Beef Caldereta (Nut-Free)

Instructions

1. 1Cut the about 910 g Beef Chuck into 2.54 cm cubes. In a bowl, combine the beef cubes with the 1/4 cup Soy Sauce and 2 tbsp Calamansi Juice. Stir to coat, then cover and marinate in the refrigerator for at least 30 minutes.
2. 2Peel and mince the 4 cloves Garlic. Peel and chop the 1 medium Onion. Heat the 2 tbsp Cooking Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the minced garlic and chopped onion and cook, stirring frequently, until they are fragrant and softened, about 3-5 minutes. Do not let them brown.
3. 3Add the marinated beef, including any marinade from the bowl, to the pot. Cook over medium-high heat (190.6°C / 190°C), stirring occasionally, until the beef is browned on all sides, about 5-7 minutes. This searing helps develop flavor.
4. 4Pour in the 1 can (about 425 g) Tomato Sauce and the 2 cups Beef Broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and cook for 1 hour and 30 minutes to 2 hours, or until the beef is very tender. Check occasionally to ensure it's not boiling rapidly.
5. 5While the beef is cooking, 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. Once the beef is tender, add the cubed potatoes and carrot rounds to the pot. Stir them in, cover the pot again, and continue to cook for another 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork.
6. 6Cut the 1 medium Bell Pepper into 2.54 cm pieces. Add the bell pepper pieces and the 1/2 cup Green Olives to the pot. Stir in the 2 tbsp Liver Spread until it is fully incorporated into the sauce. Cook for an additional 5 minutes, uncovered, allowing the flavors to meld and the bell pepper to soften slightly.
7. 7Serve the Beef Caldereta hot, ideally with steamed rice.

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