Here’s What You Need:
1/4 cup olive oil
3 cloves garlic, minced
1 medium white onion, chopped
2 medium tomato, chopped
2 tablespoons fish sauce (patis)
2 lbs. beef, cut into cubes
1/2 cup (4 oz can) liver spread
2-3 cups beef stock
1 bay leaf
4 tablespoons tomato paste
1/2 cup green olives
1 medium red bell pepper, cut in one inch length
1 medium green bell pepper, cut into one inch length
1 large potato, cut into 6-8 pcs
4 red chili peppers (siling labuyo), minced
2 teaspoons cornstarch, dissolve in 1/4 cup water
1/3 cup light cream
1/2 cup shredded cheddar cheese
salt and pepper to taste
Heat the olive oil in a casserole. Saute garlic, onions and tomatoes over medium high heat. Season with fish sauce (patis). Add the beef and saute for another 5 minutes until the meat is no longer red. Stir in the liver spread, bay leaf, tomato paste and beef stock. Turn down the heat to low and let it simmer until beef is tender.
Add the olives, green and red bell peppers, potatoes and chili peppers (labuyo). Cook for another 5 minutes. Add the cream, cheese and cornstarch. Stirring continuously while adding the cornstarch and the sauce becomes thick. Season with salt and pepper. Cover and let it simmer for 10 minutes. Remove from heat.
Transfer into a platter and serve with steamed white rice.