Filipino Beef Caldereta with Potatoes

Ingredients

• 1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
• 2 tablespoons neutral oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14 ounces) crushed tomatoes
• 2 cups beef stock
• 1 red bell pepper, cut into chunks
• 2 potatoes, cut into 1-inch pieces
• 2 carrots, cut into chunks
• 1/2 cup pitted green olives
• 1/4 cup smooth liver spread or extra tomato paste, and 4 cups cooked rice

Steps

1. Brown the beef in oil in a Dutch oven. Transfer it to a plate, leaving the flavorful oil in the pot.
2. Cook onion and garlic for 3 minutes. Stir in tomato paste and cook for 1 minute until it darkens slightly.
3. Add crushed tomatoes, stock, and beef. Cover partially and simmer for 50 minutes until the beef begins to tenderize.
4. Add bell pepper, potatoes, and carrots. Simmer 20 to 25 minutes until vegetables and beef are tender.
5. Stir in olives and liver spread if using; simmer 5 minutes until the sauce is thick and cohesive.
6. Taste for salt and serve over rice.

Allergen note: Contains none of the major allergens as written; verify packaged liver spread if used.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.