Filipino Stew (Caldereta)

2 ¼ pounds beef stew meat, cut into 1 1/2-inch chunks

2 cups water

2 beef bouillon cubes

3 tablespoons olive oil, divided

1 onion, chopped

2 cloves garlic, minced

1 teaspoon paprika

salt and ground black pepper to taste

3 tomatoes, diced

2 potatoes, quartered

2 carrots, cut in chunks

¾ (6 ounce) package frozen peas

1 red bell pepper, cut into chunks

1 (3 ounce) can liver spread

1 tablespoon vinegar, or to taste

1 teaspoon white sugar

Combine beef stew meat, water, and beef bouillon in a pot; bring to a boil. Boil until tender, 45 to 60 minutes.

Heat olive oil in a large pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika, salt, and pepper. Add tomatoes; bring to a boil and cook until tender, about 5 minutes. Add the boiled beef and all but 1/2 cup of the broth.

Heat remaining olive oil in a skillet over medium-high heat. Add potatoes; cook and stir until browned, 5 to 7 minutes. Add to the beef mixture. Add carrots, peas, and red bell pepper. Saute until vegetables are tender, about 5 minutes.

Mix liver spread, vinegar, sugar, and reserved beef broth together in a bowl. Pour mixture into the pot with the beef; add the sauteed vegetables. Mix and continue cooking until flavors combine, about 5 minutes more.