Now that the holiday rush is over and the kids are back in school, I’m now recharged and inspired to start working after a few days of break.
I know it’s been a while since I posted a recipe. Did I stopped cooking? The answer is “How can I?” With my growing gang here who seemed to be always hungry, I need to have a loaded fridge and pantry is my saving grace.
Since most of us can’t stay for hours in the kitchen everyday, I’ve been relying on my slow cooker more often. This makes hearty stews very easy to prepare and won’t require constant watching.
One of the recipes I love growing up is Beef Caldereta. It’s slow cooked beef and vegetable in a tomato based sauce. In my opinion, my dad makes the best one. The secret he shared with me is to let the beef cook in the tasty sauce for hours. This doesn’t only make it fall of the bone tender but really flavorful too.
After so many tries, I finally created a recipe that works well in the slow cooker and also gets the layered flavors.
Give this recipe Filipino dish a try. I’m sure you’ll enjoy this well loved family recipe too.
Cheer for another great year.
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3 lbs. beef chuck, cut into 2 in cubes
1 small onion sliced thinly
1 cup sliced carrots (thin rounds)
5 medium potatoes, peeled and cut into 2 in cubes
1 medium green bell pepper, chopped
1 Tbs. sea salt
2 pcs. bay leaf
1/2 tsp ground black pepper
2 tsp. Herbes de Provence
3 Tbs. sweet pickle relish
1 15 oz. can tomato sauce
1 cup water
1/2 tsp cayenne pepper
1 Tbs. garlic powder
optional: 1 small can liver spread (make sure it’s gluten free of course)
Combine all the ingredients in the slow cooker.
Mix well to make sure the meat and vegetables are evenly coated with the sauce.
Cook on high for 6 hours or on low to 8 1/2 hours.