Beef Cuties In Caldero Recipe

Marinate the beef

In a bowl combine minced garlic, ground cumin, smoked paprika, 1.5 tsp salt, black pepper, 2 tbsp soy sauce and 2 tbsp olive oil. Add the cubed beef and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Remove beef from refrigerator 15 minutes before cooking to come to near room temperature.

Make the sofrito

Heat 2 tbsp vegetable oil in a wide, heavy-bottomed caldero, Dutch oven, or deep skillet over medium-high heat. Add the chopped onion, diced bell pepper and minced aji dulce (if using). Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes.

Stir in the diced tomato and 2 tbsp tomato paste. Cook 3–4 minutes until the tomato breaks down and paste darkens slightly.

Deglaze the pot with 1 cup white wine (or 1 cup beef broth if not using wine), scraping any browned bits from the bottom. Let the liquid reduce by half, about 2–3 minutes.

Add 2 cups beef broth, bay leaf, 1 tsp dried oregano and 1 tbsp soy sauce (optional). Bring to a gentle simmer.

While the sofrito simmers, heat a separate large skillet over medium-high heat. Add a tablespoon of oil. Working in batches if needed, sear the marinated beef cubes until browned on all sides, about 2–3 minutes per side. Do not overcrowd the pan. Transfer browned beef to the caldero with the simmering base.

When all beef is added, bring the caldero to a low simmer, cover, and braise gently for 30 minutes, stirring once or twice to ensure even cooking and prevent sticking.

After 30 minutes of braising, add the cubed potatoes and sliced carrot to the caldero. Stir to combine, recover, and continue simmering until potatoes and carrots are tender and beef is fork-tender, about 20–25 more minutes.

With 5 minutes remaining, stir in 1 cup frozen peas and 1 cup halved green olives. Cook until peas are heated through.

Taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove bay leaf.

Stir in 1 tbsp butter (optional) and 1 tbsp lime or lemon juice to brighten flavors. Sprinkle chopped cilantro or parsley on top.

Serve the Beef Cuties in Caldero hot, spooned over rice or with warm crusty bread.