This Filipino dish has been adapted from the Spanish during their many years of occupation of the Philippines. This stew’s main flavour comes from the meat, tomatoes, olives and liver spread. This dish is usually served during special occasions, but with advance preparation, like simmering the meat in advance and keeping it in the fridge, this comfort food can be enjoyed by the whole family even on a regular weeknight.
Ingredients
◾ 1 kilo beef, cut into cubes
◾ 2 tbsp olive oil
◾ 4 cloves garlic, chopped
◾ 1 onion, chopped
◾ 3 pcs chili (depends on how spicy you can tolerate)
◾ 1 can diced tomatoes
◾ 1 small can liver spread / liver pate
◾ 3 bay leaves
◾ 2 pcs potatoes, diced
◾ 2 pcs medium carrots, diced
◾ 2/3 cup green olives
◾ 1 green bell pepper
◾ salt and pepper to taste
◾ 1 cup grated cheddar cheese or 6 cheese slices
Cooking Procedures :
- In a pot, sauté the garlic and onions. Add the beef and let it absorb all the flavour.
- Add water, just enough to cover the meat. Bring to a boil then simmer until meat tender. (You can do this step a day or 2 in advance and just put in the fridge).
- Add the diced tomato, liver spread, bay leaf and olives. Bring to a boil and simmer for a few minutes.
- While the beef is simmering, in a large pan, heat the oil. Fry the potatoes and the carrots until light brown.
- Add potatoes, carrots and chili into the stew; simmer for another 6 to 8 minutes. Season salt and pepper to taste.
- Add bell peppers and cheese and cook for additional 2 minutes.
Transfer to a platter. Serve hot with steam rice.
Leave a Comment