Caldereta (Beef Stew in Tomato Sauce with Peppers and Olives)
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Ingredients
- 800 g beef chuck, diced
- 400 g chopped tomatoes
- 60 g chicken liver pâté
- 2 red peppers, sliced
- 2 carrots, sliced
- 50 g green olives, pitted
- 1 onion, diced
- 4 garlic cloves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 45.7 g
- Carbohydrate
- 15 g
- of which sugars
- 10.9 g
- Fat
- 30.4 g
- of which saturates
- 9.2 g
- Fibre
- 4.9 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion and garlic for 4 minutes until soft.
- 2
Add the beef and fry for 5-6 minutes, turning, until browned.
- 3
Stir in the chopped tomatoes and 200ml water, bring to a simmer, cover and cook on a low heat for 45 minutes.
- 4
Add the carrots and simmer for 15 minutes until almost tender.
- 5
Stir in the chicken liver pâté until the sauce thickens, then add the red peppers and olives and simmer for a final 8-10 minutes until the beef has no pink remaining.
- 6
Serve with steamed rice.
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