Keto Beef Caldereta

Ingredients

• 2 lbs Beef chuck
• 2 tbsp Olive oil
• 1 large Onion
• 4 cloves Garlic
• 6 oz Tomato paste
• 2 cups Beef broth
• 1 medium Eggplant
• 2 medium Zucchini
• 2 medium Bell peppers
• 1/2 cup Green olives
• 2 tbsp Coconut aminos
• 2 leaves Bay leaves

Instructions

1. 1Cut the 2 lbs of beef chuck into 1-inch cubes. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, around 400°F (200°C). Add the beef cubes in a single layer, being careful not to overcrowd the pot, and sear them on all sides until deeply browned, about 2-3 minutes per side. Remove the seared beef from the pot and set it aside on a plate.
2. 2Add the large onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Sauté, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the 6 ounces of tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes. This helps develop its flavor.
3. 3Pour in the 2 cups of beef broth and add the 2 tablespoons of coconut aminos and the 2 bay leaves. Scrape the bottom of the pot to loosen any browned bits. Bring the liquid to a simmer, then return the seared 2 lbs of beef chuck to the pot. Cover the pot tightly, reduce the heat to low, around 250°F (120°C), and simmer gently for 1.5 hours, or until the beef is fork-tender. Check occasionally to ensure it is not sticking.
4. 4While the beef simmers, prepare the vegetables. Cut the medium eggplant and the 2 medium zucchini into 1-inch cubes. Cut the 2 medium bell peppers into 1-inch pieces. After the beef has simmered for 1.5 hours and is tender, add the prepared eggplant, zucchini, and bell peppers to the pot. Stir to combine, cover, and continue to simmer for another 20-25 minutes, or until the vegetables are tender but not mushy.
5. 5Stir in the 1/2 cup of green olives. Remove and discard the 2 bay leaves. Taste the stew and adjust seasoning if needed. Serve the Keto Beef Caldereta hot.

Substitutions

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