice of half a lemon
  • 1/4 cup good dark soy sauce
  • Freshly ground black pepper to taste
  • 3 tbsp canola oil
  • 3 cloves garlic minced or crushed
  • 1 medium onion diced
  • 1 tsp fish sauce (patis)
  • 1 cup tomato sauce
  • 1/2 cups water
  • Several dashes of Tabasco
  • 2-3 cups beef stock
  • 2 bay leaves
  • 1 red bell pepper sliced
  • 2 russet potatoes peeled and cut into 2-inch chunks
  • 2 carrots peeled and chopped in 2-inch pieces
  • Kosher salt
  • Freshly ground black pepper

Cooking method

Step 1: Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.

Step 2: Brown garlic in oil and set aside.

Step 3: Brown beef in batches (if necessary)

Step 4: Return beef to pot, add onions and season with fish sauce.

Step 5: When the onions are wilted, add tomato sauce and water and stir.

Step 6: After about two minutes, add Tabasco, beef stock, 2 tbsp of reserved marinade, bay leaves and bell pepper. Bring it to boil, then lower heat to simmer.

Step 7: Add reserved garlic. Cover the pot with the lid, and let it stew for about 45 minutes to 1 hour, stirring occasionally.

Step 8: When the meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender, about 20 minutes more.

Step 9: Season with salt and pepper to taste. Serve over rice.

Filipino beef stew Caldereta

Beef Caldereta is a mainstay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish.

beef calderata 3a

Source: Kawalingpinoy


For seasoning the beef:

  • 1 kg lbs beef chuck, cut into 4cm cubes
  • 3 tbsp soy sauce
  • 2 tbsp vinegar
  • 4 cloves garlic, finely chopped

For Caldereta sauce and vegetables:

  • 4 tbsp vegetable oil, divided
  • 2 large potatoes, quartered
  • 1 large carrot, peeled and sliced
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 large onion, chopped
  • 3 tbsp tomato paste
  • 2 tomatoes, sliced
  • 2 tsp fish sauce
  • 3 cups beef broth
  • 2 cups water, add more as needed
  • 2 pieces bay leaf
  • 1/4 cup liver spread/paste
  • 2 tsp brown sugar, add more if preferred
  • 3 tbsp pickle relish, optional
  • Worcestershire sauce (can be substituted with liquid seasonings such as Maggi, Knorr, or Braggs Aminos)
  • 1 red chili, optional
  • 1/2 cup grated cheddar cheese
  • Salt and pepper, to taste

Cooking method

Step 1: Combine all the ingredients for seasoning the beef in a large bowl. Toss all together and let it marinate for 15 minutes. Meanwhile, gather and prepare the rest of the ingredients.

Step 2: Heat 2 tbsp oil in a large pot. Stir-fry the carrots and potatoes until lightly brown. Season with salt and pepper. Set aside. Stir-fry the bell peppers until fragrant. Set aside.

Step 3: Remove the beef from the marinade, remove any garlic bits. Reserve the marinade. Add 2 tbsp oil to the same pot over high heat. Sear the beef on both sides until it turns into brown.

Step 4: Move the beef to the side of the pot. Add the onions and cook until softened. Add the tomatoes and tomato paste, stir scraping the pot with a wooden spoon to loosen any browned bits at the bottom. Stir with the beef, then add the marinade and fish sauce. Cover with lid and simmer until fragrant, around 2 minutes.

Step 5: Pour the beef stock, bay leaf, sugar, pickles, liver spread. Cover with a lid. Bring to boil then adjust heat to medium-low. Cook until beef is tender. This could take 1 to 2 hours or longer depending on the thickness of the beef.

Step 6: Add back carrots and potatoes. Cook for 10 mins until tender. Simmer without a lid to thicken the sauce. Add grated cheese and simmer until it has completely melted. The sauce will thicken a bit more.

Step 7: Season with salt and pepper, to taste. Add bell peppers, cook for 1 to 2 minutes. Remove from heat and serve with warm rice.

What part of beef is best for Caldereta?

The best part of beef for Caldereta is chuck beef. It has an acceptable amount of fat and becomes tender and juicy after slow cooking for hours. Beef brisket, beef ribs, and beef shanks also work well.

Filipino beef stew with peanut butter

This is also called Kare Kare (beef stew in peanut butter sauce). Kare Kare is a traditional Filipino dish made with beef oxtail and tripe but can be substituted to any cut of beef. Variety of vegetables are added to this dish with a thickened peanut butter-based sauce.

kare kare1 orig

Source: Asiantoprecipes


  • 2 pounds of oxtail, cut into serving pieces
  • 1 pound of tripe
  • 1 bundle bok choy leaves or pechay, cut into two pieces
  • 1 small banana flower bud, sliced
  • 1 bundle of long beans, cut into 2 inch long.
  • 3 pieces of eggplants, sliced
  • 1 head of garlic, peeled then minced
  • 1 large onion, thinly sliced
  • 1 cup of peanut butter
  • 4 tablespoons of atsuete oil
  • 1/2 cup of shrimp paste
  • 1/2 cup of toasted ground rice
  • 6 cups of water
  • Salt and pepper

Cooking method

Step 1: Boil some water in a small pot. Pour the boiling water over the oxtail and tripe. Drain the water.

Step 2: Place the oxtail and tripe in a stockpot with enough water to cover the meat. Bring to a boil over medium-high heat. Reduce heat to low then simmer for about 60 minutes or until tender.

Step 3: Remove the scums as it rises. When it’s tender, remove the pot from the heat then separate the meat and stock and set them aside.

Step 4: In a saucepan, heat oil and atsuete oil. Sauté the garlic and onion. Add the oxtail and tripe to the pan. Stir while it cooks for about 5 minutes.

Step 5: Pour in 5 to 6 cups of stock, then add the toasted rice and peanut butter. Bring this to a boil and simmer for 15 minutes.

Step 6: Add the eggplant, string beans and banana bud. Let boil for 5 minutes before adding the long beans. Be careful not to overcook the vegetables.

Step 7: Add the bok choy or pechay. Turn off the heat.

Step 8: Salt and pepper to taste. Serve with steamed rice.

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