This dish is pure comfort. As we start to head in to fall, stews and soups are starting to creep in to our rotation at home. Usually, we eat caldereta on Xmas eve or Noche Buena with the PI fam. I’ll definitely bring it this year. So delicious with the umami liver pâté addition and the briny green olives.

• 2lbs of stew meat, cut into 1.5-2” cubes
• 2 handfuls of baby Yukon and red potatoes or 2 russets, peeled and diced into 1.5” cubes
• 2 handfuls of baby carrots
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups tomato sauce
• 2 TBSP tomato paste
• 2 cups water
• 1/2 cup liver spread, I used little devils
• 1 red pepper, chopped
• 1/2 cup green olives pitted
• Salt and pepper to taste

Add 2TBSP veggie oil to large pot over medium high heat. Sprinkle salt and pepper over stew meat and cook in batches until there’s a nice sear on all sides. Set aside.

Add potatoes and carrots and Cook just until they have a little color. Set aside.

Add onions and garlic and cook over medium heat until softened.

Add back in stew meat and any accumulated juices to the onion and garlic mix. Add tomato sauce, tomato paste and water. Bring to a boil.

You could transfer to a crockpot and cook on low for 1.5 hours. Or you could cover the pot on the stove and cook on low for 1.5 hours. you want to cook until the stew meat is just tender. Add back the potatoes and carrots and cook for 20 more minutes or until tender.

Once everything is cooked to your liking, stir in the liver spread, olives and red peppers. Cook 3 more minutes. Season to taste.

Serve with rice and enjoy!