Beef Caldereta

This dish is one of my favourite beef recipes, it is a tasty blend of veges & oh-so tender meat :) It is a stew and goes perfectly well with any side dish. This isn't cooked the traditional way, as is typical of me- I do tend to tweak recipes to my taste, however, it is absolutely delicious.
It is as good as it looks too and this is one recipe that won't disappoint, enough said- try it!

INGREDIENTS:
500 gm. rump steak, cut into strips or small chunks
3 ripe tomatoes, chopped
tomato paste 3-4 tbsp.
4 cloves of garlic minced 
2 medium white onion, quartered
potatoes & carrots, cut into chunks
3/4 c of baby peas
1/2 of red & green bellpepper (capsicum), cut into strips
dark soy sauce, 1/4 c
dash of salt, black ground pepper
1 beef bouillon dissolved in 3 c of water
black peppercorns
button mushrooms, halved
grated cheese 1/4 c
cream, 3 tbsp.
*liver pate, 3 tbsp. (optional, I tend to omit this)


HOW TO:
1. Over medium heat, saute' garlic, peppercorns & onion in olive oil & a dollop of butter/margarine.
2. Add in tomatoes, cook til softened and add beef. Season straightaway with soy sauce, salt & pepper. Saute' a bit more.
3. Add in water-bouillon mixture, tomato paste and cover, simmer for 30 minutes. 
4. Add in potatoes and carrots. Let simmer til cooked. The stock would have reduced a bit by this time. Lower heat.
*just add in another half cup of water & adjust seasoning if needed.
5. Once beef is tender, add in the cream, stir in cheese and pate (if using), and add in the capsicum, mushrooms & baby peas. Turn off heat, as the heat will cook these.
The smell of your kitchen would be heavenly by now, LOL... anyway it goes perfectly well with a side dish of mashed potato, bread or steamed white rice- oohhh, yum!
Enjoy :)