Slow Cooker Beef Caldereta (Kalderetang Baka)

This Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too. Serve with Jasmine rice.


This Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too. Serve with Jasmine rice.


Sometime last year when the weather was starting to get cooler, I had this intense craving for Filipino food. In particular, I was longing for a steamy bowl of Beef Caldereta, a classic Filipino beef stew originally based on a Spanish stew, hence the name, (we were colonized by Spain for over 300 years, remember?) but with a distinct and authentic Asian flair!

It is a dish you will commonly find in any major celebration in the Philippines – weddings, birthdays, anniversaries, you name it. It is usually made with either beef or goat though you may also find versions of chicken or pork. Naturally, it pairs perfectly well with rice!


This Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too. Serve with Jasmine rice.


I have previously made a Beef Caldereta cooked in Coconut milk and spices. Check here for that yummy recipe! This time, I wanted to make the classic version of Beef Calderata that uses tomatoes for its sauce instead.

For an even more authentic version, you can try using liver spread in place of the peanut butter called for in the recipe. Hubby is not a huge fan of liver so I made a delicious replacement – peanut butter – which is also used in the Philippines for cooking this stew.



The bonus, it’s made in the slow cooker so you can prep it in the morning and have a delicious dinner later!! Enjoy with a huge plate of rice!

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Slow Cooker Beef Caldereta / Kaldereta

By: Manila Spoon
Published: 01/12/2017

This Asian beef stew (Beef Caldereta) is totally robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too.


  • 2.2 lbs / 1 kilo Beef stew meat (chuck roast cut into chunks)
  • 2 Tablespoons Oil (plus a little extra if needed)
  • 3 Garlic cloves, peeled and crushed
  • 1 large onion, sliced
  • 2 Plum Tomatoes, chopped
  • 2 medium size Carrots, sliced into 1-inch thickness
  • 4 Red Potatoes, cut into cubes (roughly the same size as the carrots)
  • 2 Bay Leaves
  • 1 cup Beef broth or water
  • 1 Tablespoon Fish Sauce or Soy Sauce (adjust to taste)
  • 1/2 cup Tomato Sauce
  • 1/3-1/2 cup Peanut Butter, or to taste (maybe replaced with Liver spread to be more authentic)
  • 1 Red Bell Pepper
  • 1 cup frozen Peas
  • 2 teaspoons brown Sugar (optional)
  • Salt and Pepper, to taste


  1. Season the beef chunks with salt and pepper. In a large frying pan (like a heavy stainless steel or cast iron skillet), heat the oil until hot but not smoking. Sear the beef by browning on all sides in the hot oil. Keep some space in between the beef chunks when frying so don’t dump all the beef but cook in batches. Place in a plate as you cook. This method will ensure a deep and delicious taste from the meat so if you can don’t omit the step.
  2. In the remaining oil (or add a little oil to the skillet if needed) saute the garlic, onions and tomatoes for 3-4 minutes. The purpose is to deglaze the pan with the juices from the veggies and get all the yummy brown bits remaining there for extra flavor. Place the beef and the sauteed vegetables in the slow cooker. If there’s no time, simply add the browned beef with the vegetables in the slow cooker.
  3. Add the carrots, potatoes and bay leaves. Pour the beef broth (or water), fish sauce or soy sauce and the tomato sauce. Give it a quick stir. Cover and cook on low until the beef is fork tender between 6-8 hours.
  4. When the beef is already tender enough to eat (but not falling apart) add the peanut butter and red bell pepper. You can also add the frozen peas at this point. Add the sugar, if using. This is not to sweeten the stew but to enhance the flavor. Season with extra salt and pepper, if needed. Stir everything gently. Cook for another 30 minutes to 1 hour or until everything is fully heated through. Serve with freshly steamed rice on the side.

Yield: Serves 6-8
Prep Time: 00 hrs. 30 mins.
Cook time: 08 hrs. 00 mins.
Total time: 8 hrs. 30 mins.
Tags: Filipino Food, Filipino, Asian, Stew, Beef, Gluten-free, Dinner, Easy, Recipe


This Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too. Serve with Jasmine rice.




  1. January 16, 2017 / 8:58 pm

    Oh man. This makes me miss my lola's caldereta! I don't really cook (can't even if I wanted to lol) but I can sometimes handle the slow cooker so I may just give this a shot. It looks amazing.

    • January 16, 2017 / 9:43 pm

      Lola's recipes are the best, aren't they? I sure hope you will enjoy this should you get the chance to try it. We just had this again last night. πŸ™‚

  2. January 16, 2017 / 11:54 pm

    What a yummy meal! Love that it can be made in the slow cooker!

    • January 17, 2017 / 3:55 pm

      Love my slow cooker so much! Thanks Kim!

  3. January 17, 2017 / 2:50 am

    I love a good slow cooker recipe! They are so convenient!

  4. January 17, 2017 / 5:22 am

    Yum! I am all for anything being made in the slow cooker, so simple! This is a new recipe for me to try and it looks delicious!

