FODMAP — Modify

Omit onion, use garlic-infused oil, and a passata without onion or garlic.

Ingredients §

Main §

• 2 lb bottom round roast, cut into 2″ cubes
• 2 large potatoes, peeled and cut into 2″ cubes
• 2 large carrots, peeled and cut into 2″ cubes
• 1 small green bell pepper, seeded, cored, and cubed
• 1 small red bell pepper, seeded, cored, and cubed

Aromatics §

• ¼ cup oil
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced

Sauce §

• 2 cups tomato sauce
• 2 tbsp tomato paste
• 2 cups water
• ½ cup liver spread
• ½ cup cheddar cheese, shredded
• ½ cup green olives, pitted
• Salt and pepper to taste

Method §

Brown the vegetables §

1. In a wide pan over medium heat, heat the oil. Add the potatoes and carrots and cook until lightly browned.
2. Remove from the pan and drain on paper towels.

Aromatics and beef §

1. Remove all but about 2 tbsp of oil from the pan. Add the onions and garlic and cook until limp.
2. Add the beef and cook, stirring occasionally, until lightly browned.

Simmer §

1. Add the tomato sauce, tomato paste, and water. Bring to a boil, skimming any scum that floats on top.
2. Season with salt and pepper to taste.
3. Lower the heat, cover, and cook for 1 to 1½ hours or until the beef is tender.

Add vegetables back §

1. Add the potatoes and carrots back. Continue to cook until tender.

Finish the sauce §

1. Stir in the liver spread and cheese until well distributed.
2. Continue to cook until the cheese is melted and the sauce thickens.
3. Add the bell peppers and olives. Cook for another 1–2 minutes until tender but still crisp.

Serve §

Serve hot.

Pairs with §

• Puto Cheese — soft steamed rice cakes for soaking up the tomato sauce
• Easy Cassava Cake — sticky, glossy Filipino dessert to follow