Keto Beef Caldereta

Ingredients

• 2 lbs Beef Chuck
• 2 tbsp Olive Oil
• 1 medium Onion
• 4 cloves Garlic
• 6 oz Tomato Paste
• 4 cups Beef Broth
• 2 medium Bell Peppers
• 8 oz Cremini Mushrooms
• 1/2 cup Green Olives
• 2 cups Cauliflower Florets
• 1 tbsp Fish Sauce
• 2 tbsp Liver Spread

Instructions

1. 1Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Add the 2 lbs of beef chuck and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared beef from the pot and set it aside on a plate.
2. 2Add the 1 medium 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 minutes. Stir in the 6 oz of tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly.
3. 3Pour in the 4 cups of beef broth, scraping 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. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes to 2 hours, or until the beef is very tender when pierced with a fork.
4. 4Add the 2 medium bell peppers, cut into 1-inch pieces, the 8 oz of cremini mushrooms, halved or quartered if large, the 1/2 cup of green olives, and the 2 cups of cauliflower florets to the pot. Stir everything to combine, cover the pot again, and continue to simmer for another 15-20 minutes, or until the cauliflower is tender-crisp.
5. 5Stir in the 1 tbsp of fish sauce and the 2 tbsp of liver spread (if using) until fully incorporated. Simmer for an additional 5 minutes to allow the flavors to meld.
6. 6Serve the Keto Beef Caldereta hot.

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