Beef Caldereta (Stew) with Coconut Cream

Instructions

1. 1Place a 6-quart or larger heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C/190°C). Add the 2 tablespoons of vegetable oil and heat until it shimmers.
2. 2Add the about 910 g of beef chuck to the hot pot in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for 3-4 minutes per side until deeply browned. Remove the browned beef from the pot and set it aside on a plate.
3. 3Reduce the heat to medium (148.9°C/150°C). Add the 1 medium chopped onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the 4 cloves of minced garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Stir in the 1 can of tomato sauce and the 2 tablespoons of tomato paste. Cook, stirring frequently, for 5 minutes, allowing the paste to deepen in color.
5. 5Return the about 910 g of browned beef chuck to the pot. Pour in the 2 cups of beef broth and add the 2 tablespoons of soy sauce. Stir everything together, scraping up any browned bits from the bottom of the pot.
6. 6Bring the liquid to a boil, then immediately reduce the heat to low (107.2°C/110°C). Cover the pot and let it simmer gently for 60 minutes, or until the beef is starting to become tender. Stir occasionally.
7. 7Add the 2 medium peeled and cubed potatoes, the 2 medium peeled and sliced carrots, and the 1 medium seeded and chopped bell pepper to the pot. Stir to combine, cover, and continue to simmer for another 20-25 minutes, or until the vegetables are fork-tender.
8. 8Stir in the 1 can of coconut cream. Heat the stew gently for 5 minutes until warmed through, but do not allow it to boil after adding the coconut cream. The stew should be thick and the vegetables tender.
9. 9Serve the Beef Caldereta hot.

Related Guides