Beef caldereta

Chunks of beef stewed in tomato sauce and coconut milk for hours. Serve with rice to eat really, really entertaining.

I do not believe the March will come to an end.

It's been a month of slow moving for me because I feel that I mostly stay at home, sleep, and watch the Ru Paul's Drag Race. Other than that I do not remember anything that happened during the last three weeks! Joke.

Yesterday was a day of recognition of Ykaie's. He received a medal for being the first place in the MTAP math challenge. Yes, it is an award that is small but I'm a proud mommy. I am not as smart as she was growing up. I just mixed in the crowd and almost invisible.

This is the kind of moments that I am grateful that I work at home because I can get really good care for him and guide him. And it was something I wanted to do for my family since, being 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 setting up their comforting food like beef caldereta.

Ykaie has grown fond of this dish because he loved the sauce that came with the flavorsome his cow that he poured over hot rice. I was really surprised when he asked me to teach her how to cook caldereta.

It is a day of Holy week next week and I'm planning my menu of vegetables and fish.
Beef caldereta
 Materials

• 1 kg beef stewing beef or kenchi, cut into cubes
• 5 cloves garlic, minced
• 1 large onion, chopped
• 5 tbsp cooking oil
• 2 cups water
• 1½ cups tomato sauce
• ½ Cup of the liver spread
• 2 cups coconut milk
• 1 red bell pepper, cut into strips
• 1 green pepper, cut into strips
• 1 cup pitted black olives
• 2 pcs potatoes, cut into wedges.
• 1 large carrot, cut into pieces
• 2 tbsp fish sauce
• pepper to taste
• Cayenne Pepper (optional)

Direction

1. Heat the oil in a pan. Fried potatoes and carrots until done. Remove from pan and set aside.
2. In the same pan, saute the garlic and onion until the onion becomes translucent.
3. Add the beef and Brown on all sides.
4. Add the water and bring to a boil.
5. Pour the tomato sauce and half the coconut milk. Mix well. Bring to a boil and simmer on very low heat for 1½ hours until beef becomes very soft. Add water if necessary.
6. Add liver spread and the rest of the coconut milk. Simmer for an additional 15 minutes.
7. Add fish sauce, potatoes, carrots, black olives, and sweet pepper plus pepper to taste.
8. Add chopped cayenne pepper if you like it spicy. Simmer for 2 additional minutes.
9. Serve with rice.