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Creamy Beef Caldereta

Rating
Difficulty	Easy
Preparation Time	1.5 hours
Category

INGREDIENTS

500 grams	beef caldereta cut
2 tbsp	cooking oil
1 cup	potato, cut into chunks
1 cup	carrots, cut into chunks
1 medium size	green bell pepper, cut into cubes
1 small	onion, chopped
1 tbsp	minced garlic
1-250 gram pack	Hunt’s Tomato Sauce
2 cups	beef broth*
2 tbsp	liver spread
1 pc	red chili (siling labuyo)
¼ cup	Angel Kremdensada

PROCEDURE

Boil beef in a pot. Fill with water just enough to cover the meat. Cook until soft and tender. Set aside to cool.
In a large pot, fry potatoes, carrots and bell pepper. Drain excess oil on a paper towel. Set aside.
Using the same pot, add onion and garlic. Cook until aromatic. Add beef and brown sides slightly.
Add in tomato sauce, beef broth, liver spread and chili. Slowly simmer for about 10-15 minutes or until sauce is thick and beef is tender.
Stir in Angel Kremdensada. Season with salt and pepper to taste.
Add vegetables. Mix well. Turn off heat. Transfer into a serving platter. Best served with hot rice.

* TIP: *beef broth: measure 2 cups of broth used to boil the meat.

FEATURED PRODUCT

Angel Kremdensada

OTHER RECIPES

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Disclaimer: Prices and stocks are subject to change depending on retailer.