Beef Kaldereta sa Gata with Peanut Butter
Beef stewed in tomato based sauce and coconut milk with potato, bell peppers, and peanut butter.
Servings: 4 people
- 2 lbs. beef chuck cubed
- 8 ounces tomato sauce
- 1 piece tomato chopped
- 2 cups beef broth
- 2 cups coconut mlk
- 3 tablespoons peanut butter
- 1 piece onion chopped
- 5 cloves garlic chopped
- 2 pieces potato cubed
- 1 piece red bell pepper sliced
- 1 piece green bell pepper sliced
- 3 pieces Thai chili pepper optional
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Heat oil in a cooking pot.
Saute onion, garlic, and tomato. Continue to saute until onion and tomato softens.
Add beef. Cook until it turns light brown.
Pour tomato sauce and beef broth. Let boil. Cover and cook in low heat until the sauce reduces to half.
Pour coconut milk into the pot. Add Thai chili peppers. Cover and continue to boil until the beef gets tender.
Add peanut butter. Stir.
Add the potato.Cover and cook for 10 minutes.
Put the bell peppers into the pot. Cover and cook for 12 minutes.
Season with salt and ground black pepper.
Transfer to a serving plate and serve with warm white rice. Share and enjoy!
Calories: 626kcal | Carbohydrates: 13g | Protein: 50g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 156mg | Sodium: 986mg | Potassium: 1253mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1317IU | Vitamin C: 71mg | Calcium: 74mg | Iron: 6mg