Beef Caldereta sa Gata—Spicy Creamy Feast
Chef RV Manabat (adapted by JojoM)
Ultra-tender beef caldereta simmered in coconut milk with chilies, cheese, potatoes, and eggs for a rich, spicy Filipino fiesta stew.
Beef Caldereta sa Gata
Tender beef cubes slowly simmered in creamy coconut milk, fragrant aromatics, and fiery siling labuyo, finished with melty cheese and hard-boiled eggs—this is caldereta leveled up with gata!
Why You'll Love This Version
If your family’s tired of the usual caldereta, this version adds new depth with coconut milk. The result? A thick, rich stew that’s both comforting and exciting. Perfect for potlucks or Sunday feasts!
Key Ingredients
Beef kenchi – Perfectly suited for long simmering, this cut turns buttery tender while still holding its shape.
Coconut milk – This replaces liver spread or evaporated milk for richness without heaviness.
Siling labuyo – Whole or sliced, these add bold heat that contrasts beautifully with the creamy base.
Cheese + hard-boiled eggs – The Filipino fiesta signature! Melted cheese adds umami while the eggs make it feel special.
Cooking Tips
- Use beef with fat. Don’t go lean—fat helps the beef stay moist during long simmering.
- Fry the potatoes first. This prevents them from disintegrating and adds flavor.
- Add the vinegar last. Just a splash at the end balances the richness and improves shelf life.
Shortcuts & Variations
- Use a pressure cooker to speed up tenderizing the beef. After that, finish it in a wide pan to reduce the sauce and layer in the eggs and cheese.
- Swap in pork shoulder or chicken thighs for faster versions.
Storage & Reheating
This dish keeps beautifully in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.
What to Serve With
- Plenty of steamed rice—you’ll want every drop of sauce.
- A crisp green mango salad or ensaladang talong to contrast the richness.
User Reviews
“Ginawa ko kagabi kasi nagsawa na daw sila sa usual caldereta—lahat tahimik sa lamesa kasi abala sa pagkain!” — Liza
“Same flavour, mas mabilis. New pulutan favourite namin.” — Mark
“Mas gusto namin ito kaysa sa plain caldereta—parang fiesta kahit weekday lang.” — Ana
“Super lambot ng beef at makapal ang sauce, sakto sa extra rice.” — RJ
Frequently Asked
Can I use pork or chicken instead of beef?
Yes! Pork shoulder or belly and chicken thighs both work well. Just brown them first and shorten the simmering time—45–60 minutes for pork, 25–35 for chicken.
Make it for your next salu-salo or when you want something indulgent. This Caldereta sa Gata will be the star of your Filipino feast.
Beef Caldereta sa Gata—Spicy Creamy Feast
Chef RV Manabat (adapted by JojoM)Ultra-tender beef caldereta simmered in coconut milk with chilies, cheese, potatoes, and eggs for a rich, spicy Filipino fiesta stew.
Tools Used
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Ingredients
Beef & Aromatics
Simmering Liquid
Veggies, Spice & Finish
Instructions
Brown the Aromatics & Build the Base
- 1
Pat the beef cubes dry with kitchen paper so they brown nicely later.
- 2
Heat the oil in a large heavy pot over medium heat. Sauté the garlic until lightly golden, then add the onions and minced bell pepper and cook until softened.
- 3
Stir in the chopped tomatoes and cook until they break down and become saucy.
- 4
Add the tomato paste and paprika and cook for 1–2 minutes to remove the raw taste.
Sear the Beef & Add the Coconut Broth
- 1
Add the beef cubes to the pot and toss until lightly browned on the outside.
- 2
Season with fish sauce and add the bay leaves, whole peppercorns, and bruised lemongrass stalks.
- 3
Pour in the water and about 3 cups of the coconut milk, reserving the last cup for later. Add the beef broth cube if using and stir.
- 4
Bring to a gentle boil, then reduce the heat to low, cover tightly, and simmer for 1½–2 hours or until the beef is very tender. Check occasionally, making sure the meat stays mostly submerged, adding a little water if needed.
Cook the Veggies & Thicken the Sauce
- 1
While the beef simmers, pan-fry or lightly brown the potato chunks in a separate pan for extra flavour and better texture.
- 2
Once the beef is tender and the sauce has reduced, stir in the potatoes and carrots. Simmer for 10–15 minutes or until the vegetables are almost cooked through.
- 3
Pour in the remaining 1 cup of coconut milk and simmer uncovered until the sauce reaches your preferred thickness.
- 4
Season to taste with additional salt, ground black pepper, and sugar to balance the flavours, then splash in the coconut or cane vinegar.
Finish with Cheese, Eggs & Chillies
- 1
Add the sliced bell peppers and bird’s eye chillies. Simmer for 3–5 minutes until the peppers are just tender but still vibrant.
- 2
Stir in the grated cheese until melted into the sauce and gently nestle the hard-boiled eggs into the pot.
- 3
Discard the lemongrass and bay leaves. Turn off the heat and garnish with chopped parsley or spring onions.
- 4
Serve hot with plenty of steamed rice, making sure each plate gets beef, potatoes, egg, and lots of creamy, spicy sauce.
Comments & Reviews
RJ
11/14/2025
Perfect yung tip na huwag madagdagan ng tubig basta naka-low lang ang apoy. Super lambot ng beef at makapal ang sauce, sakto sa extra rice.
Ana
11/14/2025
Medyo binawasan ko lang ang sili para sa kids, pero grabe pa rin sa sarap. Mas gusto namin ito kaysa sa plain caldereta—parang fiesta kahit weekday lang.
Mark
11/14/2025
Ginamit ko pressure cooker for the beef tapos nilipat ko sa kawali to finish with the cheese and eggs. Same flavour, mas mabilis. New pulutan favourite namin.
Liza
11/14/2025
Ginawa ko kagabi kasi nagsawa na daw sila sa usual caldereta—lahat tahimik sa lamesa kasi abala sa pagkain! Ang sarap ng creamy gata sauce.
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Nutrition Facts
Serving Size: 1 portion (about 350g with sauce)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
