Beef Caldereta (Stew)

Ingredients

• 2 lbs Beef chuck
• 2 tbsp Vegetable oil
• 1 medium Onion
• 4 cloves Garlic
• 6 oz Tomato paste
• 14 oz Diced tomatoes
• 4 cups Beef broth
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Red bell pepper
• 1/2 cup Green peas
• 2 leaves Bay leaves
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 cups Cooked rice

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Add the 2 lbs of beef chuck, cut into 1.5-inch cubes, in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it has a nice crust, about 3-4 minutes per batch, then remove the beef from the pot and set it aside. Do not wash the pot.
2. 2Reduce the heat to medium, about 325°F (163°C). Add the 1 medium onion, chopped, and 4 cloves of garlic, minced, to the same pot. Cook, stirring frequently, until the onion is soft and translucent and the garlic is fragrant, about 5 minutes. Be careful not to burn the garlic.
3. 3Stir in the 6 oz of tomato paste and cook for 1 minute, stirring constantly. Then, add the 14 oz of diced tomatoes. Cook for another 4 minutes, stirring occasionally, until the mixture darkens slightly.
4. 4Pour in the 4 cups of beef broth, scraping the bottom of the pot with a spoon to loosen any browned bits. Bring the liquid to a gentle simmer.
5. 5Return the browned 2 lbs of beef chuck to the pot. Add the 2 leaves of bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together.
6. 6Reduce the heat to low, cover the pot tightly, and let the stew simmer gently for 1 hour and 30 minutes, or until the beef is very tender when pierced with a fork. Check occasionally to ensure it is not sticking.
7. 7Add the 2 medium potatoes, peeled and cut into 1-inch cubes, and the 2 medium carrots, peeled and cut into 1-inch thick rounds, to the pot. Stir them in, cover, and continue to simmer for another 20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
8. 8Stir in the 1 medium red bell pepper, cut into 1-inch pieces, and the 1/2 cup of green peas. Cook for an additional 5 minutes, uncovered, until the bell pepper is slightly tender-crisp and the peas are bright green.
9. 9Remove and discard the 2 bay leaves. Serve the Beef Caldereta hot over the 4 cups of cooked rice.

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