knorr-filipinio beef kaldereta-590x520
  • 20 Min. Prep
  • 120 Min. Cook
  • 8 Servings
  • 1430 Calories

Tender beef kaldereta slow cooked over 2 hours for a melt-in-the-mouth feel and a taste sensation that evokes fond memories of Filipino fiestas. Learn how to make this traditional dish that’s a staple during special celebrations of all types and sizes.

  • 1/2 lb beef liver (optional)
  • 4 tbsp olive oil
  • 2 large onion, peeled and diced (3 cups)
  • 5 medium size tomatoes, chopped (4 cups)
  • 5 cloves garlic, minced
  • ¼ cup Knorr® Liquid Seasoning
  • 3 1/2 lbs beef round, cut into large chunks
  • 10 bay leaves
  • 5 cups water
  • 1 can liver spread
  • 1 tbsp steak sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp sweet pickle relish
  • ground pepper
  • 2 large russet potatoes, peeled and cut into large chunks (5 cups)
  • 2 medium size carrots, peeled and cut into large chunks. (4 cups)
  • 6 large hot dogs cut into bias
  • 1 large red bell pepper, seeded and cut into strips
  • grated cheese (optional, cheddar or parmensan)



Sauté liver for 5 minutes until cooked through. Set aside to cool. When cool, chop into smaller pieces. Heat oil in a large Dutch oven and then add onions and cook for 3 minutes. Tip in the tomatoes and cook for a further three minutes.


Chuck in the garlic, bay leaves, Knorr® Liquid Seasoning, water, ground pepper, beef, liver spread, cooked liver, steak sauce, and balsamic vinegar. Bring to the boil.


Reduce to a medium heat, cover, and allow to cook for 1½ hours, stirring occasionally.


Add the potatoes, hot dogs, and carrots, then season with salt and pepper. Cover and cook for another 10-12 minutes or until the potatoes are soft.


Turn off the heat, add cheese, and serve with steamed rice. Enjoy with all the family.