Smoked Beef Caldereta Stew

Cook Time

240 Mins

Cooking Method






Prep Time

15 Mins




1/2 cup Cheddar Cheese, Grated

2 lbs, cut into 1 1/2" cubes Chuck Roast

4 Garlic Cloves, chopped

1 tsp Kosher Salt

2 tbsp Olive Oil

2 Large Yukon Gold Potatoes

5 chopped Serrano Peppers

2 tbsp Tomato Paste

2 cups Tomato Sauce

2 cups Water

Cooking Instructions

Switch up your traditional beef stew with this flavorful Smoked Beef Caldereta Stew. A popular Filipino dish served during special occasions and holidays, Caldereta is made with smoky chunks of chuck roast simmered in a bold and spicy tomato, onion, and pepper sauce. The stew gets extra richness and flavor from added cheese and liver. Cooked on the Pit Boss Platinum Series Lockhart Grill, this hearty stew can be a great alternative holiday dinner.  

Wood Pellet Recommendation 

The spicy aromas of Mesquite Hardwood will go together nicely with this hearty beef recipe.  

  1. Place beef in a cast iron skillet, then transfer to smoking cabinet. Make sure that the sear slide and side dampers are open, then increase temperature to 375°F, to ensure the cabinet maintains temperature between 225°F and 250°F (If you’re cooking on a different Pit Boss Pellet Grill, set the temperature to 225°F).
  2. Smoke beef for 1½ hours, then turn cubed beef, and smoke an additional 1½ hours.
  3. Place cast iron Dutch oven on the grill, over flame. Add olive oil, potatoes, and carrots. Cook for 3 to 5 minutes, stirring occasionally. Then add leeks and garlic and cook for 2 minutes, until fragrant.
  4. Remove skillet from smoking cabinet and add beef pieces to potato mixture.
  5. Add tomato sauce, tomato paste, water, and serrano peppers. Bring to a boil, then cover with lid. Set temperature to 275°F, and allow stew to simmer for 1 hour, until beef and potatoes are tender.
  6. Add liver and cheese, and gently stir to combine, until the sauce thickens and cheese has melted.
  7. Add bell peppers and olives. Stir, cover and cook an additional 2 minutes. Season with salt, and serve hot.

Special Tools

  • Cast Iron Skillet
  • Dutch Oven

Bigger. Hotter. Heavier. Tip

For smokier flavor, smoke the peppers, garlic, carrots, and potatoes for 1 - 2 hours on Smoke mode before chopping them up.

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