Beef Caldereta

Ingredients

• 2 kgbeef, cut into large cubes; chuck or brisket
• 1 tbspsoy sauce
• 227 gtomato paste, 8 oz / approx 1 cup
• 2 cupswater
• 1beef stock concentrate, 1 beef bouillon cube
• 1green bell pepper, sliced
• 1red bell pepper, sliced
• 1potatoes, sliced
• 1carrots, sliced
• 3 tbsppeanut butter
• 5chili peppers, whole or chopped
• liver spread, small can (e.g., Reno brand); a regional Philippine ingredient that adds richness. Substitute: chicken liver pâté or omit.
• 1onion, chopped
• 5 clovesgarlic
• 3 tbspolive oil

Method

1. 1

   Heat oil in a large pot over medium heat. Sauté the onion and garlic until the onion softens, about 3 minutes.

2. 2

   Add the beef and sauté until the outside turns light brown. Add the soy sauce, tomato paste, and water. Bring to a boil.

3. 3

   Add the beef bouillon cube, cover with a lid, and cook (pressure cooker: 30 minutes; regular pot: 60–75 minutes) until the beef is tender.

4. 4

   Meanwhile, pan-fry the sliced carrot and potato in a little oil until golden brown on both sides. Remove and set aside.

5. 5

   Stir the chili peppers, liver spread, and peanut butter into the beef stew.

6. 6

   Add the bell peppers, fried potatoes, and carrots. Cover and cook for 5–7 more minutes.

7. 7

   Season with salt and ground black pepper to taste. Serve with steamed rice.