Caldereta/beef stew

Ingredients

• Beef round or chuck, cubed -- 2 pounds
• White vinegar -- 1/4 cup
• Soy sauce -- 1/4 cup
• Oil -- 2-3 tablespoons
• Onion, chopped -- 1
• Bell pepper, chopped -- 1
• Garlic, minced -- 1/4 cup
• Tomato sauce -- 2 cups
• Stock or water -- 2 cups
• Potatoes, peeled and cubed -- 2 cups
• Peas -- 1 cup
• Salt and pepper -- to taste
• Liver pâté (optional) -- 1/4 cup

Method

1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1 to 8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.
2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl.
3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3 to 5 minutes to cook down somewhat.
4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30 to 40 minutes.
5. Sir in the potatoes, peas, salt and pepper and simmer for another 20 to 30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary.
6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.

Variations

• Goat meat is often used instead of beef when making caldereta. It can also be made with chicken.
• Brown 1/2 pound of sliced chorizo sausage along with the beef and add to the stew.
• Add 1/3 cup pitted green olives when you add the potatoes and peas.
• Try adding different vegetables: cabbage, carrots, cassava root.

Notes

• Adding the liver pâté is not really necessary, but it adds richness to the final dish that is very nice. Small cans of pâté can be found in most Asian markets. An acceptable substitute would be liverwurst.