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!
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
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
- 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.
- 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.
- 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.
- 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