Ingredients
| 1 1/2 lb | (690 g) | diced stewing beef |
| 1/2 tsp | (2 ml) | salt |
| 1/2 tsp | (2 ml) | pepper |
| 2 tbsp | (30 ml) | butter |
| 1 | onion, finely diced | |
| 3 cloves | garlic, finely chopped | |
| 1/3 cup | (75 ml) | tomato paste |
| 1/4 cup | (60 ml) | liver spread |
| 2 tbsp | (30 ml) | fish sauce |
| 2 tbsp | (30 ml) | soy sauce |
| 3 cups | (750 ml) | low-sodium beef broth |
| 2 | bay leaves | |
| 3 | medium-sized potatoes, peeled and cut into 1-inch chunks | |
| 1 | red pepper, seeded and cut into 1-inch pieces | |
| 1/2 cup | (125 ml) | fresh or frozen peas |
| 1/4 cup | (60 ml) | 35% whipping cream |
| 1 cup | (500 ml) | shredded cheddar cheese, divided |
Directions
- Season beef with salt and pepper. Meanwhile, in a large pot set over medium-high heat, melt the butter. Stir in the beef and cook for 6 to 8 minutes, stirring occasionally until starting to brown. Stir in onion and garlic and cook for 3 to 5 minutes until softened.
- Stir in tomato paste and liver spread and cook for 2 to 3 minutes, until fragrant and starting to caramelize. Stir in beef broth, fish sauce, soy sauce, and bay leaves, scraping any bits stuck to the bottom of the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45 to 55 minutes, stirring occasionally, until beef is tender.
- Stir in potatoes and carrots. Bring to a boil, then simmer for 6 to 8 minutes, or until potatoes are tender. Stir in peppers, peas, 35% cream, and ½ cup (125 ml) Cheddar cheese, until cheese is melted.
- To serve, transfer to a serving dish and sprinkle with remaining ½ cup (125 ml) Cheddar cheese, and serve with steamed rice.