Beef Caldereta

This dish is the epitome of comfort. It reminds me of our old Christmas’ when all the Lolas cooked and this may be my favorite dish from those days. I left out the olives because the kids weren’t into them but if you don’t have picky eaters, don’t leave them out.

Beef Caldereta

  • 2 lbs beef stew meat cut into 2” cubes
  • olive oil
  • salt
  • 1 small yellow onion, diced
  • 2 handfuls of baby carrots
  • 4 medium red potatoes, peeled and cut into quarters
  • 1 can tomato sauce
  • 2 cups beef broth
  • 2 TBSP tomato paste
  • 4 bay leaves
  • 4 cloves garlic, minced
  • 1 can deviled ham
  • 1 sugar cube (if your sauce needs it)
  • 1 red bell pepper, cubed
  • 1 cup small green olives

Add olive oil to large pot and heat over medium heat. Season beef with salt. Add beef in phases and brown. Don’t over crowd the pan. Once browned on all sides, remove and dry aside.

In the same pot you browned the beef (which is now removed), add the potatoes and carrots for a nice browning. They won’t be cooked. Set aside.

Again in the same pan, which should now have yummy browned bits on the bottom, add onions and cook until almost done. Add garlic and cook until fragrant. Add paste and cook for a min. Then add sauce, broth, bay leaves, and beef back to the pot. Make sure beef is covered. If not, add more broth or water.

Simmer on low for 2-3 hours or until the beef is just nearly falling apart. At this point, add the potatoes and carrots and Cook for 10 mins. Then add the deviled ham, olives and bell peppers. Taste to see if you need the sugar cube. Add now if you’d like. Cook for another 10 mins.

Serve with rice.

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