Beef Caldareta

Basically Filipino beef stew - this recipe is hard to mess up. I asked grandma for this recipe, and surprisingly, she doesn’t know it! Probably not from her side of the Philippines.
cookpad.com/us/recipes/11131892-instant-pot-beef-caldereta

2 lbs beef chuck; cut into 2” chunks

Soy sauce

Black pepper

5 cloves garlic; minced

¾ ths of an onion; minced

8 oz can Tomato Sauce

Beef stock

2 bay leaves

2 carrots; cut into chunks

3 red potatoes; cut into chunks

11 mini bell peppers

4.25 oz Liver Spread

1 tbsp brown sugar

Peas

Start by marinating your beef in soy sauce and some black pepper. Shouldn’t be soaking in soy; just so they aren’t red anymore.

Turn your instant pot on to sauté mode on high. Add some oil to lightly coat the bottom. Sear your meat on all sides. Set aside in a bowl.

Add your onions and garlic to the instant pot and sauté until translucent.

Add your meat back in with all the juices, tomato sauce, bay leaves, and fill with beef broth until it just covers the meat.

Set your IP to manual - high pressure - 30 mins.

Meanwhile, in a separate pan, pan-fry your potatoes, carrots, and bell pepper until they show some color. Set aside.

Quick release when ready, then add in your pre-sautéed veggies from step 5, brown sugar, and (start with) half a can of liver spread. Gradually add more to your liking. Hit the cancel button, then press sauté again on high. Simmer this until the mixture reduces ~10 to 15 more mins.

Don’t forget to add in however many peas you like! And that my friends, is Filipino beef stew. Enjoy!

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