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Slow Cooker Beef Caldereta or Beer Stew
A slow cooker should be a mom’s BFF. I know it’s mine when it comes to anything related to kitchen and cooking. It is very helpful and convenient to prepare meals without spending too much time in the kitchen.
I made (some kinda) slow cooker beef caldereta or beef stew. I started cooking the beef in the slow cooker high setting for two hours before we went to the mall to get things that the kids needed for a big occasion. Before we left the house, I turned the high setting to low setting and set the timer for 5 hours.
Slow cooker Beef Stew:
Ingredients:
1 kilo beef shank, cut in small cubes
1 pack tomato sauce
salt and pepper
garlic powder
oyster sauce
3-4 medium potatoes, cubed
1 small bell pepper
2 medium carrots, cubed
Procedure:
1. Put the beef cubes in the slow cooker and add the tomato sauce, oyster sauce, salt and pepper and garlic powder. You can also use fresh garlic and onions. You can also brown the beef in a pan before cooking. The beef I bought were almost all lean so I was not afraid of getting “sebo” later on.
2. Cook in low heat for eight hours. For this dish, I cooked on high setting for two hours and I switched to low setting for 5 hours.
3. Steam the potatoes and carrots for about 20 minutes.
4. Add the potatoes, carrots and bell pepper for the last 30minutes of cooking. You can also add these while cooking but the potatoes and carrots will feel soggy.
5. Serve immediately while still hot.
NOTE: you can also add green peas if you like.
