Beef Kaldereta

Beef Kaldereta has been a staple ulam in our tables. Along with Menudo, Kaldereta is always served in birthdays and other special occasions. This dish has Spanish influence and there many versions of it all across the country. Almost everything can be cooked as Kaldereta, from beef to goat to chicken and even fish. I tried several versions but what I liked the most is the beef and goat kinds. This recipe I got from my lola and I must say, it's close to perfection. I have made some modifications to it like adding cheese and using olive oil to further enhance the taste. You can also add chilies or omit it if you're not a fan of spicy foods.

Beef Kaldereta


What you'll need: 
1 kilo beef or goat meat, cubed and pre-boiled in water until tender
1 1/2 cups tomato sauce
1 cup potatoes, cubed and fried until golden
1 cup carrots, cut into cubes
1/2 frozen green peas
1/2 cup red and green bell peppers, cut into wedges
1/2 liver spread
1/2 cup red and black olives
1/2 cup cheese, grated
1/4 cup red chilies, chopped (optional)
2 pcs bayleaf
1 tsp sugar
1 tbsp soy sauce
1 large onion, chopped
4 cloves garlic, minced
olive oil

How to:
1. Sauté onion and garlic in that order in olive oil until it caramelizes.
2. Add pre-cooked meat and bayleaf.
3. Stir in tomato sauce and soy sauce. Simmer for 5 minutes.
4. Next, add carrots, liver spread and sugar. Cook until carrots are tender.
5. Add all remaining ingredients and simmer for 5 more minutes.
6. Season with salt & pepper according to taste.
7. Enjoy! Serve with steamy rice.