  5. January 17, 2017 / 6:11 pm

    What a comforting meal…this looks so flavorful and delicious dear! I would love to try this. xo

  6. January 18, 2017 / 1:58 pm

    This looks awesome, and I bet the whole house smells amazing while it cooks. I think I'd use the peanut butter instead of the liver as well. Sounds like a great sub!

  7. January 18, 2017 / 6:52 pm

    Love a goof hearty meal like this one. The flavors sound really fantastic, thanks for sharing this!

  8. January 19, 2017 / 12:06 am

    I've never gotten to try this dish. Sounds tasty, and I can't wait to try it!

  9. February 7, 2017 / 9:27 pm

    Hi, Abby! The recipe sounds delicious. I'm busy telling everyone I'm collecting different cuisines so I can make and enjoy them. I've been in a rut. This sounds delicious!

    • February 8, 2017 / 8:38 pm

      Thanks and hope you get to try this Marisa!

  10. February 7, 2017 / 10:19 pm

    Ooo.. a stew sounds so delicious right now! It's raining and dreary outside here, and this would warm us right up!

    • February 8, 2017 / 8:39 pm

      Certainly perfect for a rainy day! Thanks!

  11. February 7, 2017 / 10:42 pm

    I always love great slow cooker recipes! It makes your house smell amazing as they cook. So many great veggies and seasonings in this recipe.

  12. February 8, 2017 / 1:32 am

    My favorite part of many Filipino foods is the unique Spanish-Asian fusion! This stew is full of that wonderful international flair! I am always on the lookout for new and different crock pot recipes like this. Thanks!

    • February 8, 2017 / 8:14 pm

      So true – that's what makes our Asian food unique in that sense as it's a Euro-Asian fusion. Thanks and hope you enjoy this!

  13. February 8, 2017 / 12:39 pm

    Never used slow cooker, this must have been really good being cooked in that. The dish sounds very flavoursome with all those ingredients!

    • February 8, 2017 / 8:11 pm

      Slow cooker is a must for me so I highly suggest you get one aas it's so handy! Thanks for stopping by!

  14. February 8, 2017 / 1:40 pm

    Super! This dish looks extremely hearty and filling. I love a good robust stew like this to keep me warm and full during the colder months. Looks delicious!

    • February 8, 2017 / 8:08 pm

      This will certainly keep you warm and full! πŸ™‚

  15. February 8, 2017 / 1:46 pm

    You had me at peanut butter! This stew looks hearty, delicious and comforting! Something I want to curl up on the couch with during this snowstorm!

    • February 8, 2017 / 8:05 pm

      Certainly, it's great comfort food for winter! Thanks!

  16. February 8, 2017 / 5:03 pm

    I wish this was in my slow cooker for dinner tonight!

  17. February 8, 2017 / 6:59 pm

    One of my moms friends from the Philippines used to make something similar with Ox Tails. This looks so robust and hearty – and I love that it's made in a crock pot. I bet it smells wonderful.

    • February 8, 2017 / 7:45 pm

      I know that dish very well – it's called Kare-Kare and they are similar in the sense that they both have peanut butter! I hope to make that soon! Thanks for the reminder. πŸ™‚

  18. February 8, 2017 / 11:20 pm

    There's always something very homely + warm about slow cooker recipes and the beef kalderetang looks so good. All those spices + stock would definitely make this so tender and flavorful.

  19. February 9, 2017 / 12:51 am

    Slow cooker recipes are such a blessing and they tend to alleviate the flavors of the dishes we make. Love the classic version of the recipe and loved the one with coconut milk as well.

  20. Anonymous
    July 18, 2017 / 11:57 pm

    Can you add coconut milk to this recipe? Would it be good?

    • July 24, 2017 / 2:52 am

      Hi! I do have a version of caldereta with coconut milk – Kaldereta sa Gata – so if you type this – caldereta with coconut milk – it should appear so you can check out the recipe.

  21. August 5, 2017 / 8:52 pm

    Hey making this recipe as I type this message, Kaldereta is my favorite yet never attempted to make it myself. My girlfriend is Filipino and making it to surprise her, hope it's good!!

  22. ramil cabuhat
    December 23, 2017 / 9:20 pm

    we’re doing this right now, with my sister. well actually i’m just reading the instructions, she’s doing all the work . hahahaha…

  23. KatKat
    January 14, 2018 / 2:23 pm

    Can i use the Kraft Peanut Butter if i dont have liver spread ? I do have liver spread but its probably only a tablespoon or two . I am making it right now . Thanks for this recipe

    • abigail
      January 14, 2018 / 3:27 pm

      I use peanut butter here and not liver spread because hubby doesn’t like it. So it’s perfectly fine. Enjoy!

  24. Belle
    March 2, 2018 / 5:25 pm

    Hi. How can I convert this to Instant Pot? How long should I put it?

    • abigail
      March 2, 2018 / 10:50 pm

      I haven’t done it on the instant pot yet but I if did I would just follow the instructions there for cooking beef stew in their guidebook or manual.

