Anyone who can share special recipe for CALDERETA?

i have found this recipe from other sites. i hope you will like it Beef Caldereta Recipe #148251 6 ratings This is a tasty dish from the Philippines. I live in the Philippines and this dish was prepared by my Filipino wife, it is the common recipe for Caldereta in the Philippines. It is a rich, very filling meaty dish and when served on a bed of cooked rice can be a one dish family meal. by George Clement 1¼ hours 20 min prep Change to: servings US Metric 2 lbs beef, cubed 3-4 cups water 1 medium onion, chopped 1 garlic clove, crushed 1 cup bell peppers, cut into strips 1 cup tomato sauce 1/2 cup tomato paste 2/3 cup liver, spread 1 cup grated cheese 1 cup unsweetened pineapple juice 1 tablespoon Tabasco sauce (optional) 3 large bay leaves 3 medium potatoes, sliced 2 medium carrots, sliced salt and pepper 1. Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,. 2. In a separate pan sauté garlic until almost brown. Add to beef and broth. 3. Add the tomato sauce and tomato paste and allow to simmer for ten minutes. 4. Add bay leaves, bell pepper, carrots, and potatoes. 5. Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste. 6. Add optional Tabasco sauce. 7. Cook until cheese is melted, stir. 8. Remove bay leaves. 9. Add water if the mixture is too thick. 10. Serve hot on individual servings of a bed of cooked rice. ---------------------------------------------- Beef Calderata Nora Daza, revised * beef with a little fat * 2 onions, chopped * 1 clove garlic, crushed * 1 cup bell peppers cut into strips * 1 cup tomato sauce * 1/2 cup tomato paste * 2/3 cup liver spread * 1 cup grated cheese (or use cheese spread) * 1 cup unsweetened pineapple juice * 2 cups beef broth (1 beef cube dissolved in hot water) * tabasco sauce * bay leaf, 3 large pieces * salt, peppercorns * mushroom, potatoes and carrots Boil the beef (until tender) in the beef broth and pineapple juice, with the onion and a dash of salt and about 20 pcs of peppercorn. Saute garlic, when almost brown, add the beef. Add the tomato sauce and tomato paste. Allow to simmer for 10 minutes. Add the bay leaf, bellpeppers, carrots, mushroom, and potatoes. If the sauce is too thick, add water. When the potatoes and carrots are cooked, add the liver spread and cheese. If you wish, you can add tabasco sauce. Season to taste. ----------------------------------------------------- Caldereta Ingredients Amount Ingredient Preparation 2 pounds lamb beef or goat, cut into, 1 1/2inch cubes 3 tablespoons white vinegar distilled 1 1/4 teaspoons salt 1 x black pepper freshly ground 4 tablespoons olive oil 3 Whole dried red chiles hot 5 each garlic cloves peeled and minced 1 large onion peeled, minced 1 teaspoon black peppercorns whole 2 inch cinnamon stick 2 each bay leaves 4 teaspoons tomato paste 2 medium potatoes 1/2 large sweet red bell pepper 8 Whole green olives stuffed Directions Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes,scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.

Hi there im sure that you are a Filipino since you cook caldereta. I am also a Filipino and i also love to eat caldereta especially if my mom made it. I have tasted our neighbor's caldereta and like you said it has something missing, so when i watched my mom cooking caldereta i noticed that she used softdrinks as one of her ingredients, liverspead and banana, i think those 3 ingredients made the difference and it also smelled so good.

Beef Caldereta beef with a little fat 2 onions, chopped 1 clove garlic, crushed 1 cup bell peppers cut into strips 1 cup tomato sauce 1/2 cup tomato paste 2/3 cup liver spread 1 cup grated cheese (or use cheese spread) 1 cup unsweetened pineapple juice 2 cups beef broth (1 beef cube dissolved in hot water) tabasco sauce bay leaf, 3 large pieces salt, peppercorns mushroom, potatoes and carrots Boil the beef (until tender) in the beef broth and pineapple juice, with the onion and a dash of salt and about 20 pcs of peppercorn. Saute garlic, when almost brown, add the beef. Add the tomato sauce and tomato paste. Allow to simmer for 10 minutes. Add the bay leaf, bellpeppers, carrots, mushroom, and potatoes. If the sauce is too thick, add water. When the potatoes and carrots are cooked, add the liverspread and cheese. If you wish, you can add tabasco sauce. Season to taste.