Beef Caldereta (Beef Stew)

Ingredients

• about 910 g Beef chuck
• 1 can Tomato sauce
• 2 cups Beef broth
• 2 medium Potatoes
• 2 medium Carrots
• 1 large Bell peppers
• 1 cup Frozen peas
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Liver spread
• 2 tablespoons Soy sauce
• 2 tablespoons Cooking oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 175°C / 175°C). Add the 2 tablespoons of cooking oil. Once the oil is shimmering, carefully add the about 910 g of beef chuck in batches, making sure not to overcrowd the pot. Brown the beef on all sides for about 2-3 minutes per side, until it has a nice brown crust. Remove the browned beef from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (148.9°C / 150°C). Add the 1 medium onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Sauté for 3-5 minutes, stirring frequently, until the onion is softened and translucent and the garlic is fragrant. Be careful not to burn the garlic.
3. 3Return the browned about 910 g of beef chuck to the pot. Pour in the 1 can of tomato sauce, the 2 cups of beef broth, the 2 tablespoons of liver spread, and the 2 tablespoons of soy sauce. Stir everything together to combine. Bring the mixture to a boil, then immediately reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer gently for 1 hour. The beef should be starting to become tender.
4. 4While the beef is simmering, prepare your vegetables. Peel and cut the 2 medium potatoes into 2.54 cm cubes. Peel and cut the 2 medium carrots into 2.54 cm thick rounds. After the initial 1-hour simmer, add the cubed potatoes and carrot rounds to the pot. Stir them in, cover the pot again, and continue to simmer for another 30 minutes, or until the potatoes and carrots are beginning to soften when poked with a fork.
5. 5Prepare the bell peppers by removing the seeds and membranes and cutting the 1 large bell pepper into 2.54 cm pieces. After the 30 minutes of simmering with the potatoes and carrots, add the bell pepper pieces and the 1 cup of frozen peas to the pot. Stir everything together, cover the pot, and cook for a final 10-15 minutes. The vegetables should be tender but not mushy, and the peas should be heated through.
6. 6Serve the Beef Caldereta hot. It is traditionally served with rice.

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