Filipino Comfort Food Series

Beef Kaldereta
Ingredients

3 pieces Yukon gold
1 Bell Pepper
1 lb carrots
1 medium sized Onion
5 Garlic cloves
3 lbs beef (Chuck steak)
2 Cups Water
1 Can or 15 oz Tomato Sauce
2 Tbsp Tomato Paste (optional)
1 Beef Bouillon Cube
1- 2 Tsp Sugar
1/4 Cup Liver Spread
½ Cup peas

Instructions:
1. Chop your potatoes, carrots and bell peppers to bite size pieces and set aside.
2. Thinly slice your onions against the grain. slicing the onions against the grain makes the onions break down easily during the braising process. Thus, enriching the sauce even more.
3. Rough chop the garlic.
4. Cut the beef into cubes and season with 1 Tbsp Salt and 1 Tbsp Pepper.
5. In a deep pot, heat up 1-2 Tbsp of neutral oil (like canola or vegetable oil) and sear the beef. Sear in batches, you don’t want to overcrowd the pot and fail on searing the beef properly.
6. Take out the beef and place more oil into the pot. Sauté onions for 3 minutes and toss in the garlic. Then add the 2 tbsp tomato paste and cook for 3 more minutes in low heat. Deglaze the pot with 2 cups of water or beef stock.
7. Add the beef, tomato sauce and liver spread and 2 tsp sugar back into the pot. Simmer for 1-2 hours or until the beef is perfectly tender.
8. After 2 hours, toss in the potatoes and carrots and cook for 10-15 minutes or until the potatoes are cooked.
9. Then add the bell pepper and frozen peas and cook for 5 minutes. Enjoy!

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