Beef Caldereta

Ingredients

• 2kg cut cubes Beef
• 1 Beef Stock
• 1 tbs Soy Sauce
• 2 cups Water
• 1 sliced Green Pepper
• 1 sliced Red Pepper
• 1 sliced Potatoes
• 1 sliced Carrots
• 8 ounces Tomato Puree
• 3 tablespoons Peanut Butter
• 5 Chilli Powder
• 1 chopped Onion
• 5 cloves Garlic
• 3 tbs Olive Oil

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the olive oil in a large pot and fry the onion and garlic until the onion turns soft.
2. Add the beef and cook, stirring, until the outside is lightly browned.
3. Pour in the soy sauce, tomato puree and water, then bring to the boil.
4. Crumble in the beef stock cube, cover the pot and cook for 30 minutes, or until the beef is tender.
5. Meanwhile, fry the sliced carrots and potatoes in a separate pan until golden, then set them aside.
6. Stir the chilli powder and peanut butter into the beef pot until well combined.
7. Add the sliced peppers along with the fried potatoes and carrots, cover, and cook for a further 5 to 7 minutes.
8. Season with salt and pepper to taste before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.