Filipino beef stew in tomato sauce (Kaldereta)

1. Cut the beef into 4 cm cubes, season with salt and pepper and brown in batches in half the oil in a heavy-based pan, then lift out.

2. In the remaining oil fry the chopped onion and garlic, add the diced tomatoes and tomato purée and cook for 3-4 minutes until the tomatoes break down.

3. Return the meat, pour in the stock, add the whole chillies (or chopped, if you like it hotter) and simmer covered on low heat for 1½-2 hours until the meat is tender.

4. Add the potatoes and carrots cut into large chunks and cook for 20 minutes until soft.

5. Stir in the liver pâté – it thickens the sauce and makes it velvety – then the pepper strips and peas, season with soy sauce and cook for 5 more minutes.

6. Serve with steamed rice.

Tip: A legacy of Spanish colonial times: it was originally made with goat, today beef is the most common. The liver pâté is the secret ingredient; for more heat, chop the chillies before adding them to the stew.