Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Slow Cooker Beef Kaldereta
with bell peppers / tomatoes / sweet potatoes

Active: 40 min Total: 6 hr 40 min
Kaldereta (or caldereta) is a Filipino stew made with cubed beef and vegetables. 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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Beef Kaldereta:
  • Sweet potatoes - 1 lb , cubed
  • 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
  • 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
  • Bragg's / coconut aminos - 1 Tbsp
  • Peas, frozen - 3/4 cup
  • Vinegar, apple cider - 2 Tbsp

Choose Cooking Method

Prep

  1. Sweet potatoes / Bell peppers / Onions / Garlic - Prep as directed. Store sweet potatoes in one container. Combine bell peppers, onions, and garlic in a second container. (Can be done up to 5 days ahead)
  2. Beef - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  3. 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)
  4. Tomatoes / Limes - Prep as directed.
  5. Slow cook stew - In the bowl of a slow cooker, whisk together stock and tomato paste. Add olives, bay leaf, aminos, bell peppers, onions, garlic, beef, sweet potatoes, and tomatoes. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. 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.
  2. Divide kaldereta between serving bowls and serve with lime wedges on the side. Enjoy!

Prep

  1. Sweet potatoes / Bell peppers / Onions / Garlic - Prep as directed. Store sweet potatoes in one container. Combine bell peppers, onions, and garlic in a second container. (Can be done up to 5 days ahead)
  2. Beef - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  3. 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 free
Learn More

Make

  1. 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.
  2. Whisk in stock and tomato paste. Add olives, bay leaf, aminos, sweet potatoes, and tomatoes.
  3. 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.)
  4. 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.
  5. Divide kaldereta between serving bowls and serve with lime wedges on the side. Enjoy!

Reviews

Ratings


0 reviews