Whole30 Beef Caldereta
Savor the rich, savory flavors of the Philippines with this Whole30 Beef Caldereta—a hearty and wholesome twist on the classic comfort food dish. Made with tender chunks of beef chuck, vibrant bell peppers, carrots, and potatoes, this recipe is simmered to perfection in a broth infused with garlic, onion, tomatoes, and key Filipino flavors like fish sauce and bay leaves. The addition of coconut oil and sugar-free ingredients keeps it entirely Whole30-compliant, making it both nutritious and satisfying. Perfect for cozy family dinners, this dish provides a delicious way to enjoy a paleo-friendly Filipino stew packed with flavor and brimming with nourishing vegetables. Garnish with fresh herbs, and serve it piping hot for an unforgettable meal!
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 14-ounce can diced tomatoes, no sugar added
- 2 cups beef broth, no sugar added
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green olives, pitted
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 leaves bay leaves
Instructions
Cut the beef chuck into 1.5-inch cubes. Pat them dry with a paper towel.
In a large pot or Dutch oven, heat the coconut oil over medium-high heat.
Add the beef cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute until fragrant.
Pour in the can of diced tomatoes and stir, scraping any brown bits at the bottom of the pot.
Return the browned beef to the pot and add the beef broth. Stir to combine.
Add the sliced red and green bell peppers, carrots, and potatoes to the pot.
Stir in the green olives, fish sauce, salt, and black pepper. Mix well.
Add the bay leaves, cover the pot, and bring to a boil.
Once boiling, reduce the heat to low and simmer for about 2 hours, or until the beef is tender.
Check the stew occasionally and stir to ensure even cooking. Adjust seasoning if necessary.
Once the beef is tender and the stew has thickened, remove bay leaves and serve hot.
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 11725 mg | 510% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 24.6 g | ||
| Protein | 253.7 g | 507% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 330 mg | 25% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 6008 mg | 128% | |
*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.
