Filipino Beef Stew with Liver Spread and Tomato

What you need

• 900 g (2 lb) beef chuck, cut into 3 cm (1 1/4 in) cubes
• 3 tbsp soy sauce
• 2 tbsp calamansi juice, or lime juice
• 1 tsp black peppercorns, coarsely crushed
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 5 cloves garlic, minced
• 250 g (8 oz) tomato sauce
• 2 tbsp tomato paste
• 2 bay leaves
• 700 ml (3 cups) water
• 2 potatoes, cut into chunks
• 2 carrots, cut into thick rounds
• 1 red bell pepper, cut into strips
• 60 g (1/4 cup) liver spread
• 2 bird's eye chilies, minced, or to taste
• 50 g (2 oz) green olives, optional
• 40 g (1 1/2 oz) cheddar cheese, grated, optional
• salt, to taste
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Toss the beef with the soy sauce, calamansi juice and crushed peppercorns. Cover and marinate 30 min.

2. 2

   Heat the oil in a heavy pot over medium-high heat. Fry the potatoes and carrots 3-4 min until lightly browned, then move them to a plate.

3. 3

   In the same pot, cook the onion and garlic until soft and fragrant, 3-4 min.

4. 4

   Add the beef with its marinade, the chilies and bay leaves. Cook, stirring, until the meat loses its raw color, 8-10 min.

5. 5

   Pour in the water, add half the tomato sauce and half the tomato paste, and bring to a boil.

6. 6

   Cover and simmer over low heat until the beef is tender, 1 1/2-2 hours. Add a splash of water if the pot gets dry.

7. 7

   Stir in the remaining tomato sauce and tomato paste, then the liver spread, and simmer 5 min.

8. 8

   Add the fried potatoes and carrots, the bell pepper and olives. Simmer uncovered until a fork slides into the potatoes and the sauce clings to the meat, 15-20 min.

9. 9

   Season with salt. Stir in the cheese if using, and remove the bay leaves.

10. 10

    Serve hot over steamed rice.

Imported from pilipinasrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.