Slow Cooker Beef Sinigang with Tamarind and Vegetables
A comforting Filipino sour soup featuring tender beef chuck roast simmered with tamarind broth and fresh vegetables. This slow cooker version delivers the classic tangy flavor of sinigang with minimal effort, making it perfect for busy weeknights or when you want a warming, satisfying meal. The tamarind packet provides authentic sourness while the combination of potatoes, green beans, bok choy, and cabbage creates a hearty, nutritious dish that's traditionally served over steamed rice.
Ingredients
- 4 small Yukon gold potatoes, cubed
- 1 packet tamarind based sinigang
- 6 cups water
- 3 pounds beef chuck roast
- 1 pound green beans, halved
- 1 head bok choy, chopped
- 10 ounces angel hair cabbage
- 1 tablespoon fish sauce
Instructions
- 1
Add cubed potatoes, tamarind sinigang packet, and water to slow cooker
- 2
Add chuck roast to slow cooker and cover
- 3
Cook on high for 4 hours
- 4
Remove lid and add green beans, bok choy, and cabbage
- 5
Cover and continue cooking for 1 hour
- 6
Remove beef with tongs and slice into chunks on cutting board
- 7
Return beef to slow cooker
- 8
Stir in fish sauce and serve
Tips
Brown the chuck roast in a skillet before adding to slow cooker for deeper flavor and better texture
Add vegetables in stages to prevent overcooking - harder vegetables like potatoes first, leafy greens last
Adjust sourness by adding more tamarind paste or a squeeze of lime juice before serving
Good to Know
Refrigerate up to 3 days in airtight containers
Can be made 1 day ahead and reheated gently on stovetop
Serve hot over steamed rice with lime wedges on the side
Common Mistakes
Add vegetables at proper times to avoid mushy texture
Don't skip slicing the beef to ensure tender, bite-sized pieces
Substitutions
may need salt adjustment
FAQ
Can I use a different cut of beef?
Yes, beef short ribs or brisket work well but may need longer cooking time. Avoid lean cuts as they become tough.
What if I can't find tamarind sinigang packets?
Use 2-3 tablespoons tamarind paste mixed with 1 teaspoon salt, or substitute with lime juice for sourness.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, adding water if needed to thin consistency.