Filipino Crockpot Beef Caldereta saved my weeknight dinner game, no kidding. I used to dread coming home to a messy kitchen, just thinking about all the pots and pans for classic stews. Not anymore. This Filipino Crockpot Beef Caldereta recipe is just a throw-it-in-and-go hero. Maybe you’ve watched your family make it with a million steps, but trust me, the crockpot version nails it—less fuss, more flavor. If you’re hunting for something hearty, easy, and a little bit nostalgic, you’re in the right spot. 
What are the ingredients for Slow Cooker Beef Caldereta?
Let’s get cozy and real about what you need for Slow Cooker Beef Caldereta. None of those fancy, can’t-find-it ingredients. This is all good stuff—basic, but oh man, the end result? Chef’s kiss.
You’ll need:
- About two pounds of beef stew cuts (like chuck, or anything with a bit of fat—flavor central)
- One big onion, chopped up
- A couple cloves of garlic (I never measure, and neither should you. Go big.)
- Two good-sized potatoes, chunked into bite sizes
- One bell pepper (ideally red, but green works, too)
- Two carrots (they sweeten the pot without asking for attention)
- One cup tomato sauce (canned is fine—no stress)
- About half a cup water or beef broth
- Salt and black pepper (taste as you go, I’d say)
- One bay leaf (optional, but it does something magical)
- A splash of soy sauce (about two tablespoons)
- Three tablespoons liver spread or pâté (trust me, this is classic caldereta stuff)
- Chopped green olives (let’s be honest, add as much or as little as you like)
- Sometimes a pinch of chili, if you’re brave
I’ve skipped the peas (my kids protest—loudly). Want more umami? A dash of fish sauce. Don’t panic if you have to swap a thing or two, that’s part of the fun. 
How do you make Slow Cooker Beef Caldereta?
Okay, here’s a confession: I used to think stew was only for people with actual patience, but crockpot magic means I can wing this before work and eat like royalty after. So here goes.
First, brown the beef chunks in a pan if you have the time. Adds mega flavor. But you can just toss ‘em in raw—no major crime, promise. Next, throw all your chopped veggies right into the crockpot: onions, garlic, potatoes, carrots, and bell pepper. Layer them under the beef.
Pour in the tomato sauce and water or broth. Dribble in soy sauce. Sprinkle with salt, pepper, and that bay leaf. Close the lid. Turn to low for 7 to 8 hours, or high for about 4, depending how patient (or hungry) you are today.
Right at the end, stir in your liver spread (I know, it looks odd, but trust) and olives. Give it a taste—does it need more salt? If yes, go wild. Prefer it spicy? Add a little chili now. Serve hot. It comes out melting, rich, and tastes like something from a five-star restaurant. Real talk.
One friend of mine said,
“I never thought my kitchen could smell like mom’s on a random Tuesday. Thanks to this Filipino Crockpot Beef Caldereta recipe, it totally does!”
And if you want a deep-dive into classic flavors or other tweaks, check out this hearty Filipino beef caldereta recipe with cheese and potatoes.
Printable Recipe
Wouldn’t it be the dream if every good recipe fit on one page? Well, I like to scribble notes and spill stuff, so here’s a friendly tip—print this out and stick it on your fridge. Scribble those little tweaks, swap potatoes for sweet potatoes, add more spice—totally up to you.
This Filipino Crockpot Beef Caldereta is now a regular in my meal rotation. My partner actually asked for seconds (and thirds). Print, cook, repeat. That’s basically my motto now.
Packing lunches? Leftovers taste even better after a night in the fridge. Just reheat and boom—comfort in a bowl.
More Filipino Recipes
You know what goes great with Filipino Crockpot Beef Caldereta? A whole lineup of Filipino flavors. Sometimes we do beef, but if you wanna mix it up, why not try authentic Batangas bulalo Filipino beef bone marrow soup? Trust me, that stuff is hearty and dreamy during our rainy season.
And don’t even get me started on callos or beef steak with onions. Filipino stews always hit the spot. You’ll find similar comfort with those recipes if you’re into big, bold flavors on a lazy day. If Caldereta is your jam, you’ll want to scope out my favorite authentic beef caldereta Filipino tomato stew with potatoes for the stovetop version.
Craving something cheesy or with a little more fiesta flair? You know where to find me—probably nose-deep in another pot of stew.
Rate This Recipe
Alright, here’s my plea—if you try this Filipino Crockpot Beef Caldereta and love it, slap that rating up with some love. It helps other folks trust the hype. If you have tweaks, tips, or an “accidental mistake” that made this better, I wanna hear about it.
- Give stars if you’re feeling extra generous!
- Leave a comment to join the food chat
- Share your own family twists
Seriously, nothing better than food people sharing food wisdom!
Common Questions
Q: Can I use chicken or pork instead of beef?
A: Absolutely. The method works, just switch the meat. Cooking time might drop to 5-6 hours on low for chicken or pork.
Q: Do I have to brown the beef first?
A: Nope, but I’d suggest it if you have the time. It brings a deeper, richer flavor.
Q: Is liver spread a must?
A: For “classic” flavor, yes. For picky eaters, you can skip it, but give it a shot at least once.
Q: Can I freeze leftovers?
A: Yeah for sure! Just let it cool, portion, and freeze. Thaw overnight and reheat gently.
Q: My stew’s too thin—how do I thicken it?
A: Remove the lid for the last thirty minutes, or mash up a few potatoes to thicken the sauce.
Ready for Caldereta Night?
Look, at the end of a long day, Slow Cooker Beef Caldereta is hard to beat. It’s soul-soothing, easy, and wildly nostalgic, whether you’re a kitchen newbie or Filipino food expert. If you hunger for more tricks or want to impress on your next family dinner, I found some solid ideas from Slow Cooker Beef Caldereta (Kalderetang Baka) – Manila Spoon, Crockpot Beef Caldereta (Beef stewed in tomato sauce) | Pinoy Roots, and the ever-awesome Beef Kaldereta – Foxy Folksy. Trust me, you’ll find at least a few secrets to try out next time. Give this a go, and don’t forget to bring extra rice—because one bowl’s never enough. 
Slow Cooker Beef Caldereta
Ingredients
Main Ingredients
- 2 pounds beef stew cuts like chuck, or anything with a bit of fat
- 1 large onion chopped
- 2 cloves garlic chopped or minced
- 2 medium potatoes chunked into bite sizes
- 1 medium bell pepper ideally red, but green works too
- 2 medium carrots sliced or chunked
- 1 cup tomato sauce canned is fine
- 0.5 cup water or beef broth to add moisture
- to taste salt
- to taste black pepper
- 1 bay leaf optional
- 2 tablespoons soy sauce for flavor
- 3 tablespoons liver spread or pâté for authenticity
- to taste chopped green olives add as much or as little as you like
- a pinch chili flakes optional for spiciness
Instructions
Preparation
- If you have time, brown the beef chunks in a pan for added flavor.
- Place the chopped veggies (onions, garlic, potatoes, carrots, and bell pepper) into the crockpot.
- Layer the raw beef on top of the vegetables.
- Pour in the tomato sauce and water or broth.
- Add soy sauce, sprinkle with salt, pepper, and add the bay leaf.
- Cover the crockpot and cook on low for 7 to 8 hours or high for about 4 hours.
- Towards the end of cooking, stir in the liver spread and olives, and adjust seasoning if necessary.
- Serve hot and enjoy!