Mediterranean Diet Beef Caldereta
Discover the rich, hearty allure of Mediterranean Diet Beef Caldereta, a vibrant twist on the classic Filipino dish infused with Mediterranean flavors. This slow-cooked beef stew is a symphony of tender beef chuck, aromatic herbs like rosemary and thyme, and nutrient-packed vegetables including carrots, potatoes, and bell peppers. Elevated with olive oil, ripe tomatoes, red wine, and briny green olives, the dish bursts with savory complexity and healthy ingredients aligned with the Mediterranean diet. Perfect for family dinners or gatherings, this one-pot wonder boasts a depth of flavor that pairs beautifully with crusty bread or a side of roasted vegetables. Simple to prepare yet utterly indulgent, this wholesome recipe is ideal for anyone seeking to enjoy the Mediterranean diet while savoring a comforting meal.
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Recipe Information
Ingredients
- 1000 grams beef chuck
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 large red bell pepper, sliced
- 4 medium ripe tomatoes, chopped
- 3 tablespoons tomato paste
- 500 milliliters low-sodium beef broth
- 125 milliliters red wine
- 100 grams green olives, pitted and halved
- 2 pieces bay leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 medium carrots, sliced
- 2 large potatoes, cubed
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons parsley, chopped
Instructions
Cut the beef chuck into 1.5-inch cubes. Season with salt and black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pot. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onions until they become soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Add the red bell pepper slices and sauté for another 3 minutes until they begin to soften.
Stir in the chopped tomatoes and tomato paste, cooking for about 3-4 minutes until the tomatoes break down slightly.
Pour in the red wine, bring to a simmer, and cook for 5 minutes to reduce and evaporate the alcohol.
Return the browned beef to the pot. Pour in the beef broth and add the bay leaves, rosemary, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, or until the beef is tender.
Add the carrots, potatoes, and olives to the pot. Continue to simmer, uncovered, for another 30 minutes, until the vegetables are tender and the sauce is thickened.
Adjust seasoning with additional salt and black pepper to taste.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
3614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 8215 mg | 357% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 37.5 g | ||
| Protein | 284.8 g | 570% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 498 mg | 38% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 8445 mg | 180% | |
*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.
