Cut the beef into two-inch chunks (or have the butcher do this for you).
Heat the olive oil in a heavy sauce pot or casserole. Over high heat, brown the beef chunks with a little salt and pepper, in batches if necessary.
Add the garlic, onions, tomatoes, bay leaf, chilies and chopped bell peppers. Season with salt and pepper. Cook until the vegetables are soft.
Add the diced tomatoes. Fill the can with water and pour into the pot. Sprinkle in more salt and pepper.
Lower the heat, cover and simmer for two to two-and-a-half hours or until the meat is fork tender. Stir occasionally during cooking. If the sauce becomes too dry before the meat is cooked, add more water, about half a cup at a time.
While the beef simmers, prepare the potatoes and carrots. Peel and cut them into wedges.
Boil the chicken livers with a little water. When cooked, mash with a fork or pass through the blender or food processor. Adding a little liquid will make the process easier.
When the beef is tender, add the potatoes and carrot wedges. Continue simmering for another 20 minutes or until the vegetables are done. Taste the sauce and add more salt and pepper, if needed.
Add the peas, olives and mashed liver. Simmer for 5 minutes. Adjust the seasonings on last time.
Serve the spicy beef kaldereta hot with rice or crusty bread.
Spicy Beef Kaldereta printed from https://casaveneracion.com/spicy-beef-kaldereta/ for personal use only. Not for republication nor distribution.