Mediterranean Diet Beef Caldereta

Experience a Mediterranean-inspired twist on a beloved classic with this flavor-packed Mediterranean Diet Beef Caldereta. Tender beef chuck is slow-simmered with vibrant vegetables like red bell peppers, carrots, and potatoes, all bathed in a rich tomato and red wine sauce. Infused with fresh rosemary, thyme, and a hint of briny green olives, this healthier take on traditional caldereta prioritizes wholesome ingredients, such as olive oil and low-sodium beef broth, without sacrificing bold, hearty flavors. Perfect for family dinners or meal prep, this savory dish is a comforting, nutrient-rich delight that will transport your taste buds to the sunny Mediterranean coast!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Cut the beef chuck into 1.5-inch cubes. Season with salt and black pepper.

Step 2

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.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onions until they become soft and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Step 5

Add the red bell pepper slices and sauté for another 3 minutes until they begin to soften.

Step 6

Stir in the chopped tomatoes and tomato paste, cooking for about 3-4 minutes until the tomatoes break down slightly.

Step 7

Pour in the red wine, bring to a simmer, and cook for 5 minutes to reduce and evaporate the alcohol.

Step 8

Return the browned beef to the pot. Pour in the beef broth and add the bay leaves, rosemary, and thyme. Stir to combine.

Step 9

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.

Step 10

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.

Step 11

Adjust seasoning with additional salt and black pepper to taste.

Step 12

Garnish with chopped parsley and serve hot.

Nutrition Facts

Serving size	3267.1 grams (3267.1g)

Amount per serving	% Daily Value*
Calories	3615

Total Fat 192.90g	247%
Saturated Fat 65.20g	326%
Polyunsaturated Fat 11.80g
Cholesterol 920mg	307%
Sodium 8215mg	357%
Total Carbohydrate 178.70g	65%
Dietary Fiber 29.50g	105%
Total Sugars 37.50g
Protein 284.80g	570%

Vitamin D 40IU	200%
Calcium 498mg	38%
Iron 44mg	245%
Potassium 8445mg	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.

Source of Calories

Fat: 48.4%

Protein: 31.7%

Carbs: 19.9%