Slow Cooker Filipino Beef Kaldereta with Tender Chuck Roast
A hearty Filipino stew featuring tender beef chuck roast braised with tomatoes, bell peppers, and green olives in a rich, savory sauce. This comforting one-pot meal combines Spanish colonial influences with Filipino flavors, creating a satisfying dinner perfect for family gatherings. The slow simmering process transforms tough chuck roast into melt-in-your-mouth beef while allowing the tomato base to develop deep, complex flavors enhanced by soy sauce and finished with bright vinegar and peas.
Ingredients
- 1 bell pepper, red, cubed
- 1 onion, medium, diced
- 4 cloves garlic, chopped
- 1 lb beef, boneless chuck roast, cubed
- 1 Tbsp oil, cooking
- 8 oz potatoes, Russet, cubed
- 3 tomatoes, Roma, chopped
- 1 lime, wedges
- 3 cups stock, any type
- 4 Tbsp tomato paste
- ½ cup olives, green and pitted
- 1 bay leaf
- 1 Tbsp soy sauce, low-sodium
- ¾ cup peas, frozenfresh peas1:1dietary
seasonal preference
- 2 Tbsp vinegar, apple cider
Instructions
- 1
Heat Dutch oven with oil over medium-high heat
- 2
Add beef and sear on all sides until well browned
- 3
Add bell peppers, onions, and garlic and saute for 3 to 4 minutes
- 4
Whisk in stock and tomato paste
- 5
Add olives, bay leaf, soy sauce, potatoes, and tomatoes
- 6
Cover and reduce heat to maintain low simmer
- 7
Simmer until beef is tender, 45 to 50 minutes
- 8
Defrost peas in microwave just before serving
- 9
Stir peas and vinegar into kaldereta
- 10
Taste and season with salt, pepper, or additional vinegar
- 11
Divide between serving bowls and serve with lime wedges
Tips
Keep the stew at a very low simmer to ensure tender meat - vigorous boiling will make the beef tough and chewy.
Add the peas at the very end to maintain their bright color and prevent them from becoming mushy.
Taste and adjust the sourness with additional vinegar to suit your preference for traditional Filipino tang.
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead, reheat gently and add peas before serving
Serve hot with steamed rice and lime wedges
Common Mistakes
Keep heat low during simmering to avoid tough, chewy meat
Don't add peas too early to prevent mushy texture
Substitutions
FAQ
Can I use a slow cooker instead of Dutch oven?
Yes, brown the meat first in a skillet, then transfer everything to slow cooker and cook on low for 6-8 hours until beef is tender.
What if I don't have Roma tomatoes?
Regular tomatoes work fine, or use one 14.5 oz can of diced tomatoes, drained. The flavor will be slightly different but still delicious.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, adding a splash of stock if needed to thin the sauce.