Beef Kaldereta

Ingredients:

450g beef tenderloin (cubed)

1 tbsp chopped garlic

1 red onion (chopped)

2 tbsp cooking oil

½ tsp red pepper flakes

2 bay leaves

4 cups water

1 pc beef bouillon cube

½ cup tomato sauce

¼ cup liver spread

2 medium potatoes (peeled and cut into chunks)

1 carrot (peeled and cut into chunks)

½ red capsicum (seeded and cut into wedges)

1/3 cup green olives

1/3 cup frozen green peas

½ tsp salt

¼ tsp ground black pepper

Preparation Instructions:

  1. Heat up a wok with 2 tbsp of cooking oil. Saute the chopped garlic and red onion until fragrant.
  2. Add in beef tenderloin, saute until no longer pink.
  3. Add in red pepper flakes, bay leaves, water, beef bouillon cube, tomato sauce and liver spread. Stir to combine and bring to a boil. Covered and turn heat to medium and continue to simmer for 1 ½ hour, stirring occasionally.
  4. Add in potato and carrot, stir to combine and continue to simmer for 20 minutes.
  5. Add in red capsicum and green olives, stir to combine and continue to simmer for 5 minutes.
  6. Add in frozen green peas, salt and ground black pepper. Stir to combine.
  7. Dish out and serve hot with rice.

 

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