Caldereta (Filipino Beef Stew)

Ingredients

• 1kg beef chuck, cubed
• 3 tbsp oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 3 tbsp tomato paste
• 2 cups tomato sauce
• 3 cups beef broth
• 2 bay leaves
• 3 dried bird's-eye chilies
• 2 potatoes, chunked
• 2 carrots, chunked
• 0.25 cup liver spread or pâté
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 0.5 cup green olives
• 0.5 cup grated cheddar
• Salt and pepper, to taste

Before you cook

• Pat the beef cubes dry and season with salt and pepper.
• Peel and chunk the potatoes and carrots.

Steps

1. Heat the oil in a heavy pot over medium-high heat.
2. Brown the beef in batches, about 3 minutes per side, and set aside.
3. Soften the onion and garlic in the same pot for 3 minutes.
4. Stir in the tomato paste and cook for 1 minute.
5. Add the tomato sauce, broth, bay leaves, chilies, and browned beef.
6. Bring to a simmer, cover, and cook for 1.5 hours until the beef is fork-tender.
7. Stir in the liver spread until fully dissolved into the sauce.
8. Add the potatoes and carrots and simmer uncovered for 15 minutes.
9. Add the bell peppers and olives and simmer for 5 more minutes.
10. Stir in the grated cheddar until melted.
11. Season to taste with salt and pepper before serving.