January 22 - Beef Caldereta, an Instant Fave

Beef Caldereta is one of my favorites. Especially the way my uncles used to prepare them back in the Philippines.

Honestly, they did it better with goat meat. But beef is good enough.

I have learned to use chuck roast beef for any stew dish. It has enough fat to make it tender in a shorter amount of time.

Also, you do not have to add liver to make this dish. Liver spread is enough to give the dish its authentic taste.

Beef Caldereta
Ingredients
4 lbs chuck roast beef, cut-up
2 tbsp salt
freshly ground pepper
1/4 cup olive oil
6 cloves garlic, minced
1 white onion, minced
1/2 cup balsamic vinegar
6 tbsp brown sugar
15 oz tomato sauce
2 red sweet pepper
5 red potatoes, cut into 8 pieces each
9 oz (Reno brand) liver spread
2 cans 15 oz green peas





Cooking Time (1 hour)
Mix the beef with salt and pepper.
Heat the oil in a large pot.
Brown the beef.
Add the garlic and onion.
After 10 minutes, add the balsamic vinegar, brown sugar and tomato sauce.
Cook for 15 minutes.
Add the red peppers and potatoes.
In the last 5 minutes, add the green peas and liver spread.