Beef Caldereta (Soy-Free)

Name: Beef Caldereta (Soy-Free)
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Ingredients: 2 lbs Beef chuck; 2 medium Potatoes; 2 medium Carrots; 1 medium Red bell pepper; 1 medium Green bell pepper; 1 large Onion; 4 cloves Garlic; 1 15 oz can Tomato sauce; 2 cups Beef broth; 2 tbsp Coconut aminos; 2 tbsp Liver spread (soy-free); 2 tbsp Olive oil; to taste Salt; to taste Pepper

A hearty Filipino beef stew cooked in tomato sauce, potatoes, carrots, and bell peppers. Uses coconut aminos instead of soy sauce.

115m4 servings

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SOY-free

550 cal|45g protein|30g carbs|25g fat|6g fiber

Ingredients

about 910 g Beef chuck
2 medium Potatoes
2 medium Carrots
1 medium Red bell pepper
1 medium Green bell pepper
1 large Onion
4 cloves Garlic
1 15 oz can Tomato sauce
2 cups Beef broth
2 tbsp Coconut aminos
2 tbsp Liver spread (soy-free)
2 tbsp Olive oil
to taste Salt
to taste Pepper

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

Instructions

1Cut the about 910 g of beef chuck into about 2.5 cm cubes. Season these cubes with to taste salt and to taste pepper.
2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (175°C).
3Carefully add the seasoned beef cubes to the hot pot and brown them on all sides, about 2-3 minutes per side. Once browned, remove the beef from the pot and set it aside on a plate.
4Add the large onion and 4 cloves of garlic to the same pot. Sauté, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. The garlic should be fragrant.
5Pour in the 1 15 oz can of tomato sauce and the 2 cups of beef broth. Stir everything together and bring the liquid to a boil.
6Return the browned beef to the pot. Add the 2 medium potatoes, peeled and cut into about 2.5 cm chunks, and the 2 medium carrots, peeled and cut into about 2.5 cm chunks. Add the 1 medium red bell pepper and 1 medium green bell pepper, seeds removed and cut into about 2.5 cm pieces.
7Stir in the 2 tbsp of coconut aminos and the 2 tbsp of soy-free liver spread until well combined.
8Reduce the heat to low, cover the pot tightly, and let the stew simmer gently for 1.5 to 2 hours. Check periodically and stir. The stew is ready when the beef is very tender when pierced with a fork and the vegetables are cooked through. The internal temperature of the beef should reach at least 74°C.
9Serve the Beef Caldereta hot.

Substitutions

Soy sauce → Coconut aminos

Allergen

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