Beef Kaldereta

From the Gourmet Easy recipe book.

Serves 5 · 2.5 hours

Ingredients

• 1 kg beef stew meat, cut into chunks
• 3 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon vinegar
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups tomato sauce
• 1 cup beef broth
• 3 potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 cup green olives (optional)
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons cooking oil

Method

1. Place the beef stew meat between two sheets of plastic wrap or parchment paper. Use a meat hammer to pound the beef chunks to tenderize and flatten them slightly.
2. In a bowl, combine soy sauce, Worcestershire sauce, and vinegar. Marinate the flattened beef chunks in this mixture for at least 30 minutes.
3. In a large pot or Dutch oven, heat cooking oil over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent.
4. Add the marinated beef chunks and cook until browned on all sides.
5. Pour in tomato sauce and beef broth. Add the bay leaf. Bring to a simmer and let it cook for about 1.5 to 2 hours or until the beef is tender, stirring occasionally.
6. Add potatoes, carrots, sliced red and green bell peppers, and green olives (if using). Continue to simmer until the vegetables are tender. Season with salt and pepper to taste.
7. Once the beef and vegetables are cooked through, remove from heat and transfer to a serving dish. Serve hot with steamed rice or crusty bread.