Beef Marination
2.5lbs chuck roast (cut into chunks)
3 Tbsp soy sauce
2 Tbsp white vinegar
2 garlic cloves, finely chopped
Beef Caldereta
4 Tbsp oil, divided
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cut into chunks
1 medium onion, cut into small chunks
3 garlic cloves, finely chopped
2 Tbsp tomato paste
1 cup tomato sauce
2 tsp fish sauce
½ tsp red chili flakes
3 cups beef stock
1 Tbsp brown sugar
2 bay leaves
salt to taste
pepper to taste
3 Tbsp liver spread/paste (see note 1)
¼ cup pitted green olives
1 cup frozen green peas
½ cup grated cheddar cheese
1 small green bell pepper, cored and cubed
1 small red bell pepper, cored and cubed

Mix marinade ingredients with beef chunks and marinate for a few hours in the refrigerator, or while you prep the rest of the ingredients.
Heat 2 Tbsp oil in dutch oven or large heavy bottomed pot over medium-high heat and add potatoes and carrots. Season with a dash of salt and pepper. Cook until lightly browned. Remove to a plate.
In the same pot, add remaining 2 Tbsp oil and sear the beef chunks, shaking off excess marinade (do not discard the marinade). Brown the beef chunks on all sides. Do it in batches if needed.
Push the beef to the sides of the pot. Add in the onion and cook until it softens.
Add in chopped garlic along with the rest of the marinade and cook for a minute. Add tomato paste and cook for 3-4 minutes.
Add tomato sauce, fish sauce and red chili flakes. Cover and cook for 5 minutes.
Add beef stock, brown sugar, bay leaves, and liver spread. Mix well and bring the mixture to a low boil. Adjust the heat to medium low, cover and cook for 1.5 to 2 hours, or until beef is tender. Stir occasionally to ensure it does not get burnt at the bottom.
Add carrots and potatoes along with green olives and cook about 15 minutes, or until potatoes are almost tender. Taste and season with salt and pepper.
Add green peas and grated cheese and cook until sauce starts thickening up.
Add bell peppers and cook the stew till bell peppers are soft, yet hold a little crunch.
Serve with warm, fresh rice.