• Heat the oil in a large pot or Dutch oven to medium heat. Season the beef with salt and pepper, then brown the beef on all sides, 7-8 minutes. Set aside on to a plate.
• Add onion and cook 5 minutes to soften, then add garlic and cook for 1 minute, until fragrant.
• Add tomato paste and stir. Cook 1 minute to develop the flavor.
• Stir in tomato sauce, beef broth, chilies, and bay leaves. Return the browned beef to the pot. Bring to a boil, then reduce heat, cover and simmer gently until beef is tender, 1.5-2 hours.
• Stir in the liver spread until it dissolves. Add the potatoes and carrots, then simmer 25-30 minutes until just tender.
• Add olives and bell peppers. Cook 5 minutes to keep peppers vibrant.
• If using cheese, stir in until melted and the sauce lightly thickens. Adjust salt/pepper. Serve hot with rice.

Alternate Cooking Methods

Slow Cooker

• Brown beef, onion, garlic, and tomato paste on the stovetop (steps 1-3).
• Transfer to a slow cooker with tomato sauce, 2-3 cups broth, chilies, and bay leaves. Cover and cook on LOW 7-8 hours or HIGH 4-5 hours, until beef is tender.
• Stir in liver spread, potatoes, and carrots in the last 45 minutes. Add olives, bell peppers, and cheese (if using) in the last 15 minutes.

Pressure Cooker / Instant Pot

• Use Sauté to brown beef, onion, garlic, and tomato paste (steps 1-3).
• Stir in tomato sauce, 2 cups broth, chilies, and bay leaves.
• Lock lid and cook on High Pressure 35 minutes; let pressure release naturally for 10 minutes, then quick release.
• Stir in liver spread, potatoes, and carrots; simmer on Sauté for 10 minutes until tender.
• Add olives, bell peppers, and cheese (if using); simmer 2-3 minutes to finish.