Beef Caldereta (Nut-Free)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 205°C (200°C). Add the about 910 g of beef chuck, cut into cubes, and brown them on all sides. This should take about 5-7 minutes. Remove the browned beef from the pot and set aside.
2. 2Add the 1 chopped onion and 4 cloves of minced garlic to the same pot. Cook, stirring occasionally, for 3-5 minutes, or until the onion has softened and become translucent. Do not let the garlic burn.
3. 3Stir in the 1 can (about 425 g) of tomato sauce, 2 tablespoons of tomato paste, 2 tablespoons of soy sauce (Wheat-Free Tamari), 2 cups of beef broth, 1 bay leaf, and 1/2 teaspoon of black peppercorns. Add the 2 tablespoons of liver spread (Nut-Free) and stir until it is well combined with the sauce.
4. 4Return the browned beef chuck to the pot. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the beef is becoming tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5Add the 2 cubed potatoes, 2 sliced carrots, and 1 sliced bell pepper to the pot. Stir to combine them with the beef and sauce. Cover the pot again and continue to simmer for another 30-45 minutes, or until the potatoes and carrots are fork-tender and the beef is completely tender. The stew should be thick and rich.
6. 6Remove and discard the bay leaf from the pot. Serve the Beef Caldereta hot.

Substitutions

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