Kaldereta

Kaldereta is a Filipino meat stew that is typically made with beef, though dishes use goat, lamb, pork, or chicken. The name derives from caldereta, the Spanish term for a stew cooked in a caldero (cauldron), reflecting Spanish influences on Philippine cuisine. Kaldereta is associated with Filipino celebrations and is widely prepared in households and for special occasions.

The meat is usually browned and simmered in a thick, tangy tomato-based sauce enriched with liver pâté or liver spread, onions, garlic, and spices. Many recipes include bay leaves and black pepper, with additional flavorings such as soy sauce, vinegar, or citrus, depending on the region or family tradition. The sauce is designed to be rich and glossy.

Common vegetables and additions include potatoes, carrots, bell peppers, and green olives; some versions also incorporate peas or carrots and pickles for extra texture and tang. Regional variants may adjust the balance of sweetness and acidity or use different meat choices.

Kaldereta is typically served with steamed white rice and is a popular dish for gatherings, holidays, and everyday meals in the Philippines. It reflects the country's tendency to adapt foreign influences into local flavors.