CREAMY CALDERETA WITH PEANUT BUTTER

Ingredients:

2	tbsp	cooking oil
1	pc (100 g)	onion, sliced
6	cloves	garlic, crushed
6	pc (200 g)	tomatoes, sliced
1	kg	MONTEREY BEEF SHORT RIBS or BEEF CUBES, sliced into 2x2 inch chunks
1	L (4 cups)	water
1	can (85 g)	PUREFOODS LIVER SPREAD
2	tbsp	soy sauce
2	packs (200 g each)	tomato sauce
1/2	kg	potatoes, cut into chunks
1/4	kg	carrots, cut into chunks
1/2	tsp	iodized fine salt
1	tsp	pepper
1	jar (170 g)	SKIPPY® CREAMY PEANUT BUTTER
1/4	cup (40g)	pitted green olives, sliced in half
1	pc (50 g)	red bell pepper, cubed
1	pc (50 g)	green bell pepper, cubed
1	pc (1 g)	siling labuyo, sliced

Procedure:

In a pot, heat oil and sauté onion, garlic and tomatoes.
Add meat and sauté for 5 minutes then add water. Cover and simmer for 1-1/2 hours or until meat is tender, stirring occasionally. Add more water as needed.
Add liver spread, soy sauce, tomato sauce, potatoes, and carrots. Simmer for 10 minutes or until vegetables are tender. Season with salt and pepper.
Mix in peanut butter, olives, bell peppers, and sili. Cook for 3 more minutes.

Makes 8-10 servings.
(Yield: 10 cups/1 cup per serving)

Tip/s:

Use a pressure cooker to cut cooking time to tenderize meat
Add cheese for added creaminess and temper heat from sili

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