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Before you jump to Slow Cooker Beef Kaldereta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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To see results, it is definitely not a necessity to drastically change your eating habits. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will likely discover that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.
To sum up, it is not difficult to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to slow cooker beef kaldereta recipe. You can have slow cooker beef kaldereta using 16 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Slow Cooker Beef Kaldereta:
- Take Beef stew meat (chuck roast cut into chunks)
- You need Oil (plus a little extra if needed)
- Get Garlic cloves, peeled and crushed
- Provide large onion, sliced
- Get Plum Tomatoes, chopped
- You need medium size Carrots, sliced into 1-inch thickness
- You need Red Potatoes, cut into cubes (roughly the same size as the carrots)
- Provide Bay Leaves
- You need Beef broth or water
- Get Fish Sauce or Soy Sauce (adjust to taste)
- Provide Tomato Sauce
- Prepare Peanut Butter, or to taste (maybe replaced with Liver spread to be more authentic)
- Prepare Red Bell Pepper
- Use frozen Peas
- Take brown Sugar (optional)
- You need Salt and Pepper,
Steps to make Slow Cooker Beef Kaldereta:
- 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.
- 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.
- Add the carrots, potatoes and bay leaves. Pour the beef broth (or water), fish sauce or soy sauce and the tomato sauce. Give it a quick stir. Cover and cook on low until the beef is fork tender between 6-8 hours.
- When the beef is already tender enough to eat (but not falling apart) add the peanut butter and red bell pepper. You can also add the frozen peas at this point. Add the sugar, if using. This is not to sweeten the stew but to enhance the flavor. Season with extra salt and pepper, if needed. Stir everything gently. Cook for another 30 minutes to 1 hour or until everything is fully heated through.
- Serve with freshly steamed rice on the side.
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