Special Filipino beef stew with olives, potato, and carrot.

Prep: 10 minutes Cook: 2 hours 

Ingredients

• ▢4 lbs beef short ribs
• ▢1 Knorr Beef Cube
• ▢14 ounces tomato sauce
• ▢1 cup red wine
• ▢2 large potato cubed
• ▢1 large carrot cubed
• ▢1 cup manzanilla olives
• ▢2 bell pepper sliced
• ▢4 sprigs thyme
• ▢2 large onion chopped
• ▢1 head garlic chopped
• ▢3 tablespoons soy sauce
• ▢½ cup liver spread
• ▢1 cup water
• ▢¼ cup extra virgin olive oil
• ▢Salt and ground black pepper to taste

Instructions

• Heat oil in a pot. Fry the carrots for 2 minutes. Make sure that all sides are cooked equally. Remove from the pot. Set aside.
• Fry the potato until the color of the outer part turns light brown. Remove from the pot and set aside.
• Using the remaining oil, sauté garlic, onion, and thyme. Continue sautéing until the onion caramelizes.
• Add beef short ribs. Cook until the color of the outer part turns light brown.
• Pour tomato sauce and red wine. Add Knorr Beef Cube.
• Add soy sauce and water. Cover the pot. Continue cooking the stew in low heat setting until the beef tenderizes completely.
• Add liver spread and bell pepper. Cook for 3 minutes.
• Add carrot and potato. Cook for 3 minutes.
• Add cheddar cheese and then season with salt and ground black pepper.
• Transfer to a serving plate. Serve. Share and enjoy!