This is the Filipino version of the beef stew. This classic dish uses tomato sauce and liver spread (liver pâté) in the recipe which makes it different from the Western version. In my recipe, I used a different method from my mom’s way, like searing the beef and roasting the vegetables separately. Different process but the same flavors. Try this and you’ll love it.
750 grams/ 1.65 lbs beef brisket (cut into stew size cubes)
2 large potatoes, cubed
1 large carrot, cubed
1 bell pepper, sliced lengthtwice
3 cloves of garlic, diced
1 medium-sized onion, chopped
200 grams tomato sauce
1 small can (85 grams) of Reno liver spread
2 cups (500 ml) of water
5 pcs. cloves
1 tbsp. vegetable oil
1 tbsp. sugar
Salt and pepper
1. Lay beef pieces on a tray and pat dry. In a bottom heavy pot, sear beef until each side caramelizes and have a good brown color. Do this in batches. After finishing set aside.
2. Sauté garlic and onion for two minutes then add beef. Pour in water, tomato sauce, and cloves. Cover and cook beef for 2 to 3 hours or until tender. Add water if necessary.
3. Preheat oven at 245C (470F).
4. While the beef cooks, put carrot and potatoes in a bowl and drizzle with olive oil, season with salt and pepper, mix well. In a separate bowl, do the same procedure to bell peppers.
5. Put carrots and potatoes in oven tray and cook in the oven for 30 minutes. After 30 minutes remove from oven, mix vegetables and add in bell peppers. Put the tray back in the oven and cook for another 15 minutes. When finished set aside.
6. After the beef is tender and liquid is reduced add liver spread and season with salt, freshly cracked pepper, and sugar. Mix well and let simmer for 10 minutes.
7. Put cooked beef stew in a bowl and top with roasted vegetables. Serve with steaming white rice.