Slow Cooker Beef Caldereta

Ingredients

• Beef, brisket

  Whole, separable lean only, all grades, raw

  750g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Carrots

  Raw

  2 medium or 122g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 tbsp or 9g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Reno Liver Spread

  1 serving or 100g

• Margarine

  Regular, 80% fat, composite, tub, unsalted

  1 tbsp or 14g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 ½ cup or 600g

• Salt

  Table

  6 dash or 2g

• Pepper

  Spices, black

  6 dash or 0.6g

• Basil

  Spices, dried

  ¼ tsp, leaves or 0.2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Season beef with salt and pepper.
2. Heat 3 tablespoons of the oil in a nonstick skillet over medium-high heat.
3. Add the beef and cook until it begins to brown, about 3 minutes. Remove from skillet, set aside and drain the excess oil.
4. Lightly pan fry the potatoes and carrots. Remove from heat and set aside.
5. Heat a casserole with 1 tablespoon oil and saute garlic and onion.
6. Add the beef broth and tomato paste.
7. Mix in the liver spread and margarine.
8. Season with salt and pepper. Let it boil for a minute. Set aside.
9. Put the beef, potatoes, carrots and green bell pepper into the slow cooker.
10. Season with dried ground basil.
11. Pour in the broth mixture.
12. Cover the slow cooker and cook in high for 5 hours.
13. Serve and enjoy!