Beef Caldereta (Soy-Free)

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

Instructions

1. 1Cut the 2 lbs of beef chuck into 1-inch cubes. Season these cubes with to taste salt and to taste pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
3. 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.
4. 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.
5. 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.
6. 6Return the browned beef to the pot. Add the 2 medium potatoes, peeled and cut into 1-inch chunks, and the 2 medium carrots, peeled and cut into 1-inch chunks. Add the 1 medium red bell pepper and 1 medium green bell pepper, seeds removed and cut into 1-inch pieces.
7. 7Stir in the 2 tbsp of coconut aminos and the 2 tbsp of soy-free liver spread until well combined.
8. 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 165°F (74°C).
9. 9Serve the Beef Caldereta hot.

Substitutions

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