Cooking (probably) The Most Flavorful Stew in the World

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Mix the beef, soy sauce and calamansi in a large bowl until the meat is fully coated. Cover and refrigerate for 4 to 24 hours.
2. In a large pot over high heat, add 2 tablespoons of oil. Add the potatoes and carrots, season lightly with salt and sauté for 4 to 5 minutes until lightly browned. Set aside.
3. Add 2 more tablespoons of oil over high heat, then add the green beans and peppers, season lightly with salt and sauté for 4 to 5 minutes until lightly browned. Set aside with the potatoes and carrots and refrigerate.
4. Add 1 tablespoon of oil, then the onions, season lightly with salt and sauté over medium heat for 5 minutes until lightly browned. Lower the heat and cook for 10 to 12 minutes, stirring occasionally, until well browned.
5. Stir in the garlic until fragrant. Set the onions and garlic aside on a plate.
6. Heat the remaining oil over high heat until it smokes, then brown the beef on all sides, about 3 minutes per side. Brown in batches if needed.
7. Return the onions and garlic to the pot, stir in the tomato paste and cook for 3 to 4 minutes until everything turns dark.
8. Deglaze with the beef stock, then add the tomato puree, rinsed out with 1 cup of water. Add the bay leaves, red pepper flakes and salt, stir and taste.
9. Cover and cook over low-to-medium-low heat for 2½ hours, until the beef is tender and shreds easily.
10. Stir in the optional liver spread and peanut butter; the liquid should thicken into a sauce.
11. Stir in the chilled vegetables and cook for 4 to 5 minutes to reheat.
12. Adjust the seasoning with salt and pepper and serve with rice.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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