Back to 6 servings 2.5 pounds beef chuck, cut into 1 to 2 inch cubes 0.5 cup soy sauce, for marinade 2 tablespoons calamansi juice or lime juice, for marinade 4 tablespoons cooking oil, divided 2 medium potatoes, peeled and cubed 2 medium carrots, peeled and cubed 1 large onion, finely chopped 6 cloves garlic, minced 3 tablespoons tomato paste 1 cup tomato sauce 3 cups beef broth, or water 2 tablespoons fish sauce 1 tablespoon brown sugar 2 bay leaves 0.5 cup liver spread, optional 0.5 teaspoon red chili flakes, adjust to taste 1 medium red bell pepper, cored and cubed 1 medium green bell pepper, cored and cubed 0.5 cup pitted green olives, sliced 0.5 cup frozen green peas 0.5 cup grated cheddar cheese salt, to taste ground black pepper, to taste
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1 Step 1: Combine the beef with the soy sauce, calamansi or lime juice and 2 cloves of the garlic. Cover and refrigerate for at least 2 hours, or up to overnight.2 Step 2: Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the potatoes and carrots with a pinch of salt and pepper, about 5 minutes, then set them aside.3 Step 3: Add the remaining 2 tablespoons oil to the pot. Sear the beef in batches over medium-high heat until browned on all sides, about 3 to 4 minutes per batch. Do not crowd the pot. Set the beef aside, keeping the marinade.4 Step 4: Lower the heat to medium. Add the onion and cook until soft, about 3 minutes. Add the remaining garlic and the leftover marinade and cook for 1 minute.5 Step 5: Stir in the tomato paste and cook for 3 to 4 minutes, until it darkens slightly. Add the tomato sauce, fish sauce and chili flakes, cover and cook for 5 minutes.6 Step 6: Return the beef to the pot. Add the beef broth, brown sugar, bay leaves and liver spread, if using. Bring to a low boil, then reduce heat to medium-low, cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.7 Step 7: Add the browned potatoes, carrots and olives. Simmer uncovered for about 15 minutes, until the potatoes are nearly tender. Season with salt and pepper.8 Step 8: Stir in the peas and grated cheese and cook until the sauce begins to thicken, about 3 minutes.9 Step 9: Add the bell peppers and cook for about 3 minutes, until softened but still slightly crunchy. Taste and adjust seasoning, then remove the bay leaves and serve hot over steamed white rice.getsaucepan.com/r/4fd8cfee-7031-51eb-90b3-91d8f6336688
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