This recipe taken from www.portuguese-recipes.com
- 2 – 3 tablespoons Worcestershire or soy sauce
- 1 – 2 tablespoons balsamic vinegar
- 3 tablespoons margarine
- 3 tablespoons olive oil
- 1 kg cubed beef
- 2 large onions, chopped
- 3 or 4 small hot red chile peppers, stemmed and chopped (retain the seeds)
- 6 – 8 cloves garlic, minced
- 3 tablespoons flour
- 1 cup beef stock
- 1 cup red wine or ½ cup brandy
- 2 bay leaves
- 1 tablespoon sugar (see note)
- salt and freshly ground black pepper to taste
- bread for dunking
- Marinade the beef in a mixture of Worcestershire sauce (or soy sauce) and balsamic vinegar for between 30 – 60 minutes.
- This will ensure that even the tougher cuts of meat are tender once cooked.
- Rinse marinade off meat before browning.
- In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil.
- When the margarine is melted and sizzling, add about ¼ of the beef and brown well.
- Remove the beef cubes from saucepan, place in a bowl and set aside.
- Repeat with the remainder of beef, but in three batches.
- Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed.
- Each batch should brown for about 3 minutes – 4 minutes so the juices are sealed within the cubes.
- Remove the beef cubes and reduce heat and add the onions, chile and their seeds, and cook for about 5 minutes, or until soft.
- Add the garlic and cook for another minute or so.
- Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.
- Add the stock, red wine (or brandy) and bay leaves.
- Stir until the sauce thickens and simmer for about 10 minutes.
- Add the beef cubes together with any juices that may be in the bowl.
- Leave to simmer for about 20 minutes or until beef is tender and cooked.
- Season with salt and pepper.
- Serve in bowls with fresh bread rolls.
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