Filipino beef caldereta in tomato sauce

Ingredients

• 1 kg of beef neck or beef without bones
• 250 g of white onions, chopped into small pieces
• 80 g of crushed garlic
• 4 red bell peppers (2 finely diced, 2 in large pieces)
• 120 g of tomato paste
• One bay leaf
• 4 tablespoons of oil
• 250 g of chicken livers
• 5 garden apples, cut into four pieces
• 3 small, very spicy red chili peppers
• 1/2 teaspoon of salt
• 700 ml of water

Cut the meat into pieces and brown it in the 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 potatoes, red bell peppers (in large pieces), and the mashed liver.

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