Low Sodium Beef Caldereta

Savor the rich, hearty flavors of *Low Sodium Beef Caldereta*, a healthier twist on the classic Filipino stew that doesn't skimp on taste. This comforting dish features tender chunks of beef chuck simmered to perfection in a flavorful blend of low sodium beef broth, tomato paste, and a touch of liver spread for added depth. Vibrant vegetables like carrots, potatoes, and bell peppers bring a medley of textures, while green olives add a briny kick to balance the savory notes. Perfectly seasoned with garlic, onions, bay leaves, and low sodium soy sauce, this version lets you enjoy all the goodness of Caldereta with less salt—ideal for those watching their sodium intake. Serve it steaming hot over fluffy white rice for a soul-warming meal that's as nourishing as it is delicious.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Cut the beef chuck into 1.5-inch cubes and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the minced garlic and chopped onion, sauté until the onion is translucent, about 3 minutes.

Step 4

Add the beef cubes and cook until browned on all sides, around 5-7 minutes.

Step 5

Stir in the tomato paste, making sure the beef is well coated.

Step 6

Add the low sodium beef broth, low sodium soy sauce, and white vinegar to the pot and bring to a boil.

Step 7

Add the bay leaves, ground black pepper, and liver spread, stirring to combine evenly.

Step 8

Once boiling, reduce the heat to low and simmer, covered, for about 1 hour, stirring occasionally until the beef is tender.

Step 9

After 1 hour, add the sliced carrots, cubed potatoes, red and green bell peppers to the pot.

Step 10

Continue to simmer for another 40 minutes or until the vegetables are tender.

Step 11

Add the pitted green olives and simmer for an additional 10 minutes.

Step 12

Remove from heat, discard bay leaves, and let the stew rest for a few minutes before serving.

Step 13

Serve hot with steamed rice if desired.

Nutrition Facts

Serving size	(3133.5g)

Amount per serving	% Daily Value*
Calories	3377.8

Total Fat 193.8g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 11.2g
Cholesterol 1047.2mg	0%
Sodium 7432.3mg	0%
Total Carbohydrate 141.8g	0%
Dietary Fiber 25.0g	0%
Total Sugars 44.3g
Protein 277.9g	0%

Vitamin D 78.8IU	0%
Calcium 422.3mg	0%
Iron 44.9mg	0%
Potassium 8035.4mg	0%

*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.

Source of Calories

Fat: 51.0%

Protein: 32.5%

Carbs: 16.6%