Low Sodium Beef Caldereta
Savor the rich, hearty flavors of *Low Sodium Beef Caldereta*, a healthier twist on the classic Filipino stew. This recipe brings tender beef chuck simmered to perfection in a robust tomato-based sauce, infused with the earthy richness of liver spread and low sodium seasonings for guilt-free indulgence. Packed with vibrant vegetables like carrots, potatoes, and bell peppers, and finished with briny green olives, this dish achieves the perfect balance of savory and tangy flavors. Easy to prepare in just one pot, this low sodium beef stew is perfect for anyone seeking a heart-healthy yet satisfying comfort meal. Serve hot with steamed rice and let every spoonful transport you to a warm and flavorful feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 piece large onion, chopped
- 2 pieces carrots, sliced
- 2 pieces Russet potatoes, cubed
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 6 ounces tomato paste
- 4 cups low sodium beef broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons white vinegar
- 2 pieces bay leaves
- 0.5 teaspoon ground black pepper
- 0.5 cup pitted green olives
- 3 ounces liver spread
Instructions
Cut the beef chuck into 1.5-inch cubes and set aside.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the minced garlic and chopped onion, sauté until the onion is translucent, about 3 minutes.
Add the beef cubes and cook until browned on all sides, around 5-7 minutes.
Stir in the tomato paste, making sure the beef is well coated.
Add the low sodium beef broth, low sodium soy sauce, and white vinegar to the pot and bring to a boil.
Add the bay leaves, ground black pepper, and liver spread, stirring to combine evenly.
Once boiling, reduce the heat to low and simmer, covered, for about 1 hour, stirring occasionally until the beef is tender.
After 1 hour, add the sliced carrots, cubed potatoes, red and green bell peppers to the pot.
Continue to simmer for another 40 minutes or until the vegetables are tender.
Add the pitted green olives and simmer for an additional 10 minutes.
Remove from heat, discard bay leaves, and let the stew rest for a few minutes before serving.
Serve hot with steamed rice if desired.
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 7432 mg | 323% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 44.3 g | ||
| Protein | 277.9 g | 556% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 422 mg | 32% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8035 mg | 171% | |
*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.
