Beef Kaldereta

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• ¼ lb beef liver, finely minced
• 3 tablespoons extra-virgin olive oil
• 2 whole yellow onions, medium, diced
• 6 whole garlic cloves, peeled and minced
• 3 tablespoons tomato paste
• 1 can (14.5 oz) canned whole tomatoes
• 2 cups beef broth
• 1 whole red bell pepper, medium, cut into 1-inch pieces
• 1 whole green bell pepper, medium, cut into 1-inch pieces
• 1 lb Yukon Gold potatoes, medium, cut into 1-inch cubes
• ½ cup green olives, pitted and halved
• 2 whole bay leaves
• ½ teaspoon black pepper, freshly ground
• 1 pinch sea salt, to taste

Instructions

1. 1

   Pat 2 lbs of beef chuck pieces completely dry with paper towels — removing surface moisture is essential for developing a good sear and golden crust. Season generously on all sides with 0.5 teaspoon of freshly ground black pepper and a pinch of sea salt.

2. 2

   Dice 2 medium yellow onions into 1/4-inch pieces, keeping them uniform. Peel and mince 6 garlic cloves. Finely mince 0.25 lb of beef liver — you can use a sharp knife or pulse it briefly in a food processor. Set each aside in separate bowls.

3. 3

   Cut 1 medium red bell pepper and 1 medium green bell pepper into 1-inch pieces, removing seeds and white membranes. Cut 1 lb of Yukon Gold potatoes into 1-inch cubes — keep them roughly the same size so they cook evenly. Pit and halve 0.5 cup of green olives.

4. 4

   Set a large 5-quart heavy-bottomed pot or Dutch oven over medium-high heat. Let it heat for 2 minutes until a drop of water dances on the surface. Add 3 tablespoons of extra-virgin olive oil and wait until it shimmers and moves easily around the pot.

5. 5

   Working in two batches so you don't overcrowd the pot, add the seasoned beef cubes and sear on all sides until deep golden-brown, about 3-4 minutes per batch. You should hear an aggressive sizzle — if the pan is too crowded, the meat will steam instead of sear. Transfer each batch to a plate.

6. 6

   Add the diced onions to the same pot and sauté over medium heat until softened and translucent, about 3-4 minutes. Stir constantly to scrape up any browned bits stuck to the bottom — this is where the deep flavor is.

7. 7

   Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. You should smell a sharp, warm garlic aroma. Stir in 3 tablespoons of tomato paste and cook, continuing to stir, for 2 minutes so the paste darkens slightly and loses its raw edge.

8. 8

   Pour in 2 cups of beef broth and add 1 can (14.5 oz) of canned whole tomatoes with their juices, breaking them up with a wooden spoon as they hit the pot. Add the minced beef liver and stir well — the liver will cook down and create a rich, velvety sauce that thickens naturally as the stew simmers.

9. 9

   Return all the seared beef and any accumulated juices to the pot. Add 2 bay leaves and stir to combine. Bring the liquid to a gentle boil over medium-high heat, then immediately reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 40 minutes. The beef should be nearly tender, and the liquid should be slightly reduced.

10. 10

    Add the cubed potatoes and stir to distribute evenly throughout the stew. Continue simmering over medium-low heat for 15 minutes until the potatoes are just tender when pierced with a fork.

11. 11

    Stir in the red and green bell pepper pieces and the halved green olives. Simmer for another 5 minutes until the peppers are tender but still hold their shape — they should yield to a fork but not fall apart.

12. 12

    Taste the stew and adjust the seasoning with sea salt and freshly ground black pepper as needed. Remove the bay leaves. The stew should be thick and rich, coating the back of a spoon; if it seems too thin, continue simmering for a few minutes longer without the lid.

13. 13

    Ladle the beef kaldereta into shallow serving bowls, making sure each portion gets beef, potatoes, peppers, and plenty of the rich sauce. Serve immediately while steaming hot, ideally over white rice to soak up the flavorful sauce.

Tools you’ll need

• 5-quart Dutch oven or heavy-bottomed pot
• sharp chef's knife
• cutting board
• paper towels
• wooden spoon
• measuring spoons
• measuring cups
• instant-read thermometer (optional)
• ladle
• medium bowls

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