Slow Cooker Beef Caldereta
A comforting Filipino stew made effortlessly in a crockpot with tender beef, potatoes, carrots, and classic seasonings for a delicious weeknight dinner.
Servings: 6 servings
Calories: 450kcal
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!
Notes
For additional umami, consider adding a dash of fish sauce. Leftovers taste even better after a night in the fridge and can be remade easily.