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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Sourced from Three Generations of Chilean Cuisine by Mirtha Umana-Murray. Ingredients:
1 kg rump roast, cubed |
3 tablespoons olive oil |
1 onion, finely chopped |
1 carrot, sliced |
1 capsicum, red, finely chopped |
6 mushrooms, sliced |
3 garlic cloves, finely chopped |
6 peppercorns, black |
1/2 teaspoon alino mixed herbs |
2 bay leaves |
1/2 cup port wine |
1 tablespoon soy sauce |
1/2 cup beef stock |
1 (440 g) can tomatoes |
400 g beans, green |
Directions:
1. Preheat oven to 325 degrees.
2. In a large casserole with a lid, heat the oil and brown the beef. Add onion, carrot, pepper, mushrooms, garlic, peppercorns, alino, and bay leaf. Saute for 5 minutes.
3. Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours.
4. Add green beans and cook for 15 minutes. Serve with rice or potatoes.
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