Step 1

Mix marinade ingredients with beef chunks and marinate for a few hours in the refrigerator, or while you prep the rest of the ingredients.

Step 2

Heat 2 Tbsp oil in dutch oven or large heavy bottomed pot over medium-high heat and add potatoes and carrots. Season with a dash of salt and pepper. Cook until lightly browned. Remove to a plate.

Step 3

In the same pot, add remaining 2 Tbsp oil and sear the beef chunks, shaking off excess marinade (do not discard the marinade). Brown the beef chunks on all sides. Do it in batches if needed.

Step 4

Push the beef to the sides of the pot. Add in the onion and cook until it softens.

Step 5

Add in chopped garlic along with the rest of the marinade and cook for a minute. Add tomato paste and cook for 3-4 minutes.

Step 6

Add tomato sauce, fish sauce and red chili flakes. Cover and cook for 5 minutes.

Step 7

Add beef stock, brown sugar, bay leaves, and liver spread. Mix well and bring the mixture to a low boil. Adjust the heat to medium low, cover and cook for 1.5 to 2 hours, or until beef is tender. Stir occasionally to ensure it does not get burnt at the bottom.

Step 8

Add carrots and potatoes along with green olives and cook about 15 minutes, or until potatoes are almost tender. Taste and season with salt and pepper.

Step 9

Add green peas and grated cheese and cook until sauce starts thickening up.

Step 10

Add bell peppers and cook the stew till bell peppers are soft, yet hold a little crunch.

Step 11

Serve with warm, fresh rice.