Dairy-Free Beef Caldereta
Experience the rich and comforting flavors of Filipino cuisine with this Dairy-Free Beef Caldereta, a hearty and satisfying stew that offers a modern, allergen-friendly twist on the classic recipe. Featuring tender chunks of beef simmered in a robust tomato-based sauce infused with garlic, onions, and bell peppers, this dish is brimming with vibrant, wholesome ingredients like potatoes, carrots, and green peas. Perfectly seasoned with soy sauce and a hint of chili pepper flakes for a subtle kick, this version skips the traditional use of cheese, making it entirely dairy-free while maintaining its signature bold taste. Ideal for family dinners or meal prep, this one-pot wonder pairs beautifully with steamed rice for a comforting and allergy-conscious meal that’s as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 medium bell peppers, chopped (any color)
- 3 tablespoons tomato paste
- 15 ounces diced tomatoes, canned
- 4 cups beef broth
- 2 bay leaves
- 3 tablespoons soy sauce
- 2 large potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 cup green peas, frozen
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon chili pepper flakes (optional)
Instructions
Cut the beef chuck into 1.5-inch cubes.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
Add the chopped bell peppers and continue to cook for another 3 minutes.
Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
Return the browned beef to the pot. Add the canned diced tomatoes, beef broth, bay leaves, and soy sauce. Stir well to combine.
Bring the mixture to a simmer, then lower the heat. Cover the pot and let it cook for about 1.5 hours, or until the beef is tender.
Add the cubed potatoes and sliced carrots to the pot. Cook for an additional 20 minutes, or until the vegetables are tender.
Stir in the frozen green peas, salt, black pepper, and optional chili pepper flakes. Cook for 5 more minutes.
Remove from heat and discard the bay leaves. Adjust seasoning if necessary. Serve hot with rice.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 8919 mg | 388% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 55.3 g | ||
| Protein | 281.1 g | 562% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 567 mg | 44% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 8834 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
