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Beef and Lamb Kaldereta
Ingredients:
2 lbs beef chuck steak, cubed
1 lb lamb stew meat
1 medium onion, diced
6 garlic cloves, minced
3 Tbsp unsalted butter
1 Tbsp cooking oil
1/4 cup soy sauce
2 Tbsp tomato paste
1 (15 oz) can tomato sauce
3 cups water
1 beef bouillon cube
2 bell peppers, sliced
2 large carrots, sliced
4 medium-sized potatoes, peeled and cubed
2 Tbsp peanut butter
2 oz cheese (Velveeta or cheddar)
3 Tbsp liver spread or pâté
1 tsp sugar (or to taste)
Black pepper, to taste
1 can Manzanilla olives, drained and rinsed

Instructions:
1. Marinate the meat:Marinate the beef chuck and lamb in soy sauce for 30 minutes to 1 hour.
2. Sauté the aromatics:In a large pot, heat butter and oil over medium heat. Sauté the onions and garlic until golden brown, about 5 minutes. Stir in the tomato paste and cook for another 3 minutes to enhance the flavor.
3. Cook the meat:Add the marinated meat, tomato sauce, water, and beef bouillon cube to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally. Uncover and let it simmer for another 30 minutes to thicken the sauce.
4. Roast the vegetables:While the meat is simmering, preheat your oven to 425°F (220°C). Spread the potatoes and carrots on a baking sheet, drizzle with a little oil, and roast for 30–40 minutes, or until they develop a golden-brown color.
5. Combine ingredients:Skim off excess fat from the pot if desired. Add the roasted potatoes, carrots, sliced bell peppers, olives, cheese, peanut butter, and liver spread. Stir until the cheese, peanut butter, and liver spread are fully incorporated into the sauce.
6. Season and finish:Taste the kaldereta and adjust the seasoning with sugar and black pepper as needed.
7. Serve:Serve hot with steamed rice. Enjoy this rich and flavorful dish with family and friends!