Slow Cooker Beef Caldereta

This Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too. Serve with Jasmine rice.

INGREDIENTS:

• 2.2 lbs / 1 kilo Beef stew meat (chuck roast cut into chunks)
• 2 Tablespoons Oil (plus a little extra if needed)
• 3 Garlic cloves, peeled and crushed
• 1 large onion, sliced
• 2 Plum Tomatoes, chopped
• 2 medium size Carrots, sliced into 1-inch thickness
• 4 Red Potatoes, cut into cubes (roughly the same size as the carrots)
• 2 Bay Leaves
• 1 cup Beef broth or water
• 1 Tablespoon Fish Sauce or Soy Sauce (adjust to taste)
• 1/2 cup Tomato Sauce
• 1/3-1/2 cup Peanut Butter, or to taste (maybe replaced with Liver spread to be more authentic)
• 1 Red Bell Pepper
• 1 cup frozen Peas
• 2 teaspoons brown Sugar (optional)
• Salt and Pepper, to taste

INSTRUCTIONS:

1. Season the beef chunks with salt and pepper. In a large frying pan (like a heavy stainless steel or cast iron skillet), heat the oil until hot but not smoking. Sear the beef by browning on all sides in the hot oil. Keep some space in between the beef chunks when frying so don’t dump all the beef but cook in batches. Place in a plate as you cook. This method will ensure a deep and delicious taste from the meat so if you can don’t omit the step.
2. In the remaining oil (or add a little oil to the skillet if needed) saute the garlic, onions and tomatoes for 3-4 minutes. The purpose is to deglaze the pan with the juices from the veggies and get all the yummy brown bits remaining there for extra flavor. Place the beef and the sauteed vegetables in the slow cooker. If there’s no time, simply add the browned beef with the vegetables in the slow cooker.
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4. YOU CAN FIND FULL RECIPE IN>>https://www.manilaspoon.com/2017/01/slow-cooker-beef-caldereta-kalderetang.html

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