Beef Caldereta

1. Heat the oil in a cooking pot and saute the onion and garlic until the onion softens.
2. Add the beef and saute until the outside turns light brown.
3. Pour in the soy sauce, then add the tomato sauce and water and bring to the boil.
4. Stir in the beef cube, cover the pressure cooker and cook for 30 minutes.
5. While that cooks, pan-fry the carrot and potato until browned, then set them aside.
6. Stir the chilli, liver spread and peanut butter into the beef.
7. Add the bell peppers and the fried potato and carrot, cover and cook for a further 5 to 7 minutes.
8. Season with salt and ground black pepper and serve.

Tips from the ZestyPlate Kitchen

• Brown the beef before braising. It builds a deeper, more savoury base for the stew.
• A pressure cooker gets the beef tender in a fraction of the usual time.
• Fry the potatoes and carrots first so they hold their shape instead of breaking down in the sauce.
• Peanut butter is the trick behind that signature thick, nutty richness, so stir it in thoroughly.