Caldereta (beef stew)

Ingredients:

1/4 cup olive oil
1 kg stewing beef, cut into chunks
1 medium onion, sliced lengthwise
6 cups water
500 g pork liver
2 chorizo liver, sliced diagonally
1 1/2 heads garlic, peeled and chopped
1 1/3 cups canned tomato sauce
1/3 cup white vinegar
1 cup grated cheddar cheese
2 tbs white granulated sugar
salt and pepper to taste
2 medium potatoes, peeled and quartered
2 medium carrots, sliced
1 1/2 cups green peas
1/2 cup green or black olives

Method:

1. In a large casserole, heat 2 tablespoons of the olive oil and brown beef on all sides. Transfer beef and olive oil to a stockpot. Add the onion to the beef and pour water. Bring to the boil, then lower the heat and simmer.

2. Meanwhile, grill pork liver until it is half cooked. Chop finely.

3. In a saucepan, heat remaining oil and saute the chorizo until firm. Remove from the pan and set aside. In same oil saute garlic until fragrant. Add chopped liver, tomato sauce and vinegar. Also add the cheese, sugar,salt and pepper. Mix well and simmer for few minutes, stirring occasionally until it's smooth.

4.Pour the liver and cheese mixture into the simmering beef. Stir to combine the mixture well and let it simmer for 20 minutes.

5. Add carrots and potatoes and continue to simmer until carrots and potatoes are tender and the sauce has thickened.

6. Stir in peas and chorizo. Heat through and serve.