Beef Caldereta

Description:
Quite rich---with cheese, olive oil, chorizo, etc...and very colorful. I even add a few chili peppers to make it slightly hot!
I was told this is really of Spanish origin---altho this is popular among Filipinos and served on special occasions.

Ingredients:
olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced
6 c. water
some pieces of bay leaf
500g (1 lb) pork liver
2 chorizo sausages, sliced diagonally
Minced garlic
1 1/3 c canned tomato sauce
1/3 c white vinegar
1 c grated Cheddar cheese
2 tablespoons white sugar
Salt and pepper, and seasonings to taste
potatoes, quartered
2 carrots, sliced rounded
1½ c green peas
1/s c sliced green or black olives
A few hot chili peppers (optional)
Hard boiled eggs (optional)


Directions:
olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced
6 c. water
500g (1 lb) pork liver
2 chorizo sausages, sliced diagonally
Minced garlic
1 1/3 c canned tomato sauce
1/3 c white vinegar
1 c grated Cheddar cheese
2 tablespoons white sugar
Heat olive oil and brown beef on all sides then transfer beef and olive oil to a stockpot.
-Add the onion to the beef and pour in water. Bring to the boil, then lower the heat and simmer.
-Grill pork liver until it is half cooked, about 5 to 10 minutes, chop or grate finely.
In a large saucepan, heat oil and saute chorizo until firm, set aside. I
In same oil saute garlic and add the chopped liver, tomato sauce and vinegar.
-Add the cheese, sugar, salt and pepper, mix well and simmer for about 5 mins. stirring occasionally until of smooth consistency.
-Pour liver and cheese mixture into the simmering beef . Stir to combine mixture well with the liquid. Allow beef to continue simmering for about 30 minutes.
-Add potatoes and carrots and simmer until beef, potatoes and carrots are tender and sauce has thickened, about 30 more minutes.
-Stir in cooked chorizo, green peas and olives.

When served, garnish with hardboiled sliced egg.