Slow-Cooked Beef Caldereta

Prep Time: 30 mins | Cook Time: 8 hours | Yield: 8-10 servings


  • 5 tablespoons extra-virgin olive oil, divided
  • 2 lbs. Beef Chuck, cleaned, cut into chunks
  • 2 teaspoons smoked paprika
  • Salt and black pepper
  • ½ cup all-purpose flour, for coating
  • 1 large potato, skinned and cut into chunks
  • 1 medium carrot, cut into chunks
  • 1 medium red onion, chopped
  • 4 cloves garlic, diced
  • 4 dried bay leaves
  • 4 tsp liver spread, optional
  • 1 (8 0z.) can tomato paste
  • 1 (14 oz.) can tomato sauce
  • 1 ½ cups low-sodium beef broth
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 red chili peppers, sliced
  • ¾ cup frozen Green Peas
  • ½ cup black or green whole olives
  • 2 tablespoons cheddar cheese


Heat the 3 tablespoons of the olive oil in a large skillet over medium-high heat. Toss the beef chunks with the paprika, salt and black pepper. Coat in flour and shake off excess. When oil is hot, add the beef and cook until brown, about 3 minutes. Note; Do not stir the beef! Remove from the skillet and transfer the meat to the 6-quart slow cooker pan. Add the potatoes, carrots, onions, garlic and bay leaves, stir to combine.

In the same skillet, add the 2 tablespoons remaining oil. Add the liver spread, tomato paste and tomato sauce. Cook for 2 minutes. Add the broth and season with salt and pepper. Simmer for 5 minutes then pour the tomato sauce into the slow cooker. Stir to combine. Top the remaining 6 ingredients over with cheese being last. Cover and cook on low for 8 hours. When done, the meat and vegetables should be tender but not soggy. Stir to blend before serving, and adjust the taste with salt and pepper if necessary. Serve the caldereta over steamed hot rice.



Thanks for dropping by, please enjoy!

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