​Cheesy Beef Kaldereta

Directions

1. ​Season beef with salt and pepper. Meanwhile, in a large pot set over medium-high heat, melt the butter. Stir in the beef and cook for 6 to 8 minutes, stirring occasionally until starting to brown. Stir in onion and garlic and cook for 3 to 5 minutes until softened. 
2. ​Stir in tomato paste and liver spread and cook for 2 to 3 minutes, until fragrant and starting to caramelize. Stir in beef broth, fish sauce, soy sauce, and bay leaves, scraping any bits stuck to the bottom of the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45 to 55 minutes, stirring occasionally, until beef is tender. 
3. ​Stir in potatoes and carrots. Bring to a boil, then simmer for 6 to 8 minutes, or until potatoes are tender. Stir in peppers, peas, 35% cream, and ½ cup (125 ml) Cheddar cheese, until cheese is melted. 
4. ​To serve, transfer to a serving dish and sprinkle with remaining ½ cup (125 ml) Cheddar cheese, and serve with steamed rice.