Beef Caldereta

This is definitely NOT a dieter's dish.

A rich, concoction of beef cubes, heavy tomato sauce, liver spread and cheese with a hint of heat. Just by thinking about it makes my mouth water. I usually reserve this for special occasions when I have the time to put my undivided attention to it because the trick is always in the sauce.

Even leftovers are not spared because it is usually being asked for by drinkers.

Hope you enjoy our family's version.

Ingredients:
1 1/2 kilograms beef cubes boiled in 5-6 cups of water, 1 head white onion quartered with a little salt and pepper and 1 bottle of beer until tender.
Reserve the stock
2 Tablespoons olive oil
1 Head red onion finely chopped
2 Tablespoons finely chopped garlic
1 bay leaf

1 can peeled tomatoes

2 tablespoons tomato paste
1 small can Filipino liver spread or 1 small can liver pate

3 potatoes quartered and french fried
2 pieces spanish sausage (chorizo de Bilbao) cut diagonally and lightly fried in olive oil
salt and pepper to taste
1/4 bag of green peas
olives (about 5-6 pieces cut in half)
red and yellow capsicum peppers diced
1 teaspoon of sugar to cut the acidity of the tomato sauce
1/2 cup grated cheese
1/4 cup pickle relish

In a pot, saute onion and garlic until tender.
add the tomatoes, tomato paste and bay leaf.
add the reserved beef stock and liver pate to thicken the sauce.
add the green peas until tender.
add the cooked beef, chorizo and olives and simmer for 15 minutes or until it stews.
season with salt, pepper and sugar according to taste.
add 1/2 cup of grated cheese (edam or monterey jack is suggested) and pickle relish
you could also add a piece of chopped hot chili for that extra zing.
discard the bay leaf and top the dish with french fried potatoes and garnish with diced capsicum peppers.

Enjoy it with hot fluffy rice or french bread so that you could sop up the sauce. Serves 4-6 persons.