Filipino beef stew, tomato sauce

Ingredients

• 1 kg of beef or bone-in beef
• 250 g of white onions, chopped into small pieces
• 80 g of crushed garlic
• 4 red peppers
• Two smaller coupes and two larger coupes
• 120 g of tomato paste
• One bay leaf
• 4 tablespoons of oil paint
• 250 g of poultry liver
• 5 potatoes, cut into quarters
• 3 small, very spicy red chili peppers
• ½ cup of salt
• 700 ml of water

Cut the meat into pieces and fry it in hot oil.

Add the garlic, onion, tomato, bay leaf, small chili peppers, and red bell peppers (finely chopped).

Cook until it is tender.

Season with salt and add the tomato paste.

Pour the 700 ml of water and let it simmer for 2 hours, until the meat is cooked through.

Stir occasionally.

Also, add a little water occasionally while stirring.

While the meat is cooking, fry the apples in a pan until they are tender.

Bring the chicken liver to a boil in a small amount of water.

When it becomes soft, press it with a fork while adding a little more water.

Once the meat is cooked, add the diced apples, red bell peppers (large pieces), and the mashed liver.

Heat for another 5 minutes, then turn off the heat.