Caldereta

Ingredients:

    Beef round or chuck, cubed -- 2 pounds
    White vinegar -- 1/4 cup
    Soy sauce -- 1/4 cup
    Oil -- 2-3 tablespoons
    Onion, chopped -- 1
    Bell pepper, chopped -- 1
    Garlic, minced -- 1/4 cup
    Tomato sauce -- 2 cups
    Stock or water -- 2 cups
    Potatoes, peeled and cubed -- 2 cups
    Peas -- 1 cup
    Salt and pepper -- to taste
    Liver pâté (optional) -- 1/4 cup

Directions:

1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1 to 8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.
2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl.
3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3 to 5 minutes to cook down somewhat.
4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30 to 40 minutes.
5. Sir in the potatoes, peas, salt and pepper and simmer for another 20 to 30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary.
6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.