Ingredients:

  • 3 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 cup tomato sauce
  • 2 cups beef broth
  • 5 oz liver spread
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 whole bird's eye chilies
  • 2 medium potatoes, cubed
  • 1 large carrot, sliced into rounds
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup sharp cheddar cheese, cubed or shredded
  • 1/4 cup pitted green olives, sliced

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Sear beef cubes in batches until a deep mahogany crust forms on all sides. Transfer browned beef to the slow cooker.
  2. In the same skillet, sauté diced onions until translucent. Add minced garlic and tomato paste, stirring constantly for 2 minutes until the paste darkens. Pour the mixture over the beef in the slow cooker.
  3. Stir in tomato sauce, beef broth, liver spread, bay leaves, salt, pepper, and bird's eye chilies. Ensure the beef is mostly submerged.
  4. Cover and cook on Low for 7 to 8 hours, or High for 4 to 5 hours, until the beef is fork-tender.
  5. Stir in cubed potatoes, sliced carrots, red and green bell peppers, cheddar cheese, and sliced green olives. Cook for an additional 30 to 60 minutes until vegetables are tender.