Hearty Filipino Beef Caldereta with Potatoes and Carrots

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef chuck cubes in batches until seared on all sides, about 5-7 minutes per batch. Remove the beef and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté over medium heat until the onion softens and becomes translucent, about 3-5 minutes.

Return the browned beef to the pot. Pour in the 15-ounce can of tomato sauce, 1 cup of beef broth, and 1/4 cup of soy sauce. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the beef is tender.

Add the cubed potatoes and sliced carrots to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender.

Stir in the red bell pepper strips, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for an additional 5 minutes, or until the bell pepper is slightly tender-crisp.

Taste and adjust seasoning as needed. Serve hot with steamed white rice.