Drain beef and marinate with oyster sauce.

Sautee garlic, onions, tomatoes (make sure not to burn)

Add beef and continue sauteeing until beef is seared. (about 3 to 5 mins). You may need to cover for a few minutes to seal in flavor.

Add water and let it simmer for 3 to 5 minutes, then add pepper, laurel leaf, tomato paste, liver spread and broth. Continue to simmer for 20 minutes.

Check every 20 minutes for water level. Water should just be enough to cover the meat. Add water little by little if necessary for the next 20 to 30 minutes. But if meat is already tender stop adding water and just make sure it doesn't dry and burn. Remember you are cooking a stew not a soup.

Cook until beef is tender. About an hour and a half of simmering.

When beef is tender add potatoes, after 3 to 5 minutes add carrots and bell pepper. Continue cooking for another 3 to 5 minutes until carrots is done (don't overcook the carrots to retain its sweetness).

Add brown sugar. You may add now the olives and cheese if desired.

Season with salt according to taste. Taste first BEFORE adding salt.