Kaldereta with Peanut Butter

Kaldereta with Peanut Butter is a type of Kaldereta where beef, potatoes and carrots is slowly cooked in chillies, tomato and peanut butter sauce.


I never tried adding peanut butter with my Kaldereta, it never even crossed my mind until one of my Filipino colleage asked me if I put peanut butter when I prepare one. That question sparked curiosity and the weekend after that disucssion I cooked our Kaldereta with peanut butter and boy it was phenomenal.

I kept quiet and never told my wife and daugther this small change but I can see from their faces they liked this more than usual, my daughter also had this confused look when she took her first bite unitl I unveiled it to them. They both said “I knew it, something has changed, and it was for the better”. My daughter at first even thought of it as a Kare Kare but its with tomato sauce and she was right it was quite a fusion of the two dishes, its like a Kare Kare Kaldereta and it was amazing. From now on I will be preparing my Kaldereta like such and most probably I will rename it as Kare Kareldereta.

How about you have you tried preparing you Kaldereta like this? Or do you have another secret ingredient that you can suggest?

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Kaldereta with Peanut Butter 1

Kaldereta with Peanut Butter

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Kaldereta with Peanut Butter is a type of Kaldereta where beef, potatoes and carrots is slowly cooked in chillies, tomato and peanut butter sauce.


  • 1 kg beef ribs, stewing beef or mutton, cubed
  • 2 pcs medium potatoes, cubed and deep fried
  • 2 medium carrots, cubed
  • 1 large red capsicum, sliced
  • 1 large can tomato puree
  • 3 tbsp tomato paste
  • 2 heaping tbsp peanut butter
  • 24 red birds eye chillies, sliced
  • 3 cups beef stock
  • 3 pcs bay leaves
  • 1 red onion, chopped
  • 6 cloves garlic, minced
  • black pepper
  • salt
  • oil


  1. On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.
  2. Place onions on the pot and sauté until soft.
  3. Add beef / mutton and brown on all sides.
  4. Add beef stock and bay leaves, bring to a boil.
  5. Add the tomato puree and carrots then simmer for 1½ hour in very low heat or until meat is tender, add water if needed.
  6. Add peanut butter then continue to simmer for 15 more minutes.
  7. Add tomato paste, bird’s eye chillies and capsicum then simmer for additional 15 minutes.
  8. Att the potatoes then season with freshly ground pepper and salt. Top with the fried garlic then serve.




7 Responses

  1. mjskitchen says:

    I’ve had beef with peanut butter only once and loved the resulting flavor. This recipe looks quite delicious!

  2. Philline says:

    You can add peanut butter to your mechado too, that’s what i do and deliciously terrific!

  3. Jeje says:

    Cooked this for the first time tonight and my hubby (who is fussy) loved it! Thank you so so so much for posting this recipe. 🙂

  4. Ricardo Trivino says:

    You can add green olives and Worcestershire sauce to add more boost to your awesome recipe 🙂

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