INGREDIENTS:

• 2 lbs beef; cut in serving pieces
• 3 garlic cloves; minced
• 1 onion; chopped
• 1 potato; quartered
• 1 medium sized carrot; sliced
• 1 red bell pepper; sliced
• 1 can pineapple (8 oz)
• 1 can tomato sauce (8 oz)
• 1 can liver spread (85 grams)
• 2 cups water
• 3 pcs bay leaves
• Salt and pepper to taste
• Cooking oil

Optional Ingredients and Variations

• 10 green olives (stoned or pitted)
• 1/4 cup sweet peas
• 1/4 cup grated cheese
• 1/4 cup peanut butter
• 1/2 cup San Miguel Beer
• 2 tablespoons Ginebra San Miguel gin
• Soy sauce

INSTRUCTIONS:

1. Open the can of pineapple and separate juice from chunks. Save juice for later use.
2. Fry potato and carrot until light brown. Set aside.
3. In a saucepan, sauté garlic and onion.
4. Add beef and stir fry until color turns light brown.
5. Pour tomato sauce and pineapple juice. Stew for 3 minutes.
6. Pour water and stew the beef until tender.
7. Add the rest of the ingredients and cook until dish is done.
8. Balance seasoning with salt and pepper.
9. Serve and enjoy!