First, I heat oil in my large pot (or pressure cooker when I'm in a hurry) and saute my onion and garlic until fragrant. This creates the flavor foundation.

I add my cubed beef and cook for about 5 minutes until it turns light brown. This browning step is important for developing the flavors.

I add in my dried bay leaves and chili flakes.

I add my blended liver spread and stir it in well. This is essential for that rich flavor.

I pour in the tomato sauce and beef broth, stirring everything together until well combined. This creates that beautiful sauce base.

I cook the beef until it becomes tender. If I'm using my pressure cooker, this takes about 30 minutes. With a regular pot, I let it simmer for 1-2 hours. I know it's ready when the beef falls apart easily with a fork.

Now I add the vegetables. I add my potatoes and carrots first and cook for 8-10 minutes. I watch them carefully because I don't want them to break down too much.

I add the bell peppers and green olives, then continue cooking for 5 more minutes.

Finally, I season with salt and pepper to taste.

Serve and enjoy your beef caldereta!