Gluten-Free Beef Caldereta with Potato and Carrots

Ingredients

• 2 lbs Beef chuck
• 1 can (15oz) Tomato sauce
• 2 tbsp Tomato paste
• 2 medium Sweet potato
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Bell pepper
• 2 cups Beef broth (gluten-free)
• 4 cloves Garlic
• 1 medium Onion
• 2 tbsp Olive oil
• 1 tbsp Fish sauce
• 2 leaves Bay leaves

Instructions

1. 1Cut the 2 lbs of beef chuck into 1-inch cubes. Season the beef cubes with salt and pepper.
2. 2Heat the 2 tbsp of olive 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, which should take about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, diced, and the 4 cloves of garlic, minced, to the same pot. Sauté over medium heat (300°F / 150°C) until the onion is softened and translucent, about 5-7 minutes.
4. 4Stir in the 1 can (15oz) of tomato sauce and the 2 tbsp of tomato paste. Cook this mixture, stirring occasionally, for 5 minutes until it darkens slightly.
5. 5Return the browned beef to the pot. Add the 2 cups of gluten-free beef broth, the 2 medium sweet potatoes (peeled and cut into 1-inch chunks), the 2 medium carrots (peeled and cut into 1-inch chunks), the 2 medium potatoes (peeled and cut into 1-inch chunks), the 1 medium bell pepper (seeded and cut into 1-inch chunks), the 1 tbsp of fish sauce, and the 2 leaves of bay leaves.
6. 6Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 hours (90 minutes). Check periodically to ensure it is not sticking. The stew is ready when the beef is fork-tender and the sweet potatoes, carrots, and potatoes are cooked through and soft.
7. 7Remove the bay leaves before serving. Serve the Gluten-Free Beef Caldereta hot, optionally with rice.

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