Beef Caldereta

Caldereta is probably my favorite among all other stews that I have made.  It is not only comforting and delicious but reminiscent of a lot of good times and meals shared with my family. 

INGREDIENTS

• 3 pounds beef stew meat e.g. chuck, round, shank, sirloin flap (cut into 1.5” cubes)
• 4 cloves garlic (minced)
• 1 small onion (diced)
• 1 can (29 ounces) tomato sauce
• 1 teaspoon chicken or beef bouillon
• 1 ½ cups water (or more)
• 3 bay leaves
• 1 tablespoon fish sauce
• 2 tablespoons sugar (or more)
• 1 teaspoon salt (or more)
• Ground pepper (to taste)
• 2 potatoes (cut into 1 ¼ ” pieces)
• 1 bell pepper (cut into 1 ¼” pieces)
• 2 carrots (cut into 1 ¼” pieces)
• ½ cup sweet pickles or gherkins
• ½ cup green olives
• ¼ cup liver spread

INSTRUCTIONS

1. Season meat with some salt and pepper. Heat your cooking pot to medium-high.  Add a little oil and start by quickly searing the meat. Do this in batches.  Do not overcrowd the meat in the pot so it doesn’t steam while browning.  Set the meat aside.
2. Add a little more oil and sauté garlic and onions until cooked. 
3. Bring the seared meat back into the pot.
4. Add water with bouillon and tomato sauce.  Let it come to a boil, skimming off foam that rise to the surface. 
5. Add bay leaves, fish sauce, sugar, salt, and pepper.
6. Turn the heat lower to medium, cover, and simmer until the meat is tender, about 1 - 2 hours (depending on the kind of meat you are using).  Add more water, if necessary.
7. When the meat is almost tender, add potatoes in.
8. After about 15 minutes, add carrots in.
9. After another 15 minutes, add peppers, pickles, olives, and liver spread.  Mix it up and let it cook more for about 15 minutes.
10. Taste to see if it needs more salt or sugar.
11. Serve and enjoy!