Gluten-Free Beef Caldereta with Sweet Potato

Ingredients

• 2 lbs Beef Chuck
• 2 medium Sweet Potatoes
• 2 medium Carrots
• 1 medium Green Bell Pepper
• 1 can Tomato Sauce
• 2 tbsp Liver Spread (Gluten-Free)
• 2 tbsp Peanut Butter
• 1 medium Onion
• 4 cloves Garlic
• 2 cups Beef Broth
• 1 tbsp Tapioca Starch
• 2 tbsp Olive Oil

Instructions

1. 1Cut the 2 lbs Beef Chuck into 1-inch cubes. Peel and cut the 2 medium Sweet Potatoes into 1-inch cubes. Peel and cut the 2 medium Carrots into 1-inch cubes. Cut the 1 medium Green Bell Pepper into 1-inch pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 4 cloves Garlic.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 2 lbs Beef Chuck cubes and brown them on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the chopped 1 medium Onion to the same pot and sauté until softened, about 3-4 minutes. Add the minced 4 cloves Garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Pour in the 1 can Tomato Sauce and cook, stirring, for 2 minutes. Stir in the 2 cups Beef Broth, the 2 tbsp Gluten-Free Liver Spread, and the 2 tbsp Peanut Butter until well combined. Return the browned beef to the pot. Bring the mixture to a gentle simmer.
5. 5Add the cubed 2 medium Sweet Potatoes, cubed 2 medium Carrots, and 1-inch pieces of 1 medium Green Bell Pepper to the pot. Stir everything together, then cover the pot. Reduce the heat to low (300°F / 150°C) and simmer for 1.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
6. 6In a small bowl, whisk together the 1 tbsp Tapioca Starch with 2 tablespoons of water until smooth. Pour this mixture into the simmering stew and stir well. Continue to simmer uncovered for 5 minutes, stirring, until the sauce has thickened to your desired consistency.
7. 7Serve the Gluten-Free Beef Caldereta hot.

Substitutions

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