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Beef Caldereta is a creative dish that allows you to come up with the flavors and textures you want. It satisfies your taste buds and your heart with every bite.

Beef Caldereta Slow Cooker

Beef Caldereta is a creative dish that allows you to come up with the flavors and textures you want. It satisfies your taste buds and your heart with every bite.
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Course: Main Course
Cuisine: Asian
Keyword: beef caldereta slow cooker, beef stew slow cooker
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6

Equipment

  • Slow Cooker

Ingredients

  • 2.2 lbs Chuck roast or chuck shoulder (cut into chunks)

Breading:

  • 3 tbsp flour
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

Other Ingredients:

  • 3 tbsp oil
  • 1 onion (large)
  • 4 cloves garlic (peeled and crushed)
  • 2 pieces tomatoes (chopped)
  • 2 pieces carrots (sliced in 1-inch thickness)
  • 4 pieces potatoes (peeled and quartered sliced)
  • 3 bay leaves
  • 3 cups beef broth (or water)
  • 1 tbsp fish sauce (or soy sauce - adjust to taste)
  • ½ cup tomato paste
  • 1 piece red and green bell pepper
  • ½ cup frozen peas
  • 2 tbsp brown sugar (this is optional)
  • salt and pepper to taste

Thicken the soup:

  • cup liver spread (or pâté)
  • ½ cup evaporated milk

Instructions

Brown the Beef:

  • In a large mixing bowl, mix the salt, garlic powder, pepper, and flour. Toss the sliced beef and lightly coat with the breading mixture.
  • Next, get a large frying pan and heat some oil in it. Try not to make it smoking hot. 
  • Sear the pieces on all sides until they turned brown. The key is not to crowd the pan. Leaving enough space in between the beef slices will allow them to brown better.
    Dumping them all into the pan will result in sticky, light-colored cubes. It is best to brown them in small batches.
    Make sure to let them rest on the platter. Let each piece absorb all the moisture back. 
  • Do not replace the oil. Just add a little more oil if needed, and in the same pan, sauté your tomatoes, garlic, and onions until translucent or until they become fragrant. 
  • Pour some beef broth (or red wine) to add more flavor and lift off all the stuck flavors at the bottom of the pan. The wine is optional. It has all the beefy flavors you want in your stew.
    Doing this process will de-glaze the pan of the juices from the onion, garlic & tomatoes at the same time, get all the brown bits remaining for extra flavor.

Time to Slow Cook:

  • Pour the sauteed vegetables into your slow cooker. Add the rested pieces of beef.
    Note: You can skip browning the beef if you're press for time or if you have other things to do. But browning the meat is highly recommended.
  • Drop the carrots, potatoes, and bay leaves then pour in the beef broth (or you can also use water). Add in the tomato sauce and soy sauce (or fish sauce).
    Stir everything and cover the pot and cook on low. Let the stew simmer until the meat is fork-tender; this will take about 7 to 8 hours.
  • When the beef stew is ready, add the liver spread or pâté (or you can use peanut butter). Add in the bell peppers and frozen peas. Adding a little sugar will help balance and even enhance the flavor. 
  • Stir gently. Simmer for another half an hour or until thoroughly heated. Serve it with hot, steamed rice. 
    Some want this stew in a bowl. Season more if you prefer; this will bring out more of the comfort food experience.