Taste of Home: Beef Kaldereta with a French twist

I was longing for a beef stew, so I thought of making one of my favorite hearty Filipino stew, Kaldereta, another dish I learned from my mom.

Originally, Kaldereta uses goat meat, but my family prefers beef with potatoes, carrots, bell pepper, fresh tomato sauce and liver pate, which gives this dish its own identity. However, this time, I am adding mushrooms and red wine for some little French twist. So it was quite a combination.

Beef kaldereta with a French twist

Even though Beef Kaldereta is easy to cook, it requires a long cooking time so that the meat becomes really tender.

Sometimes I serve it with steamed rice and sometimes we just ate it as it is. It was a great hit and it’s definitely a keeper!

Ingredients good for 6 servings:

Marinate the beef:

  • 1 kg of beef, cut into cubes
  • 4 tablespoons oyster sauce
  • 3 tablespoons soy sauce


  • Beef marinate
  • 2 medium carrots, cut roughly
  • 1 large potato, cut roughly
  • 1 small green bell pepper, sliced
  • 1 small red bell pepper, sliced
  • 5 big tomatoes, cut roughly
  • 3 shallots, sliced
  • 1 Knorr beef cube
  • 150 grams of liver pate
  • 1 small can green peas
  • 425 grams of mushroom
  • 1 bottle red wine
  • 3 tablespoons olive oil
  • black pepper, freshly crashed, to taste
  • 1 tablespoon flour

Beef kaldereta with a French twist

How to make it:

  1. Put the meat in a marinating bowl. Add oyster sauce and soy sauce. Mix thoroughly. Set aside and marinate for at least 3 hours.
  2. Put olive oil in a cooking pot.
  3. Sautéed the garlic, onion and tomato.
  4. Add the beef marinate, and cook until it turns light brown.
  5. Put in the liver pate. Stir.
  6. Pour 500 mL of water. Mix. Add the Knorr beef cube. Stir. Cover the pot. Cook in low heat for about 1.5 hours or until the beef gets tender. Add more water if needed.
  7. Add freshly crashed black pepper. Stir thoroughly.
  8. While the stew is simmering, put the mushroom in a separate frying pan. Let it cook for about 7 minutes so that the water in it will evaporate.
  9. Pour in the wine. Stir.
  10. Add potatoes, carrots and mushroom. Stir. Cook for about 5 minutes.
  11. Prepare a flour mixture. Put a tablespoon of flour in a small cup. Add water, and stir thoroughly so that the flour dissolves.
  12. Pour in the flour mixture in to the cooking pot. Stir. Keep stirring regularly so that it won’t stick to the bottom of the pot.
  13. Add the bell peppers and green peas. Stir. Continue to cook for 5 minutes.
  14. Et voila! Serve, share and enjoy!

Taste of Home: Sancocho

Last night, I cooked Sancocho, a traditional dish from Dominican Republic in Latin America, and I would like to share it with you. The Sancocho I made was a beef stew with yucca, plaintins, butternut squash and corn.


Sancocho is derived from a Spanish stew called cocido, and it has many variations depending on the region in Latin America.

In the Philippines, reflecting our Spanish influence, we also call it Cocido, a hearty stew usually eaten with fish, beef shanks, pork, ham and chorizo. It is often confused with a dish called Pochero, a stew also originally from Spain, which is usually cooked with chicken, beef, and sausages.

Sancocho is one of those dishes that get even better after being re-heated the next day.



  • 1 kilogram of beef , sliced into bite size
  • 2 pieces of corn, peeled and cut into 1 inch
  • 2 pieces of big sweet potatoes, peeled and sliced
  • 5 pieces of green plaintins, peeled and sliced into 1 inch size
  • ½ kilogram of butternut squash, peeled and cut into cubes
  • 2 pieces of yucca, peeled and sliced into 1 inch thick
  • 1 piece red pepper, chopped
  • 1 piece big onion, sliced
  • 1 kilogram of baby potatoes
  • 1 ball garlic, minced
  • 1 sprig cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 6 pieces bay leaves
  • 2 tablespoons  grilled black pepper
  • 1 teaspoon ground black pepper
  • 2 pinches oregano
  • 2 pinches thyme
  • 2 cubes beef stock

How to make Sancocho:

  1. Marinate the beef with soy sauce and ground black pepper for about 20 minutes.
  2. Drizzle olive oil in a large cooking pot. Then sautéed the garlic and onion.
  3. When the onions are soft, put in the beef. Simmer for about 15 minutes or until the meat turns white in color.
  4. Add 2 liters of water and beef stock cubes. Bring it a boil. While the stew is boiling, prepare the vegetables.
  5. When the stew starts boiling, lower down the heat to medium. Put in all the vegetables – red bell pepper, butternut squash, sweet potatoes baby potatoes, green bananas, and corn. Let it cook for about 1 hour and 45 minutes or until stock has reduced and meat is tender and vegetables are soft. Keep stirring it regularly (every after 15 minutes). While it is cooking, you would noticed that the pumpkin and sweet potatoes have melted.
  6. Serve stew with sliced avocado, a slice of lime and rice. Share and enjoy!