Kaldereta with Olives and Bell Peppers

In a large pot, combine the beef chunks with soy sauce, half of the minced garlic, and some cracked black pepper. Let it marinate for at least 15 minutes (or longer if time permits).

Heat the cooking oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches until all sides are nicely colored. Remove the beef and set aside.

In the same pot, sauté the remaining garlic and the chopped onion until the onion is translucent and the aroma fills the kitchen.

Pour in the tomato sauce and beef broth, scraping up any browned bits from the bottom. Add the bay leaves and peppercorns.

Return the browned beef to the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally.

Once the beef is tender, stir in the liver spread. This will thicken and enrich the sauce. Let it simmer for 5 more minutes.

Add the carrots and chili peppers. Let them cook for about 5 minutes, then add the bell peppers and green olives. Cook for 2-3 minutes, so the peppers remain crisp-tender.

Season with salt and a little sugar to balance the acidity of the tomatoes. Serve hot over steamed rice and let the flavors transport you to a fiesta table.