  25. Mr Dindo Condez Varona
    May 11, 2018 / 7:16 am

    Thank you so much for publishing this great recipe! I give this a 9/10!
    It’s probably my fault but a few things that anyone can modify to make this a perfect 10/10 (my partner and I are both full Filipinos and know what a great tasting Kaldereta Beef tastes like):

    1) Be careful in choosing the size cuts of the beef. I hastily bought the small diced beef from the local Supermarket and it didn’t come out the size I wanted. The bigger the beef the better it will break apart in the slow cooker.
    2) Soy sauce is better tasting than Fish sauce in my opinion.
    3) Bay leaf may not be easy to find in your local supermarket, but it’s the best tasting one for this specific dish. Don’t get Curry Leaves like I did because I was in a rush after work.
    4) Make sure the slow cooker is turned off immediately after 8 hours (max). Don’t worry if you are away at work, you can always reheat it when you’re back home. Prolonging it in “low” or “keep warm” will just burn the beef.
    Hope this helps!

    • abigail
      May 11, 2018 / 8:03 am

      Thank you so much for taking the time out to write this comment and for the helpful tips you added!! Will definitely come in handy! Glad you enjoyed the recipe. Thanks!!

  26. Chris
    May 23, 2018 / 2:43 am

    Hi Abigail, I’m an Australian and going to make this tomorrow because I tried it in Philippines and really liked it.

    Is using chicken liver paste ok? Half a cup like with the peanut butter?

    Thanks a lot for the recipe. Next time I will try Kare Kare

    • abigail
      May 24, 2018 / 7:05 am

      Yes, using chicken liver is fine. So sorry, I didn’t see this right away. You can adjust the amount to your taste. Thanks!

  27. EJ
    May 26, 2018 / 6:51 am

    Just what I need for stepping up my game as a father! πŸ™‚
    Thanks for this great recipe and procedures!

  28. MJ
    June 8, 2018 / 4:26 pm

    Why do I have to fry it? That defeats the purpose of a crock pot?

    • abigail
      June 15, 2018 / 2:52 pm

      Because it adds depth of flavor. Trust me on this and you’ll always be doing this from now on. It’s worth the effort! But you can certainly not do it if you can’t be bothered. No problem. πŸ™‚

  29. Tania
    June 10, 2018 / 10:25 pm

    Hi there,
    This looks awesome!
    My brother and sister in law (she is filipino) are having my nephew baptized next month so i was thinking of making this to add to lunch afterwards as it looks fantastic but can i use liver spread aswell as peanut butter, if so how much please?
    Thank you and keep up the great work

    • abigail
      June 11, 2018 / 9:49 am

      Hi Tania, I would personally just use either but not both as it may be too rich. But it may be worth a try. Begin by adding half of what is the measurement for peanut butter (please refer to the recipe for measurement) if I plan to use liver spread – thereafter, taste and if you feel like it needs more then add more. It’s simply a matter of taste so add as much or as little as you want and follow your tastebuds. Thanks for visiting!

  30. Nelia
    October 6, 2019 / 9:55 pm

    Hello Abigail.
    Is it okey to cook it 04 hours in the evening, and continue for another 04 hours the morning after?
    Reason being, we will be going to Stratford, Ontario for Thanksgiving, but not enough time to prepare and wait for the slow cooker to continually finish the 08 hours.
    Thank you for a yummy recipe.

    • abigail
      October 7, 2019 / 9:07 pm

      I have never tried this before but to be honest, I don’t think it’s a good idea. That means the meat would only be halfway cooked and won’t be thoroughly heated when you put it in the fridge and am not sure half-cooked meat would be something you’d like to keep (thinking contamination and all that). I would suggest just making it the day before you go then simply reheat when you arrive at the place. That’s what I would do.

  31. Kayla
    January 11, 2020 / 2:44 pm

    Have you ever prepared it all and put it together and kept it in the fridge overnight to cook the next day? I would like to do this, I just don’t want to make anything soggy or something.

    • abigail
      January 29, 2020 / 3:06 am

      No, I haven’t done it that way. You can just cook it a day ahead if you like or cook meat ahead and then add the vegetables later. Thanks for asking.

  32. Prue
    July 27, 2020 / 9:52 pm

    This has been my go to recipe and always get good feedback from family and friends when I bring this to parties. Thanks very much:)

    • abigail
      July 28, 2020 / 12:10 pm

      Thanks for getting back to us and so delighted you love this dish! Certainly, a big favorite of ours, too.

  33. Nic H
    November 20, 2021 / 4:20 pm

    What are we supposed to use for “Tomato Sauce”? Tomato paste, pureed tomatos, canned sauce like prego/ragu, etc.?

    • abigail
      December 3, 2021 / 8:41 am

      Just your regular canned tomato sauce.

  34. Holly
    November 29, 2021 / 7:29 am

    So I can’t find liver spread and we have a peanut allergy so I can’t use peanut butter. Would almond butter work? Thanks

    • abigail
      December 3, 2021 / 8:34 am

      It will taste slightly different but you can certainly try almond butter and hope that works. Please let us know how it goes. Thanks!

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