Kaldereta

Cut the beef chuck into 4 cm cubes, the potatoes and carrots into large chunks and the red and green peppers into strips. Chop the onion and crush the garlic.

Brown the beef in the oil in batches and set aside.

Fry the potato and carrot chunks in the same oil until golden at the edges, and lift them out. Frying them first helps them keep their shape in the sauce.

Soften the onion and the garlic in the same pan, then return the beef with the tomato sauce, soy sauce, fish sauce, chilli flakes, bay leaves and 750 ml of the water, enough to cover.

Simmer covered for 90 minutes, until the beef is tender.

Return the potatoes and carrots and cook for 20 minutes.

Meanwhile, rinse the rice and bring it to the boil in the remaining 600 ml of water, then cover and cook over the lowest heat for 15 minutes. Leave it covered off the heat for 10 minutes.

Stir in the liver spread until it melts into the sauce and thickens it. It adds depth, not a liver taste.

Add the peppers and the olives for the last 5 minutes so the peppers keep some bite.

Serve the kaldereta with the rice.