Kaldereta | Filipino Spicy Beef Stew with Liver Spread

Drain excess marinade from the beef and pat it dry with paper towels. Heat the oil in a pot and sear the meat in batches until dark brown on all sides, then transfer it to a plate. Do not crowd the pot; crowded meat steams in its own juices instead of browning, leaving the stew pale.

In the same pot, soften the chopped onion for 6 minutes. Add the sliced garlic and cook for 1 minute. Stir in the tomato paste and cook for 3 minutes until its color darkens. Add the grated tomato and cook until the liquid evaporates and the oil separates.

Return the beef to the pot and add the water, bay leaf, and salt. Once it boils, skim off any foam, reduce the heat to its lowest setting, and cook until the meat is tender enough to pull apart with a fork. Leave the lid slightly ajar; a closed lid will thin the sauce.

Add the coarsely cut potatoes and carrots and cook for 15 minutes. Add the bell pepper, olives, and hot peppers, then cook for 8 minutes more. Do not add the bell pepper at the beginning; long cooking makes it lose its color and fall apart.

In a separate bowl, loosen the liver spread with a ladleful of hot sauce, then stir it into the pot. Keep it below a boil for 6 minutes; do not boil, or the liver spread will become grainy and the sauce sandy. The sauce should coat the back of a spoon.

Stir in the grated cheddar before removing the pot from the heat, and remove the bay leaf. The cheese adds a little saltiness and a silky texture; it is what sets Filipino kaldereta apart from similar tomato stews. Serve with hot rice.