Beef caldereta (tomato beef stew with liver spread and olives)

A rich, mildly spicy Filipino celebratory stew with Spanish roots: beef simmered slowly in a tomato sauce thickened and made velvety by liver spread; olives and peppers give it its flavour.

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Method

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1. Season the meat with salt and pepper, and brown on all sides in batches in 2 tbsp oil in a heavy pot; remove.
2. In the remaining oil, soften the onion and garlic, then add the tomato purée and fry for 1 minute. ⏱ Timer: 1 min
3. Return the meat, pour in the passata, water and soy sauce, and add the bay leaf and chilli.
4. Bring to the boil, then simmer covered over low heat for 1 hour 30 minutes, until the meat is almost tender. Top up with water as needed. ⏱ Timer: 1 h
5. Add the potatoes and carrots, and cook for a further 20-25 minutes, until tender. ⏱ Timer: 20 min
6. Stir in the liver spread until it dissolves and thickens the sauce, then add the bell pepper and olives, and cook for 5 minutes. ⏱ Timer: 5 min
7. If using cheese, stir it in at the end to melt. Season with salt and pepper, and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The traditional version is made with goat; beef works just as well instead.
• Liver spread can't fully be replaced, but in a pinch 1 tbsp peanut butter can thicken it.
• Even better made a day ahead.

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• Beef rendang (slow-braised spiced coconut beef)
• Tapsilog (sweet-salty dried beef with garlic rice and fried egg)
• Phở bò (Vietnamese beef noodle soup)

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