MANILA, Philippines - Ingredients:
2 kgs. beef, cut into cubes
4 tbsp. of Jolly Heart Mate Canola Oil
3 cloves garlic, crushed
1 onion, medium diced
1 bird’s eye chili (deseeded)
1 cup red wine
1 cup tomato sauce
2 cups grated cheese
3 bay leaf
2 cup potatoes, quartered
2 cup carrots, sliced
2/3 cup green olives
1 red bell pepper, sliced
1 green bell pepper, sliced
salt and pepper, to taste
2 cups cooking cream
parsley for garnishing
Procedure:
In a large pan, heat a tablespoon of Jolly Heart Mate Canola Oil. Brown the beef and set aside. In the same pan, sauté the onions, crushed garlic, chili, bay leaves and tomato paste until the tomato paste turns a darker rust color. Deglaze pan with the red wine and reduce. Add potatoes and carrots.
In the same pan, return the beef then add the tomato sauce. Bring to a boil then simmer, about an hour or until meat is tender.
Add green olives and cheese; simmer for another six to eight minutes. Season salt and pepper to taste. Add bell peppers, cook for additional two minutes before adding the cooking cream.
Transfer to a platter. Garnish with parsley. Serve hot.