Beef Caldereta (Beef Stewed in Tomato Sauce)

My Husband is a carnivore.  He just loves beef!  If we’re going to eat buffet, he’s going to head to the carving station first if he can help it.  Last Friday, I decided to make him  beef caldereta (beef stewed in tomato sauce).  It’s been a very long while since I made this dish for him.

I’m not an expert cook.  As always, I googled recipes for beef caldereta.  I wasn’t surprised that there are so many variations in the ingeridients as well as the procedures in cooking caldereta.  In the end, I simply made do with the ingredients I had on hand and cooked it my way.  Here’s a photo of my caldereta…

The color resembles that of kare-kare.  Hahaha!  But the taste is undeniably caldereta!  Sauce pa lang, ulam na! Promise!


beef cut into cubes

2 potatoes, quartered

red bellpepper (I used only half of a really big bellpepper)

1 medium onion, chopped

4 cloves garlic (we love garlic!)

1 can of liver spread

1 small can of tomato sauce

salt and pepper

optional: chilli peppers

1. Boil the beef in about 4 cups of water until tender.

2. Saute the garlic and onion in a bit of oil.  Add the potatoes, carrots, bellpeppers, beef and broth.  Simmer for for 10 minutes.

3.  Add the tomato sauce and simmer until the potatoes and carrots are tender.

4.  Add the liver spread to thicken the sauce.

5.  Add the chilli peppers if you’re using some.

6.  Season with salt and pepper.

7.  If the sauce becomes too thick, add a little bit of water.

8.  Serve with hot steaming rice!

Hubby and I just used Tabasco sauce to add some spice to the calderetta.  I can’t put chilli pepper in the dish because our 4-year old daughter will be eating it, too.  She’s just beginning to appreciate the goodness that is spicy food. ;)

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