Beef Caldereta

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 large onion, sliced into thick rings
• 4 cloves garlic cloves, minced
• 1 can (15 oz) tomato sauce
• ½ lb beef liver, cut into small cubes
• 1 lb potatoes, cut into 1-inch cubes
• ¾ lb carrots, sliced 1/2-inch thick
• 2 cups beef broth
• ½ cup pimento-stuffed green olives
• 1 pinch salt and black pepper to taste
• 1 leaf bay leaf

Instructions

1. 1

   Pat beef chunks dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat oil in a large heavy pot over medium-high until it shimmers, about 90 seconds.

3. 3

   Working in batches, sear beef 2-3 minutes per side until deeply browned. Don't crowd the pot.

4. 4

   Remove beef to a plate. Add onion and garlic to the pot; sauté until softened and fragrant, 4-5 minutes.

5. 5

   Pour in tomato sauce, scraping browned bits from the bottom with a wooden spoon.

6. 6

   Return beef to the pot. Add beef broth and bay leaf. Bring to a simmer, then reduce heat to low.

7. 7

   Cover and simmer for 45 minutes, stirring occasionally, until beef is becoming tender.

8. 8

   Add potatoes, carrots, and liver cubes. Stir well to submerge.

9. 9

   Simmer uncovered for 20-25 minutes until potatoes are fork-tender and liver is cooked through.

10. 10

    Stir in olives. Taste and adjust seasoning with salt and pepper. Discard bay leaf.

11. 11

    Serve hot in bowls with plenty of braising liquid, alongside steamed white rice.

Tools you’ll need

• Large heavy-bottomed pot with lid (5–6 quart)
• Sharp chef's knife
• Paper towels
• Wooden spoon
• Measuring cups and spoons

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