Mom’s Red Sauce

When I was a kid, I didn’t know this dish had a name. I just called it “red sauce.” My mom would make it on slow Sundays and she would make enough of it to eat the entire week. I wasn’t interested in the meat or the vegetables back then, just the sauce. I’d pour it over hot rice until every grain was stained orange and the whole plate radiated comfort. That rich, savory mix of tomatoes, soy sauce, and garlic was pure magic. It wasn’t fancy, but it felt like everything I needed in the world.

Now that I’m older, I know it was her play on kaldereta aka Filipino beef stew, a staple in many Filipino homes. But to me, it’ll always be “red sauce,” my mom’s love language in a pot. I still make it the same way she did: beef chuck simmered low and slow, carrots and potatoes over cooked and falling apart, and a sauce so flavorful it begs to be spooned over rice. Every bite takes me back, and I hope this recipe brings a little warmth and memory to your table, too.

Ingredients:

2 lbs beef chuck, cut into 1.5” cubes

Salt and pepper, to taste

3 tbsp oil (vegetable or avocado)

1 large yellow onion, diced

5 cloves garlic, minced

1 (6 oz) can tomato paste

1 (15 oz) can tomato sauce

2 cups beef broth (or water + 1 beef bouillon cube)

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp sugar (adjust to taste)

2 medium potatoes, peeled and cut into chunks

2 carrots, peeled and cut into chunks

1 bay leaf

1 tsp paprika (optional)

1. Season beef with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.

2. In the same pot, sauté onions until softened (5 mins), then add garlic and cook until fragrant.

3. Stir in tomato paste; cook for 2–3 minutes to develop flavor. Add tomato sauce, broth, soy sauce, fish sauce (if using), sugar, bay leaf, and paprika. Stir well.

4. Return beef to the pot. Bring to a boil, then lower heat to a simmer. Cover and cook for 1.5–2 hours, stirring occasionally, until beef is fork-tender.

5. Add potatoes and carrots. Simmer uncovered for 20–25 minutes until tender. Taste and adjust seasoning.

Tastes like home