Ingredients:

Beef:

1 kg / 2.2 lbs beef chuck cut into 4cm cubes

3 tbsp soy sauce

2 tbsp vinegar

4 cloves garlic finely chopped

Caldereta Sauce and Vegetables:

4 tbsp vegetable oil divided

2 large potatoes quartered

1 large carrot peeled and sliced

1 medium green bell pepper sliced

1 medium red bell pepper sliced

1 large onion chopped

3 tbsp tomato paste

2 tomatoes sliced

2 tsp fish sauce

3 cups beef broth

2 cups water add more as needed

2 pieces bay leaf

¼ cup liver spread/paste

2 tsp brown sugar add more if preferred

3 tbsp pickle relish optional

dash Worcestershire see note 4

1 pc red chili optional

½ cup grated cheddar cheese

salt and pepper to taste

Instructions:

Combine all the ingredients for the beef in a large bowl. Toss all together and let it marinate for 15 minutes. Meanwhile, gather and prepare the rest of the ingredients.

Heat 2 tbsp oil in a large pot. Stir-fry the carrots and potatoes until lightly brown. Season with salt and pepper. Set aside. Stir-fry the bell peppers until fragrant. Set aside.

Remove the beef from the marinade, remove any garlic bits. Reserve the marinade. Add 2 tbsp oil to the same pot over high heat. Sear the beef on both sides until brown and caramelized. Do it in two batches if needed.

Push the beef to the side of the pot. Add the onions and cook until softened. Add the tomatoes and tomato paste, stir scraping the pan with a wooden spoon to loosen any browned bits at the bottom. Stir with the beef then add the marinade and fish sauce. Cover with lid and simmer until fragrant, around 2 minutes.

Pour the beef stock, bay leaf, sugar, pickles, liver spread. Cover with a lid. Bring to boil then adjust heat to medium-low. Cook until beef is tender. This could take 1 to 2 hours or longer depending on the thickness of the beef. *See notes for different cooking methods.

Add back carrots, and potatoes. Cook for 10 mins until tender. Simmer without a lid to thicken the sauce. Add grated cheese and simmer until it has completely melted. The sauce will thicken a bit more.

Season with salt and pepper, to taste. Add bell peppers, cook for 1 to 2 minutes. Remove from heat and serve with warm rice. Enjoy!