Beef Caldereta
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INGREDIENTS 1-1/2 pounds stew beef
1/2 cup cider vinegar
1/4 teaspoon peppercorns, crushed
3 garlic cloves, crushed
2 medium potatoes, cubed
1 medium onion, sliced
1 cup beef broth
8-ounce can tomato sauce
1 bay leaf
1/2 cup red bell pepper, cut into 1/4-inch strips
1/2 cup green bell pepper, cut into 1/4-inch strips
1 teaspoon Tabasco sauce
1/2 teaspoon salt
2-ounce can olives, sliced
4 tablespoons oilMarinate the beef in the vinegar, peppercorns, and garlic for at least 30 minutes. Drain well.
Heat 2 tablespoons oil in a frying pan; brown beef on all sides. Remove and set aside.
Add the remaining 2 tablespoons of oil. Add the cubed potatoes and fry until lightly browned. Remove and set aside. Add beef, beef broth, tomato sauce, and bay leaf to the pan. Bring to a boil. Reduce heat and simmer for 1-1/2 hours.
Cut red and green bell peppers into 1/4-inch strips. Add potatoes and peppers to pot. Continue cooking until potatoes are soft. Add Tabasco sauce and simmer another 2 minutes. Season with salt to taste. Garnish with sliced olive and serve on rice.
Makes 6 servings