Caldereta

Directions

• Heat a heavy bottom pot over medium high heat, coat the bottom of the pan with oil. 
• Season beef with salt and pepper. Add beef into pot, leaving room between  pieces. Sear for about 2 minutes per side until browned on all sides. Note: work in batches so you don’t overcrowd the pan. Once seared on all sides, remove beef and set aside.
• Add red bell pepper to pot and lightly blister. Remove and set aside.
• Add in potatoes and sear until browned on all sides. Remove and set aside.
  
  (If you have an air fryer you can air fry the potatoes as well @ 400° F for about 20 minutes, tossing half way through.)
• Add in a tablespoon of oil into the pot and add onions and garlic. Cook until soft.
• Add in tomato paste and cook until it becomes a brick red color. If using, add in red pepper flakes. Add beef back into the pot.
• Add tomato sauce, equal amount of water, 2-3 bay leaves, 2 tablespoon sugar, 1 tablespoon fish sauce. Mix to combine and bring to a boil. 
• Lower heat to medium, cover pot and let simmer for 1.5 – 2 hours until beef is fork tender. As it is simmering, check periodically and skim fat as it rises to the top. 
• Once beef is tender, add in potatoes, red bell peppers, pickles, green olives, and liver spread. Stir everything together and cook for another 5 minutes. 
• Serve with fresh white rice.