Beef Caldereta (Beef Stew)

Ingredients

• about 680 g Beef chuck, cut into 1-inch cubes
• 1 can (15 oz) Tomato sauce
• 2 tbsp Tomato paste
• 2 medium Potatoes, cubed
• 2 medium Carrots, sliced
• 1 each Bell peppers (red and green), sliced
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 1 cup Beef broth
• 2 leaves Bay leaves
• 2 tbsp Olive oil
• 1 tbsp Fish sauce (patis)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 205°C (200°C). Add the about 680 g of beef chuck, cut into 2.54 cm cubes, and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef cubes from the pot and set them aside on a plate.
2. 2Reduce the heat to medium, which is about 175°C. Add the 1 medium onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Sauté them for 2-3 minutes until they become fragrant, stirring constantly.
3. 3Add the 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 2 minutes until it darkens slightly in color.
4. 4Pour in the 1 can (about 425 g) of tomato sauce and the 1 cup of beef broth. Add the 2 bay leaves and stir everything together. Increase the heat to medium-high and bring the liquid to a boil.
5. 5Carefully return the browned about 680 g of beef chuck to the pot. Once the liquid returns to a simmer, reduce the heat to low, which is about 95°C. Cover the pot tightly and let it simmer gently for 1 hour, or until the beef begins to feel tender when poked with a fork.
6. 6Add the 2 medium potatoes, cubed, and the 2 medium carrots, sliced, to the pot. Stir them into the liquid, cover the pot again, and continue to simmer for another 30 minutes. Check the tenderness of the beef and vegetables; they should be easily pierced with a fork.
7. 7Add the 1 red and 1 green bell peppers, sliced, to the pot. Stir them in, cover, and cook for an additional 5 minutes, just until the peppers are slightly softened but still have a little crunch.
8. 8Remove the 2 bay leaves from the pot. Stir in the 1 tablespoon of fish sauce, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Taste the stew and add more salt or fish sauce if needed to reach your desired flavor.
9. 9Serve the Beef Caldereta hot. It is traditionally served with rice.

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