Chunks of beef stewed in tomato sauce and coconut milk for hours. Serve with steamed rice for a truly comforting meal.
I can’t believe March is coming to an end.
It’s been a slow-moving month for me as I felt that I mostly stayed at home, had naps, and watched Ru Paul’s Drag Race. Aside from that I can’t remember anything else that happened for the past three weeks! No joke.
Yesterday was Ykaie’s Recognition Day. She received a medal for being first place at the MTAP Math Challenge. Yeah, it was a small award but I’m a proud mommy. I wasn’t as smart as she is growing up. I just blended in the crowd and was almost invisible.
It’s these kinds of moments that I’m thankful that I work at home because I get to take really good care of her and guide her. And it’s something I want to do for my family ever since, to be able to be there for them whenever they need me. To shower them with love and care….
One of the best ways I do that is prepare them comforting meals like Beef Caldereta.
Ykaie has grown fond of this dish because she loves the flavorsome gravy that comes with her beef which she pours over her hot steaming rice. I was actually surprised when she asked me to teach her how to cook Caldereta.
It’s Holy Week Next week and I’m planning my menu of veggies and fish.
How’s March coming along for you?
- 1 kilo beef kenchi or stewing beef, cut into cubes
- 5 cloves garlic, minced
- 1 large onion, chopped
- 5 tbsp cooking oil
- 2 cups water
- 1½ cup tomato sauce
- ½ cup liver spread
- 2 cups coconut milk
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 cup pitted black olives
- 2 pcs potatoes, cut into pieces.
- 1 large carrot, cut into pieces
- 2 tbsp fish sauce
- pepper to taste
- bird's eye chili (optional)
- Heat oil in a pot. Fry potatoes and carrots until cooked. Remove from pan and set aside.
- In the same pan,sauté garlic and onion until onion becomes translucent.
- Add beef and brown on all sides.
- Add water and bring to a boil.
- Pour in tomato sauce and half the coconut milk. Mix well. Bring to a boil and simmer in very low heat for 1½ hours until beef becomes very tender. Add water if needed.
- Add liver spread and the rest of the coconut milk. Simmer for an additional 15 minutes.
- Add fish sauce, potatoes, carrots, black olives, and bell pepper plus pepper to taste.
- Add chopped bird's eye chili if you like it spicy. Simmer for an additional 2 minutes.
- Serve with steamed rice.