Beef caldereta special

(4.33/5 - 9 votes)

  • Beef Caldereta Special
  • Beef Caldereta Special, Photo 2
  • Beef Caldereta Special, Photo 3
  • Beef Caldereta Special, Photo 4
  • Beef Caldereta Special, Photo 5
  • Beef Caldereta Special, Photo 6
  • Beef Caldereta Special, Photo 7
  • Beef Caldereta Special, Photo 8
  • Beef Caldereta Special, Photo 9
  • Beef Caldereta Special, Photo 10
  • Beef Caldereta Special, Photo 11
  • Beef Caldereta Special, Photo 12
  • Beef Caldereta Special, Photo 13
  • Beef Caldereta Special, Photo 14
  • Beef Caldereta Special, Photo 15
Recipe type:
Main Dish
Number of serving:
2 servings
17 min
Cook time:
45 min
Ready in:
1 h, 2 m
Very Easy


For the meat:
- around 1 ½ kilos of beef cut into bite sizes. Thoroughly washed and drained.
For the marinade:
- 1½ cup sweet tomato sauce (or ¾ cup tomato sauce and ¾ cup sweet style banana catsup),
- 2 pices bay leaves
- ½ cup sweet pickle relish,
- 1 tablespoon white vinegar,
- 1 tablespoon soy sauce,
- 1 teaspoon ground pepper,
- ½ teaspoon cracked whole pepper,
- 1 tsp salt or to taste.

For the sautéing ingredients:
- 1 tablespoon vegetable oil + 2 tablespoons margarine,
- 1 whole garlic, peeled and minced,
- ½ kilo onion, peeled and sliced


Step 1

In a mixing bowl or deep pan place the meat and add all the marinade ingredients. Carefully mix everything until evenly distributed. It is best to do this ahead of the cooking time, with at least an hour marinating, but it's also ok if done right away.

Step 2

In a heavy pan, heat the oil + margarine and sauté the garlic followed by the onion. Continue sautéing until onion is translucent. On top of the garlic and onion, carefully add the meat and all the marinade. Cover and let the liquid to boil. As the meat is heated, it will render its own liquid so you don't have to add water. Not for now.

Step 3

When it boils, stir to blend the garlic and onion below with the meat of top. Lower the heat to the lowest setting possible, just enough for the liquid to gurgle.

Step 4

Cover and be prepared for the slow process of simmering the meat. If the liquid is drying out, you can add hot water or beef broth if you have, one cup at a time.
Check the doneness of the meat and the taste of the slowly thickening sauce. Adjust the level of salt and other seasonings. When the meat is slightly tender, add 1 piece potato, peeled and halves.

Step 5

Meanwhile prepare the final ingredients are: 1 piece bell pepper, thinly sliced, 2 pieces potato peeled and cut into bite sizes, 1 piece carrot, peeled and cut into bite sizes, ¼ cup grated cheddar, 1 small can liver spread and ½ cup pitted green olives.

Step 6

When the halves potato is already cooked and soft enough to make into paste, take it out and put the bite size potato, carrots, sliced bell pepper. In a bowl, mash the halves potato and mix the liver spread. Add about 2 tablespoons of the sauce from the meat and continue mixing into paste-like consistency.

Step 7

When the vegetables are cooked and the meat is fork tender, slowly stir the liver-potato mix. Add the grated cheese and green olives (if using) and continue stirring-simmering for some more minutes. Be careful not to scorch it at the bottom. Transfer in a serving plate and serve with a lot of steamed rice.


Rate this recipe:



This is my second time cooking this recipe! my famiy loved it!
ps. i put a lot of onions into this dish i think that's one of the secrets of a good caldereta! thanks for sharing you recipe!

(0) (0) Abuse

It looks good, I don't know how it taste, hot pepper is missing to make it the real caldereta...


(0) (0) Abuse

Its Good , and i hit 5 stars because u help me about this menu :)

i cooked this recipe
(0) (0) Abuse

Related video

Beef Bourguignon - Video recipe !

Related recipes


Daily Menu

Receive daily menu:

(c) Madeinwork | Privacy Policy

Want to see our latest videos?
Want to see our latest videos?Join us on Facebook, and catch one video recipe a day! You won't ever be out of ideas!