Beef Caldereta with Cheese

Another variation of the beef caldereta is the beef caldereta with cheese. Of course the obvious ingredients here is cheese, in fact, quick melt cheese is used. But I think ordinary cheese would suffice in cooking this caldereta because it will melt anyway when you cook it. And another ingredient here not usually found in most local caldereta dish are olives. You can omit it anyway if that seems to be an overkill or too expensive. You can replace it with sliced pickles because the sour and sweet taste is almost identical. And the caldereta dishes that my wife is cooking always have pickles which enhances the taste.

Beef Caldereta with Cheese: A Cheesy Twist to a Beloved Family Classic

When I think of Sunday lunches at home, one dish that always brings a flood of memories is beef caldereta with cheese. It’s the kind of dish that demands to be shared — rich, flavorful, and a true centerpiece on the dining table. My earliest memory of it involves my Uncle Boy, who used to tell us stories about how his caldereta recipe was inspired by a trip to Batangas, where he discovered the magic of adding quick-melt cheese. At first, I was skeptical, but as soon as I took my first bite, I understood why this twist became his secret weapon.

What Makes Beef Caldereta with Cheese Special

Caldereta, derived from the Spanish word caldera, meaning “cauldron,” is a beloved Filipino stew that’s often reserved for special occasions. Traditionally, the dish is made with goat meat, but beef has become the more popular choice for its tenderness and versatility. While the usual caldereta shines with its medley of tomato-based sauce, liver spread, and vegetables, adding cheese takes it to a whole new level.

The cheese not only thickens the sauce but also adds a creamy, slightly tangy layer of flavor that balances the richness of the stew. My cousin Grace once joked that it’s like giving caldereta a “hug in a bowl,” and honestly, she’s not wrong.

The Role of Quick-Melt Cheese in Beef Caldereta with Cheese (Or Any Cheese You Have!)

Quick-melt cheese is a go-to ingredient in this recipe because of its creamy consistency and mild taste, but don’t worry if you don’t have it on hand. My Aunt Linda, who swears by this dish for family reunions, uses regular cheddar instead. She always says, “Cheese is cheese; it’ll melt if you stir it with enough love!” And she’s absolutely right. What matters is how the cheese blends with the other flavors, creating a sauce that clings beautifully to the tender chunks of beef and vegetables.

A Surprising Addition: Olives or Pickles?

One thing that sets my mom’s version of beef caldereta with cheese apart is her inclusion of pickles instead of olives. While olives bring a briny, slightly bitter taste that enhances the dish, pickles offer a sweet-and-sour tang that makes the flavors pop. This tweak, she says, was born out of practicality during her younger years in the province when olives weren’t as easy to find. To this day, it’s a flavor profile I associate with childhood birthdays and festive gatherings.

Cooking Tips for Beginners

Cooking caldereta might seem intimidating, but it’s more forgiving than you think. The key to success lies in the layering of flavors.

Start by browning the beef to lock in its juices. This step may seem minor, but it’s crucial for developing that deep, savory base. My Lola Mila used to say that the sizzle of the beef is the sound of flavor being sealed in.

When simmering the meat, patience is your best friend. Tenderizing the beef takes time, but the wait is worth it. Adding bay leaves while it cooks lends a subtle, earthy aroma that ties everything together.

Another game-changer is the liver spread. It gives the sauce a luxurious depth and a slight hint of umami. Some even add a touch of peanut butter to enhance the creaminess, a tip I learned from a friend in Cavite who swears by it as her “not-so-secret” ingredient.

Finally, the addition of cheese should be the crowning glory. Grate it directly into the pot and stir continuously to avoid lumps. This technique ensures that the cheese melts evenly into the sauce, creating that velvety texture we all crave.

A Nostalgic Feast

Every time I cook beef caldereta with cheese, I’m reminded of the joy of sharing a meal with loved ones. There’s something deeply comforting about the way the sauce coats every piece of meat and vegetable, the way the cheese melts into the sauce, and how each bite feels like a celebration of Filipino flavors.

Even if you’re new to cooking, don’t hesitate to try this dish. It’s a recipe that allows room for personal touches—be it adding olives, pickles, or even extra cheese. My sister Anna once went overboard with the cheese, and we didn’t complain; the gooier, the better!

The Heart of Filipino Cuisine

Beef caldereta with cheese is more than just a stew; it’s a reflection of how Filipinos embrace culinary innovation while holding onto tradition. Whether you’re making it for a special occasion or simply to elevate your weekend dinner, this dish promises to bring warmth and joy to your table.

So the next time you’re looking for something hearty and indulgent, give this recipe a try. Who knows? You might just create your own family tradition, one cheesy spoonful at a time.

Want to try another version of beef caldereta? Check this beef caldereta with beer!

Print Recipe

5 from 1 vote

How To Cook Beef Caldereta with Cheese

Another variation of the beef caldereta is the cheesy beef caldereta. Of course the obvious ingredients here is cheese, in fact, quick melt cheese is used.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Keyword: beef caldereta, beef caldereta with cheese, kalderetang baka

Servings: 6 servings

Calories: 410kcal

Author: Manny

Ingredients

• 3/4 kilo beef sirloin or briskets (or caldereta cut beef cubes) sliced into cubes
• 5 cloves garlic minced
• 1 pc onion minced
• 7 to 10 cups water
• 1/2 Tbsp. salt
• 1 tsp. ground pepper
• 2 pcs bay leaf
• 2 Tbsp. tomato paste
• 2/3 cup tomato sauce
• 2 pcs birds eye chili or siling labuyo chopped (optional)
• 2 Tbsp. peanut butter (optional)
• 1/2 cup liver spread
• 3/4 cup quick melt cheese grated
• 2 pcs bell peppers sliced into strips
• 1 pc carrot sliced
• 1 pc large potato sliced

Instructions

How To Cook Beef Caldereta with Cheese

• Heat oil in a pan and fry potatoes and carrots until brown. Set aside.
• Add in beef and fry until brown. In the same pan reduce oil to 2 Tbsp. and saute garlic and onion until fragrant.
• Add the beef and stir for a few seconds. Pour water, salt, pepper and bay leaf. Simmer until meat is tender.
• Add in tomato paste, tomato sauce, chili, liver spread and peanut butter and cook for 5 minutes while stirring continuously to avoid lumps.
• Add in grated cheese, carrots and potatoes, bell peppers and simmer for another 5 minutes.
• Serve hot.

Video

Notes

Cooking Tips of Beef Caldereta with Cheese:

1. Cheese Selection: When making Beef Caldereta with cheese, opt for a good-quality cheese that melts well, such as quick melt cheese or cheddar. The cheese's melting ability is crucial to achieving the creamy texture that characterizes this dish.
2. Simmer for Flavor: Allow your Beef Caldereta to simmer for an adequate amount of time after adding the cheese, carrots, potatoes, and bell peppers. This extended simmering period allows the flavors to meld, resulting in a richer and more flavorful dish.
3. Spice Control: Adjust the level of chili according to your spice preference. Be mindful that the chili can significantly impact the dish's heat, so add it gradually, tasting as you go to find the perfect balance between the rich cheese and the spicy kick.