Crockpot Beef Caldereta (Beef stewed in tomato sauce)
If allowed to simmer for a long time, the beef melts in your mouth and the sauce becomes even more flavorful. I served this in the crockpot at a party once and our non-Filipino guests gobbled it up, asking for the recipe in between mouthfuls. 🙂
2 tbsp oil
2 cloves garlic, minced
1 medium-sized onion, minced
2.2 lbs (1kg) beef top round and/or spareribs trimmed and cut into 2-inch slices (short ribs) – I use a combination of both
2 tbsp fish sauce
2 cups water, or just enough to cover meat
½ cup tomato paste
2 tbsp soy sauce
1 cup grated Cheddar cheese
1 red bell pepper, seeded, sliced into ½ inch strips
Liver pate – 1 small can ?4 oz (optional but adds richness to final dish)
3 medium potatoes, peeled, quartered
¼ cup pitted green olives
Sugar to taste
Salt and pepper to taste
In a preheated pot with oil, sauté garlic, onion over medium heat. Add the beef and fish sauce and brown beef on all sides. If using crockpot, place all ingredients now in crockpot except peppers and olives and cook on low for 8 hrs – add those one hour before cooking time ends.
If not using crockpot, continue cooking beef until almost all of the liquid evaporates. Add water, tomato paste, soy sauce, sugar, cheese, red pepper and liver pate. Cover and bring to a boil. Simmer over low heat for 1 hour or more until beef is tender and sauce has thickened. Stir occasionally. Add a little more water if more sauce is preferred. Add potatoes and olives. Simmer about 20 minutes more until potatoes are done. Season with salt and pepper to taste.
Serve over steamed rice.
To make this Paleo friendly – omit sugar and cheese. Use wheat-free tamari or coconut aminos instead of soy sauce.