Beef Caldereta (Beef Stew) - Peanut-Free

Ingredients

• about 910 g Beef chuck
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 can (15 oz) Tomato sauce
• 2 tbsp Tomato paste
• 1 medium Onion
• 4 cloves Garlic
• 2 cups Beef broth
• 2 tbsp Soy sauce (wheat-free Tamari)
• 2 tbsp Vegetable oil
• 2 leaves Bay leaves
• 1/2 tsp Black peppercorns
• 1 tsp Sugar
• to taste Salt and pepper

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. 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. Core, seed, and cut the 1 medium red bell pepper and the 1 medium green bell pepper into 2.54 cm pieces. Peel and finely chop the 1 medium onion. Peel and mince the 4 cloves of garlic.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Brown the about 910 g of beef chuck cubes in batches, ensuring not to overcrowd the pot. Once browned on all sides, remove the beef from the pot and set it aside on a plate.
3. 3Add the chopped 1 medium onion to the pot and sauté over medium heat, about 150°C, until softened and translucent, about 5-7 minutes. Add the minced 4 cloves of garlic and cook for another minute until fragrant, stirring constantly.
4. 4Stir in the 2 tbsp of tomato paste and cook for 1 minute, stirring constantly. Pour in the 1 can (about 425 g) of tomato sauce, 2 cups of beef broth, 2 tbsp of soy sauce (wheat-free Tamari), 2 leaves of bay leaves, 1/2 tsp of black peppercorns, and 1 tsp of sugar. Stir everything together and bring the liquid to a boil over medium-high heat, about 204.4°C (200°C).
5. 5Return the browned about 910 g of beef chuck to the pot. Once the liquid returns to a simmer, reduce the heat to low, about 95°C, cover the pot tightly, and let it simmer for 1 hour, or until the beef is starting to become tender.
6. 6Add the cubed 2 medium potatoes and the sliced 2 medium carrots to the pot. Stir them into the stew, cover the pot again, and continue to simmer for another 30 minutes.
7. 7Add the cut 1 medium red bell pepper and 1 medium green bell pepper to the pot. Stir them in, cover, and cook for a final 15 minutes, or until the potatoes and carrots are fork-tender and the beef is very tender. Remove and discard the 2 bay leaves.
8. 8Taste the stew and season with salt and pepper as needed. Serve the Beef Caldereta hot with rice.

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