Beef Kaldereta


  • 1 1/2 ( 3 ½ lb) kilo beef, cut into chunks
  • 1 med potato; diced 1 cm (1/2 in) cubes (fry in 3 minutes)
  • 1 med carrot; diced 3 mm (julienned) cubes (fry in 3 minutes)
  • 1 bunch Chinese celery; finely chopped
  • 2 cloves garlic; smashed. (Separated into two)
  • 1 med brown onion; chopped fine cubes
  • 1 cup of lechon sauce or liver pate
  • 1 tomato; sectioned
  • 200 gm (7 oz) can tomato sauce ( amount not so important)
  • 15 green or black olives (pitted). {Olives are important for this dish}
  • 2 tablespoons Malaysian/Indonesian peanut sauce ( Sambal Kacang)
  • 1 cup grated processed or otherwise cheese.
  • 1 bell pepper; chopped
  • 1 tablespoon ground black pepper
  • 1/2 cup dark soy sauce
  • Cooking oil. Canola or olive

  1. Marinate the beef in soy sauce, black pepper and 1 garlic for 1 hour.
  2. In a saucepan, sauté the remaining garlic and onion, and Chinese celery until the contents become fragrant and translucent. 
  3. Add the tomato and beef. Stir frequently while cooking until  liquid has reduced and the beef  begins to render fat. The purpose is to seal the meat. 
  4. Add water to cover the beef. Bring to the boil and continue until the meat is tender.
  5. Add the tomato sauce, the cheese, peanut sauce, liver sauce/paste, potato, green olives, and carrots. Simmer for 5 minutes. Add the bell pepper to the pan and mix just before serving to maintain the crunch.