Beef kaldereta

Step 1: Season the 2 ¼ lb beef chuck with the 1 tsp salt and ½ tsp ground black pepper. Heat 2 tbsp of the 2 tbsp vegetable oil in a heavy casserole over a medium-high heat and brown the beef in batches until well coloured on all sides, about 8 minutes in all. Set aside.

Step 2: Lower the heat to medium, add the rest of the 1 tbsp vegetable oil with the 1 onion and 6 cloves garlic and cook until soft and golden, about 4 minutes. Stir in the 2 tbsp tomato paste and cook 1 minute, until it darkens.

Step 3: Return the beef with the 14 oz chopped tomatoes, 1 cup tomato passata, 2 ½ cups beef stock, 2 bay leaves and 2 bird's eye chillies. Bring to the boil, then cover and simmer over a low heat for 1 hour, stirring now and then.

Step 4: Meanwhile, cook the 5 ½ oz chicken livers in a small pan over a medium heat for 5–6 minutes, turning, until browned outside and cooked through with no pink inside. Mash to a paste with a fork and a spoonful of the stew sauce.

Step 5: When the beef is nearly tender, add the 14 oz potatoes and 2 carrots and simmer, uncovered, for 20 minutes, until a knife slides into the potatoes easily. Common mistake: adding the potatoes at the start; they fall apart into the sauce long before the beef is tender.

Step 6: Stir in the mashed liver, the 1 red bell pepper, 1 green bell pepper and 2 ⅛ oz green olives and simmer 5–8 minutes more, until the sauce is thick enough to coat a spoon and the peppers are bright but just soft.

Step 7: Taste, adjust the salt and remove the bay leaves. Serve hot with rice; it tastes even better the next day, reheated until bubbling.