Piña-Beef Caldereta

Categories Main Dish
Preparation Time30 mins
Cooking Time3 hrs & 12 mins
Serving Size 6


    • 750 g beef, kenchi, boneless, cut into 2 x 2-inches cubes
    • 1 Tbsp oil
    • 1/2 cup onion, red, chopped
    • 1 Tbsp garlic, minced
    • 2 Tbsp soy sauce
    • 3 Tbsp liver spread
    • 1/2 tsp pepper, black
    • 1 pouch DEL MONTE Original Style Tomato Sauce (250g),
    • 4 cup water
    • 1 can DEL MONTE Pineapple Chunks (227g), drained, reserve syrup and divide the pineapple chunks into 2
    • 1 cup carrot, cut into chunks then fried
    • 1 cup potato, cut into chunks then fried
    • 1/4 cup bell pepper, green, sliced into 1-inch cubes
    • 1/4 cup bell pepper, red, sliced into 1-inch cubes

Cooking Tools Needed

    • Can Opener
    • Chopping Board
    • Knife
    • Measuring Cups
    • Measuring Spoons
    • Pot
    • Spatula


  • Marinate the beef in the reserved pineapple syrup for at least 30 minutes. Drain and reserve the marinade.
  • In a pot, brown the meat in batches.
  • In the same pot, sauté onion and garlic. Add back the meat then add soy sauce and simmer until almost dry.
  • Add the liver spread, pepper, DEL MONTE Original Style Tomato Sauce, and reserved marinade. Add water and half of DEL MONTE Pineapple Chunks then bring to a boil and simmer covered for 2 hours and 15 minutes or until meat is tender.
  • Add the fried carrots, fried potatoes, and bell peppers then simmer for 2 minutes. Add the remaining DEL MONTE Pineapple Chunks then serve.