Estofado - cooking recipe

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

Preparation

Preheat oven to 325 degrees.
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.
Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours.
Add green beans and cook for 15 minutes. Serve with rice or potatoes.