Beef Caldereta

Instructions

1. 1Cut the about 680 g of beef chuck into 2.54 cm cubes. Season the beef cubes with salt and pepper.
2. 2Heat the 2 tbsp of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Carefully add the seasoned beef cubes and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 175°C. Add the 1 medium onion and 4 cloves of garlic to the same pot. Sauté them for about 3-5 minutes, stirring occasionally, until they have softened and the onion is translucent.
4. 4Pour in the 1 cup of tomato sauce and the 2 cups of beef broth. Stir to combine with the softened onion and garlic. Bring the liquid to a boil.
5. 5Return the browned beef cubes to the pot. Add the 2 medium potatoes (peeled and cut into 2.54 cm cubes), 2 medium carrots (peeled and cut into 2.54 cm thick rounds), and the 2 leaves of bay leaves. Stir everything together.
6. 6Reduce the heat to low, about 120°C. Cover the pot tightly and let it simmer for 1.5 to 2 hours. Check occasionally to ensure it is not sticking. The beef and vegetables should be very tender when pierced with a fork, and the liquid should have thickened slightly.
7. 7During the last 30 minutes of simmering, add the 1 medium red bell pepper (cut into 2.54 cm pieces) and the 1/2 cup of green olives to the pot. Stir them in and continue to simmer, covered, until the bell pepper is tender-crisp.
8. 8Remove and discard the 2 bay leaves from the pot. Serve the Beef Caldereta hot.

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