In a stew pot, saut onions in oil or lard over medium heat until transparent. Add garlic and saut until fragrant, about two minutes. Add beef and continue to saut until browned.
Add canned tomato, tomato paste, soda, wine, bay leaf, paprika, bell peppers, chillies, liver spread, carrots, and potatoes. Add water as needed to cover all the stew ingredients. Season with salt and pepper to taste. Simmer on low heat for 1 to 2 hours or until the meat is tender and the potatoes are cooked through.
Stir in the cheese, bring to a boil, and then simmer for five minutes or until the cheese is melted and the stew thickens some more. Serve with steamed rice.
