Beef Caldereta with Gluten-Free Rice

Ingredients

• 2 lbs Beef chuck (cubed)
• 2 tbsp Olive oil
• 1 large Onion (chopped)
• 4 cloves Garlic (minced)
• 1 can (28oz) Tomato sauce
• 2 cups Beef broth
• 2 medium Potatoes (cubed)
• 2 medium Carrots (sliced)
• 1 medium Bell pepper (sliced)
• 1 cup Green peas (frozen)
• 2 tbsp Liver spread (gluten-free)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cups White Rice

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (375-400°F / 190-205°C) and add the 2 tablespoons of olive oil. Once the oil shimmers, carefully add the 2 lbs beef chuck, cut into 1-inch cubes, and brown on all sides for 5-7 minutes until a deep brown crust forms. Remove the browned beef from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (300-325°F / 150-160°C) in the same pot. Add the 1 large chopped onion and cook for 5 minutes until it softens and becomes translucent. Add the 4 cloves of minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Pour the 1 can (28oz) of tomato sauce and the 2 cups of beef broth into the pot. Stir well, scraping up any browned bits from the bottom, then increase the heat to high (400-450°F / 205-230°C) and bring the liquid to a rolling boil.
4. 4Return the browned 2 lbs beef chuck to the pot. Add the 2 medium potatoes, cut into 1-inch cubes, the 2 medium carrots, sliced into 1/4-inch rounds, and the 1 medium bell pepper, sliced into 1/2-inch strips. Stir everything together to combine.
5. 5Reduce the heat to low (200-225°F / 95-105°C), cover the pot tightly, and let the stew simmer gently for 1 hour and 30 minutes to 2 hours, stirring every 30 minutes to prevent sticking. The beef should be very tender and easily pierced with a fork, reaching an internal temperature of 200-205°F (93-96°C).
6. 6Stir in the 1 cup of frozen green peas and the 2 tablespoons of gluten-free liver spread. Continue to simmer, uncovered, for another 10 minutes on low heat (200-225°F / 95-105°C) until the stew has thickened slightly and the peas are tender. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. 7While the stew finishes, cook the 2 cups of white rice: Combine the rice with 4 cups of water in a medium saucepan. Bring to a boil over high heat (400-450°F / 205-230°C), then reduce heat to low (200-225°F / 95-105°C), cover, and simmer for 15-20 minutes until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
8. 8Serve the hot Beef Caldereta immediately over the cooked 2 cups of white rice.

Substitutions

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