Beef Caldereta (Beef Stew)

Ingredients

• about 910 g Beef chuck
• 1 can Tomato sauce
• 2 tbsp Tomato paste
• 2 medium Potatoes
• 2 medium Carrots
• 2 medium Bell peppers
• 1 medium Onion
• 4 cloves Garlic
• 2 cups Beef broth
• 2 tbsp Soy sauce (coconut aminos)

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

Instructions

1. 1Cut the about 910 g of Beef chuck into 2.54 cm cubes.
2. 2Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them on all sides for about 5-7 minutes per batch until a nice crust forms. Remove the browned beef and set it aside.
3. 3Add the medium Onion, chopped, and the 4 cloves of Garlic, minced, to the same pot. Cook, stirring frequently, for 2-3 minutes until the onion is softened and the garlic is fragrant.
4. 4Stir in the 1 can of Tomato sauce, 2 tbsp of Tomato paste, 2 tbsp of Soy sauce (coconut aminos), and 2 cups of Beef broth. Scrape the bottom of the pot to loosen any browned bits.
5. 5Return the browned beef to the pot. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is starting to become tender.
6. 6Add the 2 medium Potatoes, peeled and cut into 2.54 cm cubes, and the 2 medium Carrots, peeled and cut into 2.54 cm thick rounds, to the pot. Stir to combine, cover, and continue to simmer for 30 minutes.
7. 7Add the 2 medium Bell peppers, seeded and cut into 2.54 cm pieces, to the pot. Stir, cover, and cook for another 15-20 minutes, or until the potatoes, carrots, and bell peppers are fork-tender. The stew should have a thick, rich sauce.
8. 8Serve the Beef Caldereta hot.

Substitutions

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