Kaldereta

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1/4 cup soy sauce
• 1/4 cup calamansi or lime juice
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 tbsp cooking oil
• 2 bay leaves
• 3 cups beef broth
• 1 can (8 oz) tomato sauce
• 3 tbsp tomato paste
• 3 tbsp liver spread or liver pate
• 2 medium potatoes, cubed
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup green olives
• 1-2 red finger chilies, sliced (optional)
• Salt and pepper, to taste

Before you cook

• Combine the beef cubes with soy sauce, calamansi juice, and half the minced garlic in a bowl
• Cover and marinate the beef in the refrigerator for 30 minutes
• Cube the potatoes and slice the carrots and bell peppers

Steps

1. Heat the cooking oil in a heavy pot over medium-high heat.
2. Lift the beef out of the marinade, reserving the liquid, and pat it dry.
3. Sear the beef in batches for 3 minutes per side until browned.
4. Remove the browned beef and set it aside on a plate.
5. Add the onion and remaining garlic to the same pot.
6. Sauté the onion and garlic for 3 minutes until soft and fragrant.
7. Return the beef to the pot along with the reserved marinade.
8. Pour in the beef broth and add the bay leaves.
9. Bring the pot to a boil, then reduce the heat to low.
10. Cover and simmer for 1 hour until the beef is nearly tender.
11. Stir in the tomato sauce and tomato paste.
12. Simmer uncovered for 20 minutes.
13. Add the potatoes and carrots to the pot.
14. Simmer for 15 minutes until the potatoes are just tender.
15. Stir in the liver spread until it dissolves into the sauce.
16. Add the bell peppers, olives, and chilies.
17. Simmer for 8 minutes until the peppers soften.
18. Season with salt and pepper to taste before serving.