Beef Caldereta

Method

1. In a bowl, toss the beef cubes with soy sauce, calamansi or lemon juice, and ground black pepper. Let marinate in the refrigerator for about 30 minutes while you prepare the other ingredients.
2. Heat the oil in a heavy pot over medium high heat. Brown the beef in batches until nicely coloured on all sides, then set the seared pieces aside.
3. In the same pot, sauté the chopped onion until translucent, then add the minced garlic and cook until fragrant.
4. Stir in the tomato sauce and tomato paste and cook 2–3 minutes to reduce the sharpness of the tomatoes.
5. Return the browned beef and any collected juices to the pot. Add the beef broth or water, bay leaves, and chili if using. Bring to a boil, then lower the heat, cover, and simmer 1.5–2 hours, or until the beef is very tender. You can also pressure cook for about 35–40 minutes. For the pressure-cooker option, observe the appliance’s minimum liquid and fill limits; let pressure release as its instructions require and never force the lid open.
6. Stir in the liver spread until it is fully dissolved into the sauce. Add the potatoes and carrots and cook 10–15 minutes until almost tender.
7. Add the bell peppers and olives and simmer another 5–7 minutes until the vegetables are tender but not mushy. Taste and adjust seasoning with salt and pepper, then rest the caldereta off the heat for about 10 minutes before serving so the sauce thickens slightly.