Beef Caldereta

What you need

Ingredients

Measured for 11 servings.

• 2000 gDiced Stewing Beef
• 100 mlReady-to-use Beef Stock
• 15 mlSoy Sauce
• 480 mlWater
• 1 pcs (approx. 119 g)Green Pepper
• 1 pcs (approx. 119 g)Red Pepper
• 180 gPotatoes
• 80 gCarrots
• 226.8 gTomato Puree
• 42 gPeanut Butter
• 10 gChilli Powder
• 120 gOnion
• 20 gGarlic
• 45 mlVegetable oil
• 85 gLiver Spread

Make it

Method

1. 01

   Cut 2 kg beef chuck into roughly even cubes. Peel and cube 180 g potato and 80 g carrot; dice 120 g onion, mince 20 g garlic and cut both bell peppers into bite-size pieces. Check the animal source and ingredients of the 85 g liver spread before using it.

2. 02

   Heat the measured 45 ml vegetable oil in a wide, heavy pot over medium heat. Pan-fry the potato and carrot for about 6–8 minutes until lightly coloured, then lift out; leave the oil in the pot. Soften the onion for 4–5 minutes, add the garlic for 30 seconds, then increase the heat and brown the beef in batches for about 8–10 minutes total.

3. 03

   Add 226.8 g tomato purée, 480 ml water, 100 ml ready-to-use beef broth, 15 ml soy sauce, 10 g chilli powder and 42 g peanut butter. Stir the sauce smooth, bring to a boil and reduce to a gentle simmer. Cover and cook about 90 minutes, stirring occasionally, until the beef starts to soften; add a splash of water only if the pot dries out.

4. 04

   Return the browned potato and carrot and simmer uncovered for about 20 minutes until both are tender and the beef yields easily to a fork. Mix in the 85 g liver spread until no lumps remain, then add the green and red peppers for a final 5–7 minutes; they should soften but keep some shape. Taste before adding extra salt. Divide all meat, vegetables and sauce into eleven modest portions; rice is not included in the nutrition.