Beef Caldereta with Potato and Carrots

Ingredients

• 2 lbs Beef Chuck
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Red Bell Pepper
• 1 15oz can Tomato Sauce
• 2 tbsp Tomato Paste
• 1/4 cup Coconut Aminos
• 2 cups Beef Broth
• 4 cloves Garlic
• 1 medium Onion
• 2 tbsp Olive Oil
• 1 leaf Bay Leaf
• 1/2 cup Green Olives

Instructions

1. 1Cut the 2 lbs of Beef Chuck into 1-inch cubes. Peel the 2 medium Potatoes and 2 medium Carrots, then cut them into 1-inch cubes. Remove the seeds and inner membranes from the 1 medium Red Bell Pepper and cut it into 1-inch pieces.
2. 2Heat the 2 tbsp of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, around 400°F (200°C). Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them on all sides until they have a nice crust. This should take about 3-4 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, around 350°F (175°C). Add the 4 cloves of minced Garlic and the 1 medium chopped Onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic burn.
4. 4Stir in the 2 tbsp of Tomato Paste and cook for 1 minute, stirring constantly. Pour in the 1 15oz can of Tomato Sauce and stir to combine with the paste and aromatics. Cook for another 2 minutes, stirring occasionally.
5. 5Return the browned beef to the pot. Add the 2 cups of Beef Broth, the 1/4 cup of Coconut Aminos, and the 1 leaf Bay Leaf. Stir everything together. Increase the heat to bring the liquid to a boil, then immediately reduce the heat to low, around 200°F (95°C). Cover the pot and let it simmer gently for 1 hour, or until the beef is starting to become tender.
6. 6Add the cubed 2 medium Potatoes, 2 medium Carrots, and 1 medium Red Bell Pepper to the pot. Stir them into the stew. Cover the pot again and continue to simmer for another 30-40 minutes, or until the potatoes and carrots are fork-tender. The stew should have thickened slightly.
7. 7Stir in the 1/2 cup of Green Olives. Remove and discard the bay leaf. Taste the stew and adjust seasoning if needed. Serve the Beef Caldereta hot.

Related Guides