Beef Kaldereta (Soy-Free)

Ingredients

• 2 lbs Beef chuck
• 2 pieces Potatoes
• 2 pieces Carrots
• 1 piece Bell pepper
• 1 can (15oz) Tomato sauce
• 2 tbsp Tomato paste
• 1 piece Onion
• 4 cloves Garlic
• 2 cups Beef broth
• 1 tbsp Fish sauce
• 2 tbsp Olive oil
• 1/2 cup Green Olives
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 2 lbs of beef chuck, cut into 1-inch cubes, and brown it on all sides for about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 piece of onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Cook, stirring frequently, until the onion is softened and translucent, about 3-5 minutes. Do not let the garlic burn.
3. 3Stir in the 1 can (15oz) of tomato sauce and the 2 tablespoons of tomato paste. Cook this mixture, stirring constantly, for 5 minutes until it darkens slightly. This helps develop a richer flavor.
4. 4Return the browned 2 lbs of beef chuck to the pot. Pour in the 2 cups of beef broth and add the 1 tablespoon of fish sauce. Stir everything together and bring the liquid to a gentle simmer.
5. 5Cover the pot tightly with a lid. Reduce the heat to low (300°F / 150°C) and let it simmer gently for 1.5 to 2 hours, or until the beef is very tender when pierced with a fork. Check occasionally to ensure it's not boiling rapidly.
6. 6Add the 2 pieces of potatoes, peeled and cut into 1-inch chunks, the 2 pieces of carrots, peeled and cut into 1-inch chunks, and the 1 piece of bell pepper, seeded and cut into 1-inch chunks, to the pot. Stir them into the sauce. Continue to simmer, covered, for about 20 minutes, or until the vegetables are fork-tender.
7. 7Taste the stew and add the 1 teaspoon of salt and 1/2 teaspoon of black pepper as needed. Stir in the 1/2 cup of green olives. Cook for another 2 minutes to allow the flavors to meld. Serve hot, ideally over steamed rice.

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