Slow Cooker Beef Kaldereta
A hearty and flavorful Filipino stew made with tender beef, potatoes, carrots, bell peppers, and a rich tomato-based sauce, slow-cooked to perfection.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 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
2 medium potatoes, peeled and cut into chunks
2 medium carrots, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1/4 cup green olives, pitted
2 tablespoons liver spread
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Salt to taste
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same skillet, sauté onion and garlic until softened and fragrant, about 3 minutes.
Transfer the browned beef, sautéed onion, and garlic to the slow cooker.
Add tomato sauce, beef broth, soy sauce, brown sugar, oregano, black pepper, and liver spread to the slow cooker. Stir to combine.
Cover and cook on low for 5 hours.
After 5 hours, add potatoes and carrots to the slow cooker. Stir gently.
Cover and continue cooking on low for 1 hour or until the beef and vegetables are tender.
Add red and green bell peppers and green olives. Stir to combine.
Cook uncovered for an additional 15 minutes to soften the bell peppers slightly.
Taste and season with salt as needed.
Serve hot with steamed rice.