Filipino Beef Kaldereta

• Meat

  • 2 lb Beef chuck
  • 1/4 cup Liver pate or liver spread

• Produce

  • 1 Carrot, large
  • 5 cloves Garlic
  • 1 Potato, large
  • 1 Red bell pepper, medium
  • 1 Red onion, medium

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 1 cup Green olives, pitted
  • 1 (8 oz. can Tomato sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Cooking oil

• Beer, Wine & Liquor

  • 1/4 cup Brandy

Found on speedyrecipe.com

Description

Ingredients

• 2 lbs. beef chuck, sliced into cubes
• 5 cloves garlic, crushed and chopped
• 1 medium red onion, diced
• 1 large potato cubed
• 1 large carrot, cubed
• 1 cup pitted green olives
• 1 medium red bell pepper, sliced
• ¼ cup liver pate or liver spread
• 3 tablespoons cooking oil
• 1 (8 oz.) can tomato sauce
• ¼ cup brandy
• 2 cups beef broth
• Salt and pepper to taste

Directions

• Heat oil in a cooking pot. Sauté garlic and onion
• Add the beef. Cook until light brown.
• Pour-in brandy. Stir.
• Add the liver pate or liver spread. Stir and continue to cook for 2 minutes.
• Pour-in the tomato sauce; stir and add the beef broth. Cover and cook in low heat for 45 to 60 minutes or until the beef gets tender. Add water if needed.
• Add the olives and carrots. Cook for 4 minutes.
• Add the potato and bell pepper. Stir and cook for 8 to 10 minutes.
• Sprinkle some salt and pepper. Stir and transfer to a serving bowl.
• Enjoy with rice!

Nutrition