Tenderize the beef in water with beef cubes using pressure cooker for 1 to 1 1/2 hrs until meat is fork-tender.

Remove and discard the fatty liquid from beef broth. Separate the beef cubes from the broth. Do not discard the remaining beef broth.

In a different pan, sauté the bell peppers in butter or vegetable oil until aromat and then set aside.

In the same pan, sauté carrots in butter or vegetable oil until it turns into a vibrant orange and achieves softer bite. Set aside.

In the same pan, fry potato cubes in butter and add salt. Once it softens a bit, set aside.

In the same pan, sauté the onions until aromat. Add the garlic and sauté until aromat. Fry the beef cubes until brown.

Place the tomato sauce and tomato paste in the mixture. Add in about a cup or so of the beef broth from earlier to add more sauce to the dish.

Put in one can of liver spread and mix well.

Add in the bell peppers, carrots and potatoes in the mixture.

Finally, mix the chopped red hot chilli peppers to the dish and wait until the mixture boils.

Taste before serving. Some people add white or brown sugar to taste for sweet tooths. Serve.