Here is tonight's recipe, more or less. You can google recipes with lots more ingredients but I prefer to strip things down to the essentials because I don't see the point in spending added prep time on things that don't really affect the result.
As with any dish you make over and over I didn't actually measure any of these. But I think I'm pretty close.
2 lbs beef, cubed
1 medium onion or half a big one, chopped
1 tbsp soy sauce
1 tsp chopped garlic
5 small purple carrots from Rachel's garden, or about 3 boring normal orange carrots
2 8 oz cans of tomato sauce
2 cups grated cheese (that is, post-grating it was about 2 cups)
3 bay leaves
Throw everything in a wok and cook until the beef is done. Serve with rice. Feeds four adults. Feeds no kids; they would rather have a PBJ.
- I suggest adding the cheese just at the end. It seemed to make a difference tonight.
- Bell peppers and peas are acceptable carrot substitutes for caldereta.
- All the "authentic" calderetas I have had included potatoes. But since potatoes are nutritionally and tastefully almost the same as rice I omit them in keeping with my no-wasted-effort cooking philosophy. Just eat more rice with it and it works out.