Red Wine Caldereta

I made this recipe last June 6, and my whole family enjoyed it. Its a twist from the usual Filipino Beef Stew :)

Ingredients:

1/2 kilo Beef Batoc
1 medium can of Whole Tomatoes
1 small can of Tomato Sauce
1 tsp. Paprika
1 tsp. Cinammon Powder
1/2 tsp. dried Thyme
1/2 tsp. dried Rosemary
2 pcs. Laurel Leaves
1/2 cup Red Wine
2 Tbsp. Butter
1/2 cup grated Cheese (preferably quick melt)
1 small can of Liver Spread
1 Beef Cube
2 medium sized Carrots chopped
2 medium sized Potatoes chopped
1 large green Bell Peppers
1 small can of Chicken Broth
1 Tbsp. Chili Flakes (optional)

Procedure:

In a pan, melt butter, add in Beef Batoc and braise till brown.
Deglaze pan with Red Wine and let the liquid reduce.
Add Cinammon, Paprika, Thyme, Rosemary and Laurel Leaf and Beef Cube.
After five minutes, add Tomato Sauce, Whole Tomatoes and Chicken Broth, simmer.
Add Carrots and Potatoes
Simmer until Beef if tender (normally around 1 and 1/2 hours)
Check regularly to make sure the stew will not get dry.
When Beef is tender, add cheese and liver spread.
Add Bell Peppers and Chili Flakes if you like.
Season as necessary with Salt and Pepper

Tip: You can use pressure cooker to make meat tender. I go by slow cooking as it allows the Beef to absorb all of the flavors.