Beef Caldereta with Potato and Carrots

Ingredients

• 2 lbs Beef chuck
• 1 28oz can Tomato sauce
• 2 tbsp Tomato paste
• 3 medium Potatoes
• 2 large Carrots
• 1 Red bell pepper
• 1 Green bell pepper
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Liver spread
• 2 cups Beef broth
• 2 tbsp Cooking oil

Instructions

1. 1Cut the 2 lbs of beef chuck into 1-inch cubes. Place the beef cubes in a bowl and season them with salt and pepper.
2. 2Heat the 2 tbsp of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Brown the seasoned beef cubes on all sides, working in batches if necessary to avoid overcrowding the pot. This should take about 5-7 minutes per batch.
3. 3Remove the browned beef from the pot and set it aside on a plate. Leave the drippings in the pot.
4. 4Add the 1 large onion, chopped, and the 4 cloves of garlic, minced, to the pot. Sauté them in the beef drippings over medium heat (350°F / 175°C) for about 3-5 minutes, or until they are softened and fragrant.
5. 5Pour in the 1 28oz can of tomato sauce, the 2 tbsp of tomato paste, the 2 tbsp of liver spread, and the 2 cups of beef broth. Stir everything together until well combined. Bring the mixture to a boil over high heat (450°F / 230°C).
6. 6Return the browned beef to the pot. Add the 3 medium potatoes, peeled and cut into 1-inch chunks, the 2 large carrots, peeled and cut into 1-inch chunks, the 1 red bell pepper, seeded and cut into 1-inch pieces, and the 1 green bell pepper, seeded and cut into 1-inch pieces. Stir to distribute them evenly.
7. 7Reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and let the stew simmer gently for 1.5 to 2 hours. Check occasionally and stir to prevent sticking. The stew is ready when the beef is fork-tender and the vegetables are soft. The total cooking time is approximately 120 minutes.
8. 8Serve the Beef Caldereta hot, ideally with steamed rice.

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