Beef Caldereta (Stew) with Gluten-Free Bread

Ingredients

• about 910 g 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

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

Instructions

1. 1Cut the about 910 g of beef chuck into 2.54 cm cubes.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Brown the about 910 g 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 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 about 910 g of beef chuck to the pot. Add the 2 cups of beef broth, the 2 medium potatoes, peeled and cut into 2.54 cm chunks, the 2 medium carrots, peeled and cut into 2.54 cm thick rounds, the 1 medium red bell pepper, seeded and cut into 2.54 cm 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 about 910 g 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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