Beef Caldereta (Stew) with Gluten-Free Bread

Ingredients

• 2 lbs Beef chuck
• 2 tbsp Vegetable oil
• 1 large Onion
• 4 cloves Garlic
• 1 can Tomato sauce
• 2 tbsp Tomato paste
• 2 cups Beef broth
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Red bell pepper
• 1 cup Green peas
• 2 leaves Bay leaves
• 1 tbsp Fish sauce
• 4 slices Gluten-free bread

Instructions

1. 1Cut the 2 lbs of beef chuck into 1-inch cubes.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Brown the 2 lbs of beef chuck cubes in batches, ensuring not to overcrowd the pot. Once browned, remove the beef from the pot and set it aside.
3. 3In the same pot, add the 1 large onion, chopped, and the 4 cloves of garlic, minced. Sauté over medium heat, about 300°F (150°C), until the onion is softened and translucent, about 5-7 minutes. Stir in the 1 can of tomato sauce and the 2 tbsp of tomato paste, cooking for another 5 minutes until the mixture darkens slightly.
4. 4Return the browned 2 lbs of beef chuck to the pot. Add the 2 cups of beef broth, the 2 medium potatoes, peeled and cut into 1-inch chunks, the 2 medium carrots, peeled and cut into 1-inch thick rounds, the 1 medium red bell pepper, seeded and cut into 1-inch pieces, the 2 leaves of bay leaves, and the 1 tbsp of fish sauce. Stir everything together and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the 2 lbs of beef chuck is very tender. Stir occasionally to prevent sticking.
6. 6During the last 15 minutes of simmering, stir in the 1 cup of green peas. Continue to simmer, covered, until the peas are tender and bright green.
7. 7Remove and discard the 2 bay leaves before serving. Serve the Beef Caldereta hot with the 4 slices of gluten-free bread for dipping.

Substitutions

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