Dairy-Free, Egg-Free Beef Caldereta

Ingredients

• about 910 g Beef chuck
• about 790 g Tomato sauce
• 2 medium Potatoes
• 2 medium Carrots
• 2 medium Bell peppers
• 1 large Onion
• 5 cloves Garlic
• 2 tbsp Liver spread (dairy-free)
• 1/4 cup Soy sauce
• 1 cup Beef broth
• 2 tbsp Olive oil
• 2 leaves Bay leaves
• 1 cup Green peas

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (190°C / about 190°C). Add the 2 tablespoons of olive oil.
2. 2Add the about 910 g of beef chuck to the hot oil. Brown the beef on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
3. 3Add the 1 large onion and 5 cloves of garlic to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. The garlic should be fragrant.
4. 4Pour in the about 790 g of tomato sauce, 1/4 cup of soy sauce, and 1 cup of beef broth. Add the 2 tablespoons of dairy-free liver spread and the 2 bay leaves. Stir everything together until the liver spread is incorporated. Bring the mixture to a gentle simmer.
5. 5Return the browned about 910 g of beef chuck to the pot. Add the 2 medium potatoes and 2 medium carrots. Ensure the beef and vegetables are mostly submerged in the liquid. Cover the pot, reduce the heat to medium-low (150°C / 148.9°C), and simmer for 1 hour to 1 hour and 30 minutes, or until the beef is fork-tender. Stir occasionally to prevent sticking.
6. 6Add the 2 medium bell peppers and 1 cup of green peas to the pot. Stir them into the stew. Continue to simmer, uncovered, for another 15 minutes, or until the bell peppers are tender-crisp and the green peas are bright green and heated through.
7. 7Remove and discard the 2 bay leaves from the pot. Serve the beef caldereta hot, ideally with steamed rice.

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