Filipino Stew (Caldereta)

• 2 1/4 pounds beef stew meat, cut into 1 1/2-inch chunks
• 2 cups water
• 2 beef bouillon cubes
• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• salt and ground black pepper to taste
• 3 tomatoes, diced
• 2 potatoes, quartered
• 2 carrots, cut in chunks
• 3/4 (6 ounce) package frozen peas
• 1 red bell pepper, cut into chunks
• 1 (3 ounce) can liver spread
• 1 tablespoon vinegar, or to taste
• 1 teaspoon white sugar

1. Combine beef stew meat, water, and beef bouillon in a pot; bring to a boil. Boil until tender, 45 to 60 minutes.
2. Heat olive oil in a large pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika, salt, and pepper. Add tomatoes; bring to a boil and cook until tender, about 5 minutes. Add the boiled beef and all but 1/2 cup of the broth.
3. Heat remaining olive oil in a skillet over medium-high heat. Add potatoes; cook and stir until browned, 5 to 7 minutes. Add to the beef mixture. Add carrots, peas, and red bell pepper. Saute until vegetables are tender, about 5 minutes.
4. Mix liver spread, vinegar, sugar, and reserved beef broth together in a bowl. Pour mixture into the pot with the beef; add the sauteed vegetables. Mix and continue cooking until flavors combine, about 5 minutes more.

beef stew meat, water, olive oil, onion, garlic, paprika, salt, tomatoes, potatoes, carrots, frozen peas, red bell pepper, spread, vinegar, white sugar

Taken from www.allrecipes.com/recipe/212943/filipino-stew-caldereta/ (may not work)