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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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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.

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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.

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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (42)
Gluten-free (4)
Paleo (5)
Vegetarian (8)

Most Helpful

It was OK. Everyone ate, but no one asked for seconds. Did the veggie in the instant pot (glad someone mentioned their time below!) Came out very steel lake. Nothing wrong with it – just don’t think I would make it again. Did appreciate that doing the prep work ahead of time made this a really easy meal on a weeknight.

By: Jennifer
Posted: Nov 25, 2020
Diet: Vegetarian
1 Helpful

35 reviews

Really good! I sautéed the beef and dumped it all in the instant pot for 35 min with a 10 minute release. Would maybe sub kalamata olives over green.

By: Emily
Posted: Jan 12, 2021
Diet: Original
0 Helpful

Very easy. Nice flavor with olives and cider. Nice change from traditional American stew, A weird thing though, Berbre seasoning came up in the grocery list and it is not in the recipe. Not sure if it.s supposed to be. Never used it before, so I left it out.

By: Camille
Posted: Dec 20, 2020
Diet: Original
0 Helpful

Easy and delish

By: Namrita
Posted: Dec 14, 2020
Diet: Paleo
0 Helpful

I made this for "6" and boy did it deliver -- it made approximately 12 servings and barely fit in my poor crock-pot. Was overall a solid stew choice and it reheated well. Could use a little heat.

By: Lauryn
Posted: Dec 08, 2020
Diet: Gluten-free
0 Helpful

Made it in the instant pot (25 minutes cooking), followed by the slow cooker setting (about 30 minutes - 1 hour). A lovely wintery stew. Next time would add more potatoes and might skip the olives.

By: Polina
Posted: Dec 05, 2020
Diet: Original
0 Helpful

It was OK. Everyone ate, but no one asked for seconds. Did the veggie in the instant pot (glad someone mentioned their time below!) Came out very steel lake. Nothing wrong with it – just don’t think I would make it again. Did appreciate that doing the prep work ahead of time made this a really easy meal on a weeknight.

By: Jennifer
Posted: Nov 25, 2020
Diet: Vegetarian
1 Helpful