THE BEST –CALDERETA- EVER

Cooking monster of the day: Carmen Daniel

INGREDIENTS:

1 kg of stewing beef cut into cubes (better to use rib eye)
250 g of potatoes peeled and quartered
250 g of carrots peeled and cut into cubes
1 pouch Mama Sitas Caldereta mix

2 green or red bell pepper chopped
1 medium chopped onions

Minced Garlic

1 small can liver spread

1 beef stock

Salt & pepper

15 g of butter

3 tablespoon olive oil

2 Cups of water

PROCEDURES/METHOD OF COOKING:

1.       Heat the butter over medium-high flame in a large pan or casserole.

2.       Fry lightly the beef until brown.

3.       When the beef is all brown, set aside.

4.       Add olive oil to the pan and sauté the onions, pepper and garlic over medium flame until the onions are translucent.

5.       Return the beef to the pan and mix with the sauté ingredients.

6.       Add 2 cups of water and the beef stock, bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. Add more water if necessary until the meat is tender.

7.       Add Mama Sitas caldereta mix and the liver spread, stir and boil, add the potatoes and carrots and simmer for another 15 minutes or until the veggies are cooked. Add a little more water if necessary. Add salt & pepper depends on your taste.

PRESTO… Your caldereta is ready… Served with hot steamed rice.