Description
This savory Filipino beef caldereta is packed with tender chunks of beef, fresh bell peppers, and other vegetables with the teasing taste of green olives in a rich tomato sauce.
Ingredients
Scale
- 1.5 kgs beef (tenderloin, bottom roast, or any similar cut) cut roughly (2–4 inch size -your choice)
- ¼ cup cooking oil
- 6 cloves garlic, minced
- 2 medium-sized onions, chopped
- 2 medium-sized potatoes, diced ( about 2 inches in size)
- 3 medium-sized carrots, diced ( about 2 inches in size)
- 2 cups tomato sauce
- 2 tbsp cup tomato paste
- 1 cup water (to be used sparingly)
- ½ cup green olives
- 1/2 cup green peas
- 2 tbsp peanut butter (to replace liver spread)
- 1 medium-sized green bell pepper, diced roughly
- 1 medium-sized red bell pepper, diced roughly
- salt and pepper to taste
Instructions
- Heat oil In a wide pan over medium heat. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
- Using the same pan, add onions and garlic and cook until softened.
- Add beef and cook, stirring occasionally, until lightly browned; about 10 minutes.
- Add tomato sauce, tomato paste, and about 1/4 cup of water. Bring to a boil then lower the heat and let the meat tenderize. This could take more or less two hours. You may want to check the meat every now and then and add water, as necessary.
- Once the meat is tender, add the peanut butter and stir until well incorporated. Add all the vegetables but the sweet peas – add this near the of cooking
- Season with salt and pepper.
Keywords: beef caldereta, beef caldereta recipe