Cheesy Creamy Beef Kaldereta

Instead of indulging to traditional kaldereta cooking of my late grandmother, I tried diverting it to my version as mostly watched from different cooking shows at GMA7, QTV, ABS2, Bio (Private Chefs of Beverly Hills, and TLC (Bobby Chi, Man vs. Food, Nigella Express, etc.)

Ingredients:
1 kilo of beef cubes
1 pack of Nestle all purpose cream, 250 ml tetra pack
90 grams of Eden cheese original, grated
1 big can of Reno liver spread, 230 g 
1 cup of tomato sauce
1 medium red bell pepper, cut striped
1 medium green bell pepper, cut striped
20 baby potatoes, you can add more if you prefer more potatoes
5 large carrots, cubed
1 head of garlic, minced
1 large size of onions, minced
1 tbsp of vinegar
cooking oil
salt and pepper to taste

Preparations:

1. Put beef cubes in a casserole and add just enough water to cover the meat. Boil until tender. To make it faster and easier to soften the meat, add the vinegar. Sprinkle with salt and pepper. Cover, this will take about 45 minutes to 1 hour. From time to time add more water just to cover the meat.
2. When cooked, strain the meat and set aside the broth.
3. In a separate casserole, heat then pour in small enough oil just to cook the seasonings.
4. Add garlic and wait until brown, then add the onion, until it becomes translucent.
5. Add in the cooked beef and stir lightly for 1 minute.
6. Add in the liver spread and tomato sauce and stir until meat is coated just enough.
7. Toss the red and green bell pepper until aroma emerges, or just about 1 minute.
8. Then pour in the beef broth from tendering the meat.
9. Add the baby potatoes and carrots and simmer for 5 minutes.
10. Pour the all purpose cream and bring to boil.
11. Add cheese, scatter around the casserole, and mixed well.
12. Add more salt and pepper, taste it to your perfection.

 Serves deliciously with hot rice. :-) Enjoy!

Some pictures to help with the ingredients:

Beef cubes, nestle all purpose cream, eden cheese original, reno liver spread, red and green bell peppers