Beef Caldereta with Potatoes and Carrots

Ingredients

• 2 lbs Beef chuck
• 2 tbsp Olive oil
• 1 Onion
• 4 cloves Garlic
• 1/4 cup Tomato paste
• 28 oz Diced tomatoes
• 4 cups Beef broth
• 2 Potatoes
• 2 Carrots
• 1 Red bell pepper
• 1 cup Green peas
• 1/2 cup Sweet potato
• 2 Bay leaves
• 1 tbsp Fish sauce
• 1/2 tsp Black pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is 400°F (200°C). Add the 2 pounds of beef chuck and sear it on all sides until it is deeply browned, about 3-4 minutes per side. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Sauté them over medium heat, about 300°F (150°C), until they are softened and the onion looks translucent, which should take about 5-7 minutes. Stir in the 1/4 cup of tomato paste and cook it for 1 minute, stirring constantly, until it darkens slightly.
3. 3Pour in the 28 ounces of diced tomatoes and the 4 cups of beef broth. Add the 2 potatoes, peeled and cut into 1-inch cubes, the 2 carrots, peeled and cut into 1-inch chunks, the 1 red bell pepper, seeded and cut into 1-inch pieces, and the 1/2 cup of sweet potato, peeled and cut into 1-inch cubes. Add the 2 bay leaves, 1 tablespoon of fish sauce, and 1/2 teaspoon of black pepper.
4. 4Bring the mixture in the pot to a rolling boil over high heat, about 400°F (200°C). Once boiling, reduce the heat to low, about 200°F (95°C), return the seared 2 pounds of beef chuck to the pot, cover it tightly, and let it simmer gently. Cook for 1.5 to 2 hours, or until the beef is very tender when pierced with a fork.
5. 5During the last 15 minutes of the simmering time, stir in the 1 cup of green peas. Continue to simmer, covered, until the peas are bright green and tender.
6. 6Remove and discard the 2 bay leaves from the pot. Taste the stew and add more 1/2 teaspoon of black pepper if desired. Serve the Beef Caldereta hot.

Substitutions

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