Dairy-Free Beef Caldereta

Ingredients

• 2 lbs Beef Chuck
• 1 28oz can Tomato Sauce
• 2 tbsp Tomato Paste
• 2 medium Potatoes
• 2 medium Carrots
• 1 large Bell Peppers
• 1 medium Onion
• 4 cloves Garlic
• 4 oz Dairy-Free Cream Cheese
• 1 cup Beef Broth
• 2 tbsp Soy Sauce
• 2 tbsp Olive Oil
• 1/2 cup Green Olives

Instructions

1. 1Cut the 2 lbs of Beef Chuck into 1-inch cubes. Heat the 2 tbsp of Olive Oil in a large heavy-bottomed pot or Dutch oven over medium-high heat (375-400°F / 190-205°C). Add the cubed beef and sear it for 5-7 minutes, turning occasionally, until browned on all sides. Remove the beef from the pot and set it aside.
2. 2Dice the 1 medium Onion and mince the 4 cloves of Garlic. Reduce the heat to medium (325-350°F / 160-175°C). Add the diced 1 medium Onion and minced 4 cloves of Garlic to the same pot and sauté for 3-5 minutes, stirring frequently, until the onion is softened and the garlic is fragrant.
3. 3Return the seared 2 lbs of Beef Chuck to the pot. Stir in the 1 28oz can of Tomato Sauce, 2 tbsp of Tomato Paste, 1 cup of Beef Broth, and 2 tbsp of Soy Sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low (200-225°F / 95-105°C), cover the pot, and simmer for 60-75 minutes, or until the beef is very tender and easily pierced with a fork.
4. 4While the beef simmers, peel and cut the 2 medium Potatoes and 2 medium Carrots into 1-inch pieces. Core and cut the 1 large Bell Pepper into 1-inch pieces. After the beef has simmered, add the cut 2 medium Potatoes, 2 medium Carrots, and 1 large Bell Pepper to the pot. Continue to simmer, uncovered, for 20-25 minutes, stirring occasionally, until the vegetables are tender when pierced with a fork.
5. 5Stir in the 4 oz of Dairy-Free Cream Cheese until it is fully melted and the sauce is smooth. Add the 1/2 cup of Green Olives and cook for an additional 5 minutes to heat them through. Serve the Dairy-Free Beef Caldereta hot.

Substitutions

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