September 24, 2009




2 tbsp olive oil
2 lbs top sirloin or stewing beef cut into cubes
4 pcs bay leaves
1/4 tsp peppercorn
3 cloves garlic, chopped
1 medium onion, chopped
1 500 gm can of stewed tomatoes
2 pcs medium potatoes, peeled and cut into wedges
2 pcs medium carrots, cubed
1 tsp sugar
about 200 gms of olives
about 100 gms green peas
2 red bell pepper, chopped
salt or soy sauce to taste
2 tbsp liver spread

Heat oil in a saucepan. Add beef and saute until brown. Add the bay leaves, peppercorn, garlic, onions, and bell pepper. Cook for about 2 minutes, stirring occasionally. Add about 3 cups water, and stewed tomatoes. Cover pan and let boil. Lower the heat to a minimum and simmer for about two hours or until beef is tender.

Once beef is tender, add potatoes and carrots and simmer for about 10 minutes. Add sugar, olives, green peas and liver spread. Add salt or soy sauce to taste. You may add red hot chili peppers if you want it spicy. Serve hot. Tastes even better the next day.

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One response to "BEEF CALDERETA"
March 23, 2011

Got to work on my beef caldereta too at long last! Whew, it’s not as hard as I think, plus it’s super yummy too! Here’s my version

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