Another way to cook Filipino Beef Stew, a lot different from my first post Filipino Beef Stew 1. The recipe is from the June Edition of Filipino Food Magazine. In this recipe, almost all the ingredients are fresh.
1/2 kilo beef chunks
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, minced
1 red bell pepper, diced (omitted)
1 red green pepper, diced
1 hot chili pepper, minced (optional)
2 large fresh tomatoes, diced
1 cup chicken liver, poached and mashed
1/2 cup water (or beef stock)
some grated cheese
some green olives
In a pan, brown the beef pieces in hot olive oil. Remove the beef from the pan and set aside. In the same pan, saute the garlic and onion until soft. Add red and green pepper, tomatoes, and chili pepper. Saute for few minutes. Put the beef back, add mashed liver and stock or water. Simmer for at least 1 hour or until the beef is tender. Add cheese and olives. Continue to simmer until the sauce thickens.
Served on top of steamed rice. I served it with blanched broccoli.