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About this recipe: This elegant beef dish is prepared mostly on special occasions.

Emelita Rizal, Philippines

Serves: 10 

  • 1 kg beef stew meat cut into 4cm chunks
  • 2 cups water (500 ml)
  • 2 beef bouillon cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper to taste
  • 3 medium tomatoes, diced
  • 2 medium potatoes, quartered
  • 1 red capsicum, cut into chunks
  • 2 carrots, cut into chunks
  • 125g peas
  • 1 small can liver spread
  • vinegar
  • 1 tsp sugar

Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

  1. Boil beef in water with beef bouillon cubes until tender, 45-60 minutes. Set aside 125ml of broth for the liver mixture.
  2. In a large pot (about 6-8 litres), saute onion and garlic in 2 tbsp olive oil. Add paprika, salt and pepper to taste.
  3. Add tomatoes, boil 5 minutes. Add beef including broth. Cook another 5 minutes.
  4. Fry potatoes in a frying pan with remaining olive oil. Then add to the mixture. Add red capsicum, carrots and peas. Cook 5 minutes.
  5. Prepare liver mixture by mixing liver spread with vinegar, 125ml broth and sugar.
  6. Add liver mixture to the pot. Mix and continue cooking for another 5 minutes. Serve hot with rice.

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