February 12, 2014
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Hubs and I were suddenly craving for Beef Caldereta, so this was what we had for supper last night.


Beef Caldereta


  • 1 lb. beef, cut into cubes
  • 1 cup vegetable oil
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1 tsp. chili flakes (optional)
  • 4 cups water
  • 1 cup tomato sauce
  • 1/2 cup liver spread
  • 3 pieces bay leaf
  • 1 cup potatoes, quartered
  • 1 cup carrots, sliced
  • 2/3 cup green olives
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup cheese, grated
  • salt and pepper, to taste


  1. In a large pan, heat oil. Fry the potatoes and carrots until color turns light brown. Remove and set aside.
  2. Add beef to the pan; sear for a few minutes until lightly brown. Remove and set aside.
  3. Using the same pan, sauté the garlic and onions until translucent. Add chili flakes. Return beef and accumulated juices to pan. Stir-fry for a few minutes. Add water, tomato sauce, liver spread and bay leaf; stir to combine. Bring to a boil then simmer, about an hour or until meat is tender.
  4. Add potatoes, carrots, grated cheese and green olives; simmer for another 6 to 8 minutes. Season salt and pepper to taste. Add bell peppers, cook for 2 minutes more.
  5. Transfer to a serving bowl. Serve hot steamed or garlic fried rice.

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