Beef Caldereta
Kalderatang Baka made of beef cubes and vegetables in spicy tomato sauce. It's hearty, tasty, and perfect with steamed rice!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup canola oil
- 2 large potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 pounds bottom round roast, cut into 2-inch cubes
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 cups water
- 10 Thai chili peppers, minced
- 1/2 cup green olives, pitted
- 1/2 cup liver spread
- 1/2 cup cheddar cheese, shredded
- 1 small green bell pepper, seeded, cored and cut into cubes
- 1 small red bell pepper, seeded, cored and cut into cubes
- salt and pepper to taste
Instructions
- 1
In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
- 2
Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
- 3
Add beef and cook, stirring occasionally, until lightly browned.
- 4
Add tomato sauce, tomato paste, water, and chili peppers. Bring to a boil, skimming scum that may float on top.
- 5
Season with salt and pepper to taste.
- 6
Lower heat, cover, and cook for about 1 to 1 1/2 hours or until beef is tender.
- 7
Add potatoes, carrots, and continue to cook until tender.
- 8
Add liver spread and cheese, stirring to combine until well-distributed. Continue to cook until cheese is melted and sauce is thickened.
- 9
Add bell peppers and olives cook for another 1 to 2 minutes until tender yet crisp. Serve hot.