Slow Cooker Beef Kaldereta
with bell peppers / tomatoes / potatoes
Kaldereta (or caldereta) is a Filipino stew that is great on its own or served over rice (or another grain). It typically includes a type of liver spread for more rich flavor, but we've taken some liberties (and skipped the spread) for this comforting dish that still has a classic, savory flavor.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines
Ingredients
Slow Cooker Beef Kaldereta:
- Bell peppers, red - 1 , cubed
- Onions, medium - 1 , diced
- Garlic - 4 cloves , chopped
- Beef, boneless chuck roast - 1 lb , cubed (sub beef stew meat)
- Oil, cooking - 1 Tbsp
- Potatoes, Russet - 8 oz , cubed
- Tomatoes, Roma - 3 , chopped
- Limes - 1 , wedges
- Stock, any type - 3 cups
- Tomato paste - 4 Tbsp
- Olives, green and pitted - 1/2 cup
- Bay leaves - 1
- Soy sauce, low-sodium - 1 Tbsp
- Peas, frozen - 3/4 cup
- Vinegar, apple cider - 2 Tbsp
Choose Cooking Method
Prep
- Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Beef - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Heat oil in a skillet over medium-high heat. Add beef and sear on all sides until well-browned, 6 to 8 minutes. (Can be done 1 day ahead)
- Potatoes / Tomatoes / Limes - Prep as directed.
- Slow cook stew - In the bowl of a slow cooker, whisk together stock and tomato paste. Add olives, bay leaf, soy sauce, bell peppers, onions, garlic, beef, potatoes, and tomatoes. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
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Make
- Just before serving, defrost peas in the microwave. Stir peas and vinegar into kaldereta. Taste and season with some salt and pepper or more vinegar if you’d like it more sour.
- Divide kaldereta between serving bowls and serve with lime wedges on the side. Enjoy!
Prep
- Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Beef - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Potatoes / Tomatoes / Limes - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven with oil over medium-high heat. Add beef and sear on all sides until well browned. Add bell peppers, onions, and garlic and saute for 3 to 4 minutes to get them started cooking.
- Whisk in stock and tomato paste. Add olives, bay leaf, soy sauce, potatoes, and tomatoes.
- Cover kaldereta and reduce heat so it stays at a low simmer. Simmer until beef is tender and the flavors have had time to come together, 45 to 50 minutes. (Note: Don’t let the stew boil too vigorously or the meat will be tough. Keeping it at a very low simmer is the key to tender, flavorful meat.)
- Just before serving, defrost peas in the microwave. Stir peas and vinegar into kaldereta. Taste and season with some salt and pepper or more vinegar if you’d like it more sour.
- Divide kaldereta between serving bowls and serve with lime wedges on the side. Enjoy!
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