CALDERETA WITH QUESO DE BOLA

Ingredients:

1	kg	MONTEREY BEEF SIRLOIN (cut into 2x1 inch chunks) or SHORT RIBS (cut into 2x2 inch chunks)
2	tbsp	cooking oil
1 (80 g)	pc	onion, sliced
6	cloves	garlic, minced
1(2 pc)	cup	tomatoes, sliced
2	cups	water enough to cover meat
2	cups	tomato sauce
1/4	cup	soy sauce
1 (85 g)	can	PUREFOODS LIVER SPREAD
1 (80 g)	pc	green bell pepper, cut into 1 inch cubes
1 (80 g)	pc	red bell pepper, cut into 1 inch cubes
1/4	cup	pitted green olives, halved if using big pieces
2 (400 g)	pc	potatoes, cut into chunks
1/4	cup	grated MAGNOLIA QUESO DE BOLA

Procedure:

In a casserole, heat oil and sauté onion, garlic, and tomatoes. Add meat and sauté for 5 minutes. Add water and tomato sauce. Cover and simmer for 1 hour or until meat is tender.
Put in the rest of the ingredients except queso de bola. Simmer for another 15 minutes until potatoes are tender. Stir frequently to make sure bottom of casserole doesn't burn.
Turn off heat and add cheese. Serve while hot.

Makes 6 servings

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