Whether spicy, cheesy or with liver spread, Caldereta remains to be a favorite staple in Filipino homes. With Lily’s Peanut Butter, though, it becomes the highlight of any meal. Peanut butter’s creamy sweet quality blends perfectly with the dish’s tang, allowing for a rich and scrumptious bite best with steaming white rice. You can help yourself with more than one serving too, as this recipe is a good source of vitamins, lycopene, and biotin.

Ingredients

  • ½ kilo Beef cubes
  • 7 cups water
  • ½ tablespoon salt
  • 2 tablespoons oil
  • ¼ cup chopped onion
  • 2 tablespoons chopped garlic
  • 2 cups beef broth (from the 7 cups)
  • ½ cup tomato sauce
  • ½ cup chopped potatoes
  • ½ cup chopped carrots
  • ¼ cup Lily’s Peanut Butter
  • 2 tablespoons liver spread
  • 3 tablespoons fish sauce
  • 1 piece beef broth cube
  • ½ cup chopped bell pepper
  • ½ tablespoon pepper
  • 1 piece siling labuyo

Procedure

Pressure cook the beef cubes with 7 cups of water, salt, and pepper until tender. Set aside. In a pot, heat oil and saute onion and garlic until onion is translucent and garlic is golden. Add in the pressure cooked beef. Mix in the broth from the pressure cooked beef, tomato sauce, potatoes, carrots, Lily's Peanut Butter, liver spread, fish sauce and broth cube. Allow simmering for a few minutes until potatoes and carrots are tender. Add in bell pepper and siling labuyo. Serve hot.