Heat the olive oil in a sturdy cooking pot over medium heat until shimmering. Sauté the chopped onion and minced garlic until the onions become translucent and fragrant, filling your kitchen with an inviting aroma. Add the cubed beef to the pot and sauté, stirring occasionally, until the outer surfaces take on a light golden-brown color. This step enhances the beef’s flavor through caramelization. Pour in the soy sauce, followed by the tomato puree and water. Stir gently to combine all the ingredients before bringing the mixture to a boil over high heat. Once boiling, crumble in the Beef Stock cube, then cover the pot with a pressure cooker lid. Allow the beef to cook under pressure for 30 minutes to achieve tender, melt-in-your-mouth meat. While the beef cooks, pan-fry the sliced carrots and potatoes in a bit of oil until they develop a lovely golden-brown crust. Set them aside to add in later. After pressure cooking, carefully remove the lid. Stir in the chili powder, liver spread, and peanut butter, mixing thoroughly to enrich the sauce with their deep flavors. Add the sliced green and red bell peppers along with the fried potatoes and carrots. Cover the pot again and let everything simmer together for an additional 5 to 7 minutes, allowing the flavors to meld. Finally, season the Caldereta with salt and freshly ground black pepper to taste. Serve hot over steamed rice and enjoy the comforting warmth of this classic Filipino stew. Tips: For extra richness, you can brown the beef in batches to avoid overcrowding the pan, which helps in developing a better sear. Adjust the chili powder according to your spice preference, and consider using freshly ground black pepper for a more vibrant kick.