Beef Caldereta

Ingredients:
1 kg beef with litid, cut into cubes 
1 head of garlic, crushed
2 pcs medium onion,  chopped
3 pieces medium potatoes, cut in quarters
2 pieces medium carrots, cut into 1 inch pieces
1 piece of red or green bell pepper, cut into 1 inch squares
1 medium pouch of tomato sauce
3-4 tbsp of tomato paste
1 small can of liver spread
1/3 cup patis
1 tbsp brown sugar
1/3 cup grated cheese
2 tbsp. butter
1 tbsp. Cooking oil (Olive Oil)

1. In a pot, boil the beef until tender. Add salt to taste. Make sure to remove the scum. 

2. In a separate pan, brown the potatoes and carrots in cooking oil. Remove vegetables from the pan and set aside. Add in 2 tbsp butter, then sauté the garlic and onion until fragrant and slightly browned. Add in the beef (set aside the stock) and cook for a few minutes. Add in the potatoes and carrots.

3. Pour the beef stock in the pan let it boil then bring to a simmer. Add in the patis, tomato sauce, tomato paste, and liver spread. Mix well. Add in a little brown sugar, salt and pepper to balance the taste. Add in the grated cheese and bell peppers. Let it simmer while stirring occasionally. Cook until vegetables are tender.

Optional:
1. In my mom's kitchen, she uses olive oil to saute the beef and she adds in black/green olives and red hot chillies ("Spanish Style").
2. In my mom-in-law's version, she adds in crushed pickles (any brand), for that tangy, sweet-sour taste- "Filipino taste".
3. Feel free to adjust the condiments and seasonings according to your taste.