1 kilo beef, cut into chunks 1 big can (350g) liver spread 3 onions, minced 3 cloves garlic, minced 5tomatoes, sliced 1 cup tomato sauce 3 green peppers, diced 3 red peppers, diced 2 cups potatoes diced 2 cups carrots, sliced 3 pieces hot chilli peppers, minced 3/4 cup grated cheese 2 cups beef stock or water 1/4 cup cooking oil Salt and pepper to taste
In a pot or sauce pan, sauté: garlic and onions in oil. Add tomatoes, red & green pepper and chilli peppers. Then add beef, potatoes, carrots, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt and pepper to taste. Add the cheese and olives (optional) and continue to simmer until the sauce thickens.
Hot Tip: Goat's meat can also be used to make caldereta. Just be sure to marinate the goat's meat in vinegar, garlic, salt and pepper for at least 15-20 minutes. For a very flavorful and delicious kalderetang baka, use beef stock instead of water.