A classic Filipino beef stew, slow-cooked until tender with a rich tomato and liver spread sauce, vegetables, and a hint of spice. Served with hot rice.
1. Prep all veggies and slice beef into bite-sized pieces making sure to season generously with salt and pepper.
2. Heat heavy pot with 3 tbsp of neutral oil on high heat and sear beef in batches so all sides are browned.
3. Remove beef, reduce the heat to medium, and sauté onions and garlic in the same pot making sure to scrape any bits left on the pan.
4. Add tomato paste and cook for a few minutes before adding liver spread and crushed tomatoes. Mix until fully incorporated.
5. Add back the beef along with bay leaves and cover with beef stock. Season with fish sauce, soy sauce, oyster sauce, sugar, and Thai chillies.
6. Bring to a simmer, and cook low and slow for 3-4 hours with the lid on until the beef is tender.
7. Deep fry carrots and potatoes at 350F for 4-5 minutes until browned.
8. Add fried carrots and potatoes, bell peppers, and green olives in the last 20 minutes of cooking or until the potatoes are fully cooked through.
9. Add frozen peas at the end and once its warmed through, serve the Caldereta with hot rice and enjoy.
