1 k beef, sliced into cubes
2 pcs carrots, (shred the half, cube the other half)
2 pcs potatoes, (shred the half and cube the other half)
2 pcs green and red bell pepper, sliced into cubes
1 tsp salt
1.Saute beef in ginger, add salt, simmer over low fire.Water and oil will be extracted from the meat. Stir once in a while, add water if necessary, continue to simmer until meat is tender, usually it takes 2 hours.
2. Remove beef from stock, set aside. Allow stock to cool, then place in a container and put in a freezer for 30 minutes. Remove fats from broth.
3. Saute garlic and onions, add shredded potatoes and carrots, beef, salt, beef broth and water enough to cover meat.(The shredded carrots and potatoes will be dissolved as water reduces). Once boiling, add spaghetti sauce, caldereta sauce, liver spread, mix thoroughly. Add salt and pepper to taste. Allow to boil for few minutes then add remaining carrots, potatoes, stir constantly. When done, add bell peppers and green peas. Add shredded cheese.