Slow Cooker Beef Kaldereta
A hearty and flavorful Filipino beef stew made tender in a slow cooker with tomatoes, potatoes, carrots, and bell peppers, simmered in a rich tomato-based sauce.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1.5-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 cup beef broth
1/4 cup liver spread
2 medium potatoes, peeled and cut into chunks
2 medium carrots, peeled and sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1/2 cup green peas, fresh or frozen
2 bay leaves
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon brown sugar
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and minced garlic. Sauté until onion is translucent and fragrant, about 3 minutes.
Transfer sautéed onion and garlic to the slow cooker.
Add tomato sauce, beef broth, liver spread, bay leaves, dried oregano, paprika, ground black pepper, salt, and brown sugar to the slow cooker. Stir to combine all ingredients.
Cover and cook on low for 5 hours.
After 5 hours, add potatoes and carrots to the slow cooker. Stir gently to combine.
Cover and continue cooking on low for 1 hour and 30 minutes, or until beef and vegetables are tender.
Add red and green bell peppers and green peas to the slow cooker. Stir to combine.
Cover and cook on low for an additional 15 minutes.
Remove bay leaves before serving.
Serve hot with steamed white rice.