Filipino Goat Stew Caldereta with Tomatoes and Olives

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Filipino Caldereta is a rich, tangy tomato-based goat stew celebrated for its deep flavor and gentle heat. Tender bone-in goat meat simmers in a thick sauce built on tomato sauce, savory liver spread, bell peppers, potatoes, and olives. It is the centerpiece of family gatherings and holiday spreads across the Philippines.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 7 gSugar
• 46 gProtein
• 880 mgSodium
• 910 mgPotassium
• 75 mgCalcium
• 5.5 mgIron
• 48 mgVitamin C
• 3850 mcgVitamin A

Ingredients

For the stew base

• 2.5 lb bone-in goat meat, cut into 1.5-inch pieces
• 2 tablespoons canola oil
• 1 large yellow onion, finely chopped
• 6 garlic cloves, minced
• 2 tablespoons Filipino fish sauce (patis)
• 1 cup tomato sauce
• 1 cup beef broth
• 2 dried bay leaves
• 1 teaspoon whole black peppercorns

For the vegetables and finishing

• 2 medium Yukon gold potatoes, peeled and quartered
• 2 medium carrots, peeled and cut into 1-inch chunks
• 1 red bell pepper, seeded and sliced into strips
• 1 green bell pepper, seeded and sliced into strips
• 3 long green chilies (siling haba), sliced lengthwise
• 1/2 cup pimento-stuffed green olives, drained
• 3 tablespoons beef liver spread (Reno-style)
• 1 tablespoon Filipino banana ketchup (optional, for color)
• 2 green onions, sliced for garnish

Directions

1. Pat the goat meat dry with paper towels and season lightly with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat and brown the goat pieces in batches for about 6 minutes total, turning to sear all sides; transfer to a plate.
2. Reduce the heat to medium and add the onion to the same pot. Cook for 4 minutes until softened, then stir in the garlic and peppercorns and cook 30 seconds until fragrant. Pour in the fish sauce and scrape up any browned bits on the bottom.
3. Return the goat to the pot along with the tomato sauce, beef broth, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 75 minutes until the goat is fork-tender.
4. Add the potatoes and carrots, cover, and continue simmering for 15 minutes until the vegetables are just tender.
5. Stir in the liver spread, bell peppers, chilies, olives, and optional banana ketchup. Simmer uncovered for 10 minutes to thicken the sauce and meld the flavors.
6. Taste and adjust seasoning with more fish sauce or salt. Discard the bay leaves, sprinkle with green onions, and serve hot with steamed jasmine rice.

Cook’s Notes

• Goat shoulder or leg cuts work best; bone-in pieces add significantly more flavor to the sauce.
• Browning the meat in small batches is essential for deep color and a non-watery stew.
• Liver spread is non-negotiable for authentic caldereta flavor; it adds the signature savory richness and slight thickening.
• Use canned tomato sauce (like Del Monte Filipino-style) rather than tomato paste for the correct tang and consistency.
• For extra heat, add 2 chopped labuyo or Thai bird chilies with the bell peppers.
• Caldereta tastes even better the next day once the flavors have had time to settle and deepen.
• Choose waxy potatoes so they hold their shape during the long simmer.

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