Filipino Beef Caldereta

Servings: 4

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 1 hour 30 minutes

Prep Time: 20 minutes

Ingredients:

Cooking spray

1½ lbs. lean top or bottom round beef roast, cut into 2-inch chunks

2 tbsp chopped onion

1 garlic clove, finely chopped

2 tsp tomato paste

2 cups beef stock

1 cup canned diced tomatoes

1½ tsp fish sauce

1 packet calorie free sweetener

1 bay leaf

½ tsp red chili flakes

1 cup water

1 cup cubed kabocha squash

½ cup cubed turnips

½ cup green beans

½ cup green bell pepper, cubed

½ cup red bell pepper, cubed

2 cups cooked cauliflower rice

Directions:

1. Heat a Dutch oven over medium high heat. Spray with cooking spray. When hot, brown the beef chunks until browned all over, about 7 to 10 minutes. Remove from Dutch oven.

2. Add the chopped onion and sauté until browned, about 2 minutes.

3. Add the garlic and tomato paste, sauté for 30 to 45 seconds. Add the beef stock, diced tomatoes, fish sauce, sweetener, bay leaf and chili flakes. Stir to combine.

4. Return the beef to the pot. Cover, bring to a boil, then reduce the heat and simmer until the beef is tender, about 60 minutes.

5. Add the kabocha squash and turnips and continue simmering for 20 minutes.

6. Stir in the green beans and bell peppers, and simmer for another 10 to 15 minutes, until all vegetables are tender.

7. Divide the caldereta into equal portions and serve over cauliflower rice.

Nutrition Per Serving: 270 calories, 10g fat, 10g carbohydrate, 4g fiber, 41g protein