Beef Caldereta

INGREDIENTS:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

PROCEDURES:

    1. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

    2. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

   3. Add cheese and olives (optional) and continue to simmer until the sauce thickens.

VARIATIONS:

    1, Goat meat is often used instead of beef when making caldereta. It can also be made with chicken.

    2. Brown 1/2 pound of sliced chorizo sausage along with the beef and add to the stew.

    3. Add 1/3 cup pitted green olives when you add the potatoes and peas.

    4. Try adding different vegetables: cabbage, carrots, cassava root.

NOTES:

    Adding the liver paste is not really necessary, but it adds richness to the final dish that is very nice. Small cans of paste can be found in most Asian markets. An acceptable substitute would be liverwurst.