Beef stewed in tomato with potato, carrot, olives, bell peppers, and liver spread. This dish is popularly known as Kaldereta.
Ingredients
- 2lbbeef, cubed
- 3clovegarlic, crushed and chopped
- 1pieceonion, finely chopped
- 2cupbeef broth
- 1piecered bell pepper, sliced
- 1piecegreen bell pepper, sliced
- 1cuptomato sauce
- 1/2cupliver spread, processed using blender
- 1tspchili flakes
- 3piecedried bay leaves
- 2cuppotatoes, sliced
- 2cupcarrots, sliced
- 1/4cupcooking oil
- 2/3cupgreen olives
- salt and pepper to taste
How to make Beef Kaldereta
Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and chili flakes. Stir.
Add the liver spread. Stir.
Pour in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 minutes if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
Add salt and pepper to taste.
Serve hot. Enjoy!
Tips & Tricks
Take note that the beef needs to be cooked until tender. You can do it the traditional way by cooking it in a regular cooking pot over the stove top. But to cut the cooking time to just half, I suggest getting your hands on a pressure cooker.
I would highly suggest getting a large pot or pressure cooker to ensure that none of the beef broth overflows.
As an alternative, you could use ripe fresh tomatoes or even canned diced tomatoes. Stewed tomato works too.
If liver spread is not available, feel free to turn to fresh liver. I prefer pig’s liver over cow’s. It is best to puree it using a food processor before cooking.
If green olives are unavailable, you may want to resort to using capers instead.
Keep bell peppers in a plastic bag and refrigerate them to last for about 2 weeks.
Monitor your potatoes as you are cooking. If you overcook them, they may break down into much smaller pieces in your stew